Entree: United States – Georgia (Southern United States) – Georgia Fried Catfish

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 catfish fillets, approx. 6 oz (170 g) each (about 1.5 lb (680 g) total), skinless
- 1 cup (240 ml) buttermilk
- 1 large egg (1 3/4 oz (50 g))
- 1 tsp (5 ml) hot sauce
- 1 1/4 cups (150 g) yellow cornmeal, divided
- 1/2 cup (60 g) all-purpose flour, plus 1/2 cup (60 g) more divided
- 1 tsp (5 g) kosher salt, plus 1/2 tsp (2.5 g) for hushpuppies and 1/2 tsp (2.5 g) for coleslaw
- 1/2 tsp (1 g) freshly ground black pepper, plus 1/4 tsp (0.5 g) for coleslaw
- 1/2 tsp (1 g) cayenne pepper
- 1 tsp (2 g) garlic powder
- 4 cups (960 ml) vegetable oil (for frying)
- For hushpuppies:
  - 1 cup (120 g) yellow cornmeal
  - 1/2 cup (60 g) all-purpose flour
  - 1 tsp (4 g) baking powder
  - 1 tbsp (12 g) granulated sugar
  - 1/2 tsp (2.5 g) kosher salt
  - 1 large egg (1 3/4 oz (50 g))
  - 1/2 cup (120 ml) buttermilk
  - 1 small yellow onion, finely chopped (about 1/2 cup (80 g))
  - 1 tbsp (15 g) finely chopped fresh parsley (optional)
- For coleslaw:
  - 4 cups (340 g) shredded green cabbage
  - 1 cup (115 g) shredded carrot
  - 3/4 cup (180 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (12 g) granulated sugar
  - 1 tbsp (15 ml) milk or additional buttermilk (optional, to thin)
  - 1/2 tsp (2.5 g) kosher salt
  - 1/4 tsp (0.5 g) freshly ground black pepper
- For quick tartar sauce and finish:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) sweet pickle relish
  - 1 tbsp (15 ml) lemon juice
  - Lemon wedges, for serving
  - Hot sauce, for serving (optional)

Show original ingredient measurements

- 4 catfish fillets, approx. 6 oz (170 g) each (about 1.5 lb / 680 g total), skinless
- 1 cup (240 ml) buttermilk
- 1 large egg (50 g)
- 1 tsp (5 ml) hot sauce
- 1 1/4 cups (150 g) yellow cornmeal, divided
- 1/2 cup (60 g) all-purpose flour, plus 1/2 cup (60 g) more divided
- 1 tsp (5 g) kosher salt, plus 1/2 tsp (2.5 g) for hushpuppies and 1/2 tsp (2.5 g) for coleslaw
- 1/2 tsp (1 g) freshly ground black pepper, plus 1/4 tsp (0.5 g) for coleslaw
- 1/2 tsp (1 g) cayenne pepper
- 1 tsp (2 g) garlic powder
- 4 cups (960 ml) vegetable oil (for frying)
- For hushpuppies:
  - 1 cup (120 g) yellow cornmeal
  - 1/2 cup (60 g) all-purpose flour
  - 1 tsp (4 g) baking powder
  - 1 tbsp (12 g) granulated sugar
  - 1/2 tsp (2.5 g) kosher salt
  - 1 large egg (50 g)
  - 1/2 cup (120 ml) buttermilk
  - 1 small yellow onion, finely chopped (about 1/2 cup / 80 g)
  - 1 tbsp (15 g) finely chopped fresh parsley (optional)
- For coleslaw:
  - 4 cups (340 g) shredded green cabbage
  - 1 cup (115 g) shredded carrot
  - 3/4 cup (180 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (12 g) granulated sugar
  - 1 tbsp (15 ml) milk or additional buttermilk (optional, to thin)
  - 1/2 tsp (2.5 g) kosher salt
  - 1/4 tsp (0.5 g) freshly ground black pepper
- For quick tartar sauce and finish:
  - 1/2 cup (120 ml) mayonnaise
  - 2 tbsp (30 ml) sweet pickle relish
  - 1 tbsp (15 ml) lemon juice
  - Lemon wedges, for serving
  - Hot sauce, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Crisp, cornmeal-dredged catfish fillets fried until golden and served with classic Southern sides: tender hushpuppies and creamy coleslaw for a complete, stand-alone meal.

Regional Notes:
This Georgia version uses a buttermilk soak and a cornmeal-forward dredge seasoned with cayenne and black pepper, typical of Southern United States catfish. It's served with hushpuppies and a mayonnaise-based coleslaw, which are common accompaniments in Georgia rather than relying solely on French-fry or hushpuppy-only service.

1. Brine and marinade: In a shallow dish whisk together buttermilk, egg, and 1 tsp (5 ml) hot sauce. Add the catfish fillets, turning to coat. Cover and refrigerate for 30–60 minutes—this tenderizes the fish and helps the dredge adhere.
2. Prepare dry dredge: In a large shallow bowl combine 1 cup (120 g) cornmeal, 1/2 cup (60 g) flour, 1 tsp (5 ml) kosher salt, 1/2 tsp (2.5 ml) black pepper, 1/2 tsp (2.5 ml) cayenne, and garlic powder. Stir to blend.
3. Make hushpuppy batter: In a medium bowl whisk together 1 cup (120 g) cornmeal, 1/2 cup (60 g) flour, baking powder, sugar, and 1/2 tsp (2.5 ml) salt. In a separate small bowl beat the egg with 1/2 cup (120 ml) buttermilk, then stir into dry mix until just combined. Fold in the chopped onion and parsley if using. The batter should be scoopable but not runny; add a tablespoon of milk if too stiff.
4. Assemble coleslaw: In a large bowl combine shredded cabbage and carrot. In a separate bowl whisk mayonnaise, apple cider vinegar, sugar, 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) pepper; add a tablespoon milk or buttermilk if you prefer a thinner dressing. Toss dressing with cabbage and carrot, cover, and refrigerate at least 30 minutes to meld flavors.
5. Heat oil: Pour 3–4 cups (720–960 ml) vegetable oil into a 12-inch (30 cm) cast-iron skillet or deep-sided heavy skillet to a depth of about 1–1.5 inches (2.5–4 cm). Heat over medium-high until oil reaches 350°F (175°C). Use a candy or instant-read thermometer to monitor temperature.
6. Dredge fish: Remove one fillet from buttermilk, letting excess drip off, then press into the cornmeal-flour dredge to coat completely. Set on a plate and repeat with remaining fillets. For an extra crisp crust, double-dredge: dip coated fillet briefly back into the remaining buttermilk and again into the dry mix.
7. Fry catfish: Carefully lay fillets in hot oil without crowding (work in batches if necessary). Fry about 3–4 minutes per side, turning once, until crust is deep golden and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Transfer to a wire rack set over a sheet pan or paper towels to drain and rest for 2–3 minutes.
8. Fry hushpuppies: While the fish cooks, use a tablespoon or small cookie scoop to drop rounded portions of hushpuppy batter into the 350°F (175°C) oil. Fry in batches, turning as needed, until golden brown, about 2–3 minutes per batch. Drain on paper towels and keep warm in a low oven (200°F / 95°C) if needed.
9. Make tartar sauce: In a small bowl stir together 1/2 cup (120 ml) mayonnaise, sweet pickle relish, and lemon juice; season with a pinch of salt and pepper to taste.
10. Plate and serve: Divide two fillets per serving (or one large fillet per person if preferred) among four plates. Add a generous scoop of coleslaw and 4–6 hushpuppies per plate. Serve with tartar sauce, lemon wedges, and hot sauce on the side.
11. Leftover/storage: Refrigerate cooked fish and hushpuppies in an airtight container for up to 2 days; reheat briefly in a 350°F (175°C) oven to restore crispness. Coleslaw will keep up to 3 days refrigerated.

Short Description:
Crisp, cornmeal-dredged catfish fillets fried until golden and served with classic Southern sides: tender hushpuppies and creamy coleslaw for a complete, stand-alone meal.

Regional Notes:
This Georgia version uses a buttermilk soak and a cornmeal-forward dredge seasoned with cayenne and black pepper, typical of Southern United States catfish. It's served with hushpuppies and a mayonnaise-based coleslaw, which are common accompaniments in Georgia rather than relying solely on French-fry or hushpuppy-only service.

1. Brine and marinade: In a shallow dish whisk together buttermilk, egg, and 1 tsp hot sauce. Add the catfish fillets, turning to coat. Cover and refrigerate for 30–60 minutes—this tenderizes the fish and helps the dredge adhere.
2. Prepare dry dredge: In a large shallow bowl combine 1 cup (120 g) cornmeal, 1/2 cup (60 g) flour, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp cayenne, and garlic powder. Stir to blend.
3. Make hushpuppy batter: In a medium bowl whisk together 1 cup (120 g) cornmeal, 1/2 cup (60 g) flour, baking powder, sugar, and 1/2 tsp salt. In a separate small bowl beat the egg with 1/2 cup (120 ml) buttermilk, then stir into dry mix until just combined. Fold in the chopped onion and parsley if using. The batter should be scoopable but not runny; add a tablespoon of milk if too stiff.
4. Assemble coleslaw: In a large bowl combine shredded cabbage and carrot. In a separate bowl whisk mayonnaise, apple cider vinegar, sugar, 1/2 tsp salt, and 1/4 tsp pepper; add a tablespoon milk or buttermilk if you prefer a thinner dressing. Toss dressing with cabbage and carrot, cover, and refrigerate at least 30 minutes to meld flavors.
5. Heat oil: Pour 3–4 cups (720–960 ml) vegetable oil into a 12-inch cast-iron skillet or deep-sided heavy skillet to a depth of about 1–1.5 inches (2.5–4 cm). Heat over medium-high until oil reaches 350°F (175°C). Use a candy or instant-read thermometer to monitor temperature.
6. Dredge fish: Remove one fillet from buttermilk, letting excess drip off, then press into the cornmeal-flour dredge to coat completely. Set on a plate and repeat with remaining fillets. For an extra crisp crust, double-dredge: dip coated fillet briefly back into the remaining buttermilk and again into the dry mix.
7. Fry catfish: Carefully lay fillets in hot oil without crowding (work in batches if necessary). Fry about 3–4 minutes per side, turning once, until crust is deep golden and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Transfer to a wire rack set over a sheet pan or paper towels to drain and rest for 2–3 minutes.
8. Fry hushpuppies: While the fish cooks, use a tablespoon or small cookie scoop to drop rounded portions of hushpuppy batter into the 350°F (175°C) oil. Fry in batches, turning as needed, until golden brown, about 2–3 minutes per batch. Drain on paper towels and keep warm in a low oven (200°F / 95°C) if needed.
9. Make tartar sauce: In a small bowl stir together 1/2 cup (120 ml) mayonnaise, sweet pickle relish, and lemon juice; season with a pinch of salt and pepper to taste.
10. Plate and serve: Divide two fillets per serving (or one large fillet per person if preferred) among four plates. Add a generous scoop of coleslaw and 4–6 hushpuppies per plate. Serve with tartar sauce, lemon wedges, and hot sauce on the side.
11. Leftover/storage: Refrigerate cooked fish and hushpuppies in an airtight container for up to 2 days; reheat briefly in a 350°F (175°C) oven to restore crispness. Coleslaw will keep up to 3 days refrigerated.