Fried Catfish with Coleslaw and Hush Puppies

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Cornmeal-Crusted Fried Catfish

1. Whisk together 1 cup fine yellow cornmeal, ¼ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon cayenne, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a shallow dish. 4 min
2. Stir together 1 cup buttermilk and 1 tablespoon hot sauce in a second shallow dish, then submerge the 4 patted-dry catfish fillets and let them soak for 10 minutes. 10 min
3. Pour 2 cups vegetable oil into a large cast-iron skillet and heat over medium-high until it reaches 350 °F (a pinch of cornmeal should sizzle immediately). 5 min
4. Lift each fillet from the buttermilk soak, let the excess drip off, then press both sides firmly into the cornmeal coating mixture until evenly coated. 3 min
5. Timing-sensitive step. Fry 2 fillets at a time in the hot oil for 4 minutes per side, turning once, until deep golden and cooked through — do not crowd the pan. 8 min
6. Timing-sensitive step. Transfer the fried fillets to a wire rack set over a baking sheet to drain, and repeat with the remaining 2 fillets, returning the oil to 350 °F between batches. 9 min
7. Serve the catfish immediately with lemon wedges alongside.

Creamy Buttermilk Coleslawside

1. Finely shred 4 cups green cabbage and 1 cup red cabbage, then peel and grate the 2 carrots; add everything to a large bowl. 10 min
2. Whisk together ⅓ cup mayonnaise, 3 tablespoons buttermilk, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, ¼ teaspoon celery seed, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a small bowl until smooth. 4 min
3. Pour the dressing over the cabbage and toss thoroughly to coat every strand. 2 min
4. Cover and refrigerate the coleslaw for at least 20 minutes before serving so the flavors meld and the cabbage softens slightly. 20 min

Skillet Hush Puppiesbase

1. Finely mince the ¼ cup yellow onion and beat the large egg in a small bowl. 3 min
2. Whisk together 1 cup fine yellow cornmeal, ¼ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt, 1 teaspoon granulated sugar, and ⅛ teaspoon cayenne in a large bowl. 3 min
3. Stir the beaten egg, ¾ cup buttermilk, and minced onion into the dry ingredients until just combined — do not overmix; the batter will be thick. 2 min
4. Using the shared frying oil in the cast-iron skillet (after the catfish is done), return the oil to 350 °F over medium-high heat. 3 min
5. Timing-sensitive step. Drop heaping tablespoons of batter into the hot oil in batches of 6–8, frying for 2–3 minutes per side until deep golden brown and cooked through, turning once. 6 min
6. Timing-sensitive step. Remove the hush puppies with a slotted spoon to the wire rack to drain, and repeat with remaining batter, keeping the oil at 350 °F between batches. 6 min
7. Serve the hush puppies hot alongside the catfish and coleslaw.