Crispy Cornmeal Catfish Bites

Name: Crispy Cornmeal Catfish Bites
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound catfish fillets, cut into 1-inch pieces; 1/2 cup buttermilk; 1 teaspoon hot sauce; 3/4 cup fine yellow cornmeal; 1/4 cup all-purpose flour; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon cayenne pepper; 1/3 cup mayonnaise; 2 tablespoons finely chopped dill pickles; 1 tablespoon pickle brine; Canola oil, for frying; Lemon wedges, for serving

Cornmeal-crusted catfish bites fry up crisp and golden with a cool pickle dipping sauce.

Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (104 reviews)

INSPIRED BY

An original snack inspired by Southern fish-fry crunch, sized into quick-cooking bites with a pickle-bright dip.

Story

Theo wanted a fish-fry platter with more crunch per square inch, so catfish got cut into bite-size pieces. The cornmeal crust comes out golden and loud, while the pickle sauce brings the cool snap that keeps the plate moving. Stack these up with lemon and let the dipping begin.

By Theo

Ingredients

1 pound catfish fillets, cut into 1-inch pieces
1/2 cup buttermilk
1 teaspoon hot sauce
3/4 cup fine yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/3 cup mayonnaise
2 tablespoons finely chopped dill pickles
1 tablespoon pickle brine
Canola oil, for frying
Lemon wedges, for serving

Instructions

Whisk the buttermilk and hot sauce in a bowl, add the catfish, and let it stand for 5 minutes.
Stir the cornmeal, flour, paprika, garlic powder, salt, and cayenne in a shallow dish.
Lift the catfish from the buttermilk, let the excess drip off, and toss each piece in the cornmeal mixture until coated.
Whisk the mayonnaise, pickles, and pickle brine in a small bowl and refrigerate while the oil heats.
Heat 1/2 inch of oil in a heavy skillet to 350 F and fry the catfish in batches for 2 to 3 minutes per side until golden and cooked through.
Drain the bites on a rack, season with a pinch of salt, and serve hot with the pickle sauce and lemon.

Chef Tips

Keep the catfish pieces close in size so they finish together.
A wire rack keeps the crust crisp after frying.
Do not crowd the skillet, or the oil temperature will drop.
Use extra pickle brine in the sauce for a sharper finish.

Cook's Notes

Keep oil near 350 F.
Fry in small batches.
Drain on a rack, not paper towels.

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