Shallow-Fried Catfish Cutlets with Charred Lemon & Fennel Slaw

Instructions

1. 1

   In a medium bowl, toss 1 lb catfish fillets (cut into cutlets) with 1/2 cup buttermilk and 1 tbsp hot sauce. Make sure the fish is fully submerged. Let it sit to tenderize while you prep the rest.

   2 min

   Tip: Don't let it sit much longer than 20 minutes, or the buttermilk's acidity will start to break down the delicate fish too much.

2. 2

   Heat a dry cast-iron skillet over medium-high heat. Place the 1 whole lemon (halved) flesh-side down in the dry skillet. Let it sit untouched until deeply charred and caramelized, about 3-4 minutes. Remove and set aside to cool.

   4 min

   Tip: Charring the lemon mellows its sharp acidity and brings out a subtle sweetness that pairs beautifully with the fish.

3. 3

   While the lemon chars, grab a wide, shallow dish. Whisk together the 1 cup fine yellow cornmeal, 1/4 cup all-purpose flour, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp celery seed, 1 tsp kosher salt, and 1/2 tsp black pepper.

   3 min

   Tip: The flour helps the cornmeal adhere to the fish, giving you that uninterrupted, golden-brown crust.

4. 4

   Once the charred lemon is cool enough to handle, squeeze its juice into a large mixing bowl (watch out for seeds). Whisk in the 3 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp fish sauce, and 1/2 tsp honey until emulsified. Taste and add a pinch of salt and pepper.

   3 min

   Tip: Trust me on the fish sauce. You won't taste 'fishiness'—it just adds a deep, savory backbone to the dressing.

5. 5

   Add the shaved 1 medium fennel bulb, sliced 1 bunch spring radishes, and 1/4 cup fresh dill to the bowl with the vinaigrette. Toss well to coat. Let it sit so the vegetables can lightly pickle and soften in the dressing.

   5 min

   Tip: A mandoline slicer is your best friend here for getting paper-thin, delicate vegetables.

6. 6

   Wipe out your cast-iron skillet. Pour in 1/2 cup peanut oil—you want it about 1/4-inch deep for a proper shallow fry. Heat over medium-high until the oil reaches 350°F (or until a pinch of cornmeal instantly sizzles).

   4 min

   Tip: If you don't have a thermometer, drop a tiny piece of bread into the oil; it should brown in about 60 seconds.

7. 7

   Pull the catfish cutlets from the buttermilk one by one, letting the excess drip off. Drop them into your seasoned cornmeal mixture, pressing firmly so the crust sticks to every crevice.

   3 min

   Tip: Use one hand for wet ingredients and one for dry to avoid breading your own fingers.

8. 8

   Carefully lay the breaded catfish cutlets into the hot oil, laying them away from you to prevent splattering. Shallow-fry undisturbed for about 3-4 minutes per side, until the cornmeal crust is deep golden brown and crispy.

   8 min

   Tip: Don't crowd the pan! Fry in batches if necessary so the oil temperature doesn't plummet.

9. 9

   Use a fish spatula to transfer the fried catfish to a wire rack set over paper towels. Give them an immediate, light sprinkle of salt. Plate alongside a generous mound of the fennel-radish slaw.

   2 min

   Tip: Always drain fried food on a wire rack rather than directly on paper towels—it keeps the bottom crust from getting soggy.