Cast-Iron Pan-Fried Catfish with Black-Eyed Pea Salad & Pickled Ramp Buttermilk Dressing
A chef's take on the classic Atlanta backyard fish fry. Golden, cornmeal-crisped catfish rests over a bright, herby black-eyed pea salad, finished with a buttermilk dressing that packs a savory, umami secret.
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Ingredients
- 4 (6-oz) fillets Catfish fillets(Farm-raised, patted dry)
- 4 whole Fresh ramps or spring onions(Thinly sliced, bulbs and greens separated)
- 4 whole Radishes(Thinly sliced)
- 1/4 cup Apple cider vinegar(For quick pickling)
- 1 tsp Granulated sugar
- 2 tsp Kosher salt(Divided use)
- 3/4 cup Buttermilk(Divided: 1/2 cup for dressing, 1/4 cup for dredging)
- 2 tbsp Mayonnaise
- 1 tbsp Fresh dill(Finely chopped)
- 1 tbsp Fresh parsley(Finely chopped)
- 1 tsp Fish sauce(The secret ingredient for depth)
- 1/2 tsp Black pepper(Freshly ground, divided)
- 1 (15-oz) can Black-eyed peas(Rinsed and drained well)
- 2 stalks Celery(Finely diced)
- 1 tbsp Olive oil
- 3/4 cup Yellow cornmeal(Fine or medium grind)
- 1/4 cup All-purpose flour
- 1 tsp Smoked paprika
- 1/2 tsp Garlic powder
- 1/4 tsp Cayenne pepper
- 1/4 cup Peanut oil or canola oil(For pan-frying)
- unknown reserved ramp greens(mentioned in step 3 but not in ingredient list)
- 1 tablespoon pickling liquid(mentioned in step 2 but not in ingredient list)
Instructions
- 1
In a small bowl, combine the sliced bulbs of 4 whole fresh ramps or spring onions and 4 whole radishes. Toss with 1/4 cup apple cider vinegar, 1 tsp granulated sugar, and 1/2 tsp kosher salt. Let sit to quick-pickle while you prepare the rest of the meal.
5 min
Tip: Slicing the radishes paper-thin ensures they absorb the vinegar quickly.
- 2
In a mixing bowl, whisk together 1/2 cup buttermilk, 2 tbsp mayonnaise, 1 tbsp finely chopped fresh dill, 1 tbsp finely chopped fresh parsley, 1 tsp fish sauce, 1/4 tsp black pepper, and 1 tablespoon of the pickling liquid from your resting ramps. Set aside.
5 min
Tip: The fish sauce won't make it taste fishy; it just adds a gorgeous savory backbone that elevates the tangy buttermilk.
- 3
In a serving bowl, combine 1 (15-oz) can black-eyed peas, 2 stalks celery, the reserved ramp greens, and 1 tbsp olive oil. Remove half of the pickled ramps and radishes from their liquid and fold them into the peas. Season with a pinch of salt and set aside to marinate.
5 min
Tip: Make sure the black-eyed peas are rinsed very well so they don't carry any metallic canned flavor.
- 4
Place a large cast-iron skillet over medium-high heat and add 1/4 cup peanut oil or canola oil. While it heats, whisk 3/4 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a wide, shallow dish.
5 min
Tip: Cast iron is essential here—it holds heat beautifully, giving you a perfect crust without needing to deep fry.
- 5
Pour the remaining 1/4 cup buttermilk onto a plate. Lightly dip each of the 4 (6-oz) catfish fillets into the buttermilk, letting excess drip off, then press firmly into the cornmeal mixture to coat both sides thoroughly.
5 min
Tip: Don't let the fish sit too long in the breading before frying, or it will get gummy. Dredge right before hitting the pan.
- 6
When the oil is shimmering (a pinch of cornmeal should sizzle instantly), carefully lay two coated catfish fillets into the pan. Pan-fry undisturbed for 3 to 4 minutes until golden brown and crispy. Flip gently and cook for another 3 minutes. Transfer to a wire rack set over a paper towel.
8 min
Tip: Always lay the fish away from you to prevent oil splatters.
- 7
Fry the remaining two catfish fillets in the skillet for 3 to 4 minutes per side, transferring them to the wire rack when finished.
8 min
Tip: If the pan gets too dry, add a splash more oil and let it heat back up before dropping the second batch.
- 8
To serve, spoon a generous mound of the black-eyed pea salad onto each plate. Top with a crispy catfish fillet, drizzle liberally with the buttermilk dressing, and garnish with the remaining pickled ramps and radishes.
4 min
Tip: Serve immediately while the crust is shatteringly crisp and contrasting with the cool, bright salad.
Chef's Notes
Growing up in Atlanta, the Friday night fish fry was practically a religious event. Huge vats of bubbling oil, folding tables, and neighbors laughing over the humid air. When I went to Charleston to train in fine dining, I learned that you don't actually need a deep fryer to get a soul-satisfying crunch. A properly seasoned cornmeal crust and a cast-iron skillet can do the heavy lifting beautifully. I serve this over a cool, herby black-eyed pea salad that cuts through the richness. My grandmother wouldn't know what to do with the splash of fish sauce I sneak into the buttermilk dressing, but it provides a depth that makes the whole plate sing. It's Friday night fish fry, plated for a Saturday night dinner party.
Frequently Asked Questions
How long does Cast-Iron Pan-Fried Catfish with Black-Eyed Pea Salad & Pickled Ramp Buttermilk Dressing take to make?
Cast-Iron Pan-Fried Catfish with Black-Eyed Pea Salad & Pickled Ramp Buttermilk Dressing takes about 45 minutes total. That includes 25 minutes of prep and 20 minutes of cooking.
How many servings does this recipe make?
This recipe makes 4 servings.
What skill level is needed for Cast-Iron Pan-Fried Catfish with Black-Eyed Pea Salad & Pickled Ramp Buttermilk Dressing?
This recipe is rated medium — it's intermediate, requiring some cooking experience.
What ingredients do I need for Cast-Iron Pan-Fried Catfish with Black-Eyed Pea Salad & Pickled Ramp Buttermilk Dressing?
The main ingredients are: Catfish fillets, Fresh ramps or spring onions, Radishes, Apple cider vinegar, Granulated sugar, Kosher salt, Buttermilk, Mayonnaise, Fresh dill, Fresh parsley, Fish sauce, Black pepper, Black-eyed peas, Celery, Olive oil, Yellow cornmeal, All-purpose flour, Smoked paprika, Garlic powder, Cayenne pepper, Peanut oil or canola oil, reserved ramp greens, pickling liquid.
What type of meal is Cast-Iron Pan-Fried Catfish with Black-Eyed Pea Salad & Pickled Ramp Buttermilk Dressing?
Cast-Iron Pan-Fried Catfish with Black-Eyed Pea Salad & Pickled Ramp Buttermilk Dressing is categorized as: dinner.
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