All-You-Can-Eat Catfish at Aunt Catfish's on the River features tender, golden-fried catfish fillets seasoned with a blend of Southern spices, served hot and crispy with sides of creamy coleslaw and seasoned hush puppies, offering a hearty and satisfying riverfront dining experience.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Tongs
- Sheet pans
- Paper towels (for draining)
- Chef’s knives
- Cutting boards
- Measuring cups and spoons
- Colander
- Food thermometer
- Serving platters
- Serving tongs/spoons
- Spice containers
- Tray for breading/seasoning catfish
- Coleslaw prep bowl
- Mixing spoons
- Hush puppy portion scooper or small ice cream scoop
- Sauce dispenser (for tartar sauce, etc.)
- Heat lamps or warming tray
Ingredients
- For the Catfish:
- Catfish fillets
- All-purpose flour
- Cornmeal
- Salt
- Black pepper
- Paprika
- Cayenne pepper
- Garlic powder
- Onion powder
- Buttermilk
- Eggs
- Vegetable oil (for frying)
- For the Coleslaw:
- Green cabbage
- Carrots
- Mayonnaise
- Sugar
- Apple cider vinegar
- Salt
- Black pepper
- For the Hush Puppies:
- Cornmeal
- All-purpose flour
- Baking powder
- Salt
- Sugar
- Egg
- Buttermilk
- Onion
- Vegetable oil (for frying)
Catfish fillets should be fresh and properly portioned to ensure even cooking and optimal tenderness when coated with the seasoned flour and cornmeal mixture. Use buttermilk and eggs to create a thick batter that helps the coating adhere well during frying in hot vegetable oil. For the hush puppies, finely chopped onions and the correct balance of cornmeal and flour are key to achieving a light, crispy texture. The coleslaw requires shredded green cabbage and carrots tossed in a creamy dressing made from mayonnaise, apple cider vinegar, and a touch of sugar for sweetness. Your All-You-Can-Eat Catfish experience at Aunt Catfish's on the River can be recreated at home using this simple, flavorful copycat recipe featuring golden-fried catfish fillets, creamy coleslaw, and seasoned hush puppies.
Instructions
- Prepare catfish fillets by rinsing and patting dry with paper towels.
- Set up breading station: one bowl with flour, another with seasoned cornmeal mixture (cornmeal, salt, black pepper, paprika, cayenne, garlic powder, onion powder), one bowl with buttermilk and eggs whisked together.
- Dredge catfish fillets in flour, dip in buttermilk-egg mixture, then coat in seasoned cornmeal mixture.
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Fry breaded catfish fillets in fry baskets until golden and cooked through (about 3-5 minutes per batch); use food thermometer to check doneness (145°F minimum).
- Remove catfish and drain on paper towel-lined sheet pans under heat lamps or warming tray.
- Slice and shred green cabbage and carrots for coleslaw; combine in large mixing bowl.
- In a separate bowl, whisk together mayonnaise, sugar, apple cider vinegar, salt, and black pepper to make dressing.
- Toss vegetables with dressing in coleslaw prep bowl until evenly coated; refrigerate until serving.
- For hush puppies, combine cornmeal, flour, baking powder, salt, and sugar in a mixing bowl.
- Add egg, buttermilk, and finely chopped onion; stir until mixture forms a thick batter.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Scoop batter using hush puppy portion scooper or small ice cream scoop; drop into hot oil.
- Fry hush puppies until golden brown and cooked through, turning as needed (about 2-3 minutes per batch).
- Remove and drain on paper towels under heat lamps or warming tray.
- Arrange fried catfish, creamy coleslaw, and fresh hush puppies on serving platters.
- Serve hot with tartar sauce and additional sides as desired.
Substitution
The All-You-Can-Eat Catfish from Aunt Catfish's on the River copycat menu replicates tender, golden-fried catfish fillets seasoned with Southern spices, paired with creamy coleslaw and crispy hush puppies. If catfish fillets are unavailable, you can substitute with other white fish like tilapia or cod, keeping the seasoning and breading process the same. Use a food thermometer to ensure the oil temperature stays between 350-375degF for optimal frying crispiness without greasiness. When mixing hush puppy batter, small ice cream scoops can help maintain uniform size and even cooking. Be sure to drain fried items on paper towels and keep them warm under heat lamps to preserve texture and flavor before serving your guests.
Tips
Ensure catfish fillets are thoroughly dried with paper towels before breading to achieve a crispy crust. Maintain oil temperature steadily at 350degF (175degC) for even frying and use a food thermometer to confirm catfish reaches the safe internal temperature of 145degF. When mixing coleslaw dressing, whisk ingredients well to balance sweetness and tang, coating vegetables evenly for consistent flavor. Use a hush puppy scoop to portion batter uniformly, frying in small batches to prevent overcrowding and maintain oil temperature.
Nutritions
Golden-fried catfish fillets provide a rich source of protein and omega-3 fatty acids essential for heart health. The creamy coleslaw contributes dietary fiber and vitamins A and C from fresh cabbage and carrots, supporting immune function and digestion. Hush puppies, made from cornmeal and flour, offer carbohydrates for energy but also add calories and fats due to frying in vegetable oil. To balance your meal, pair these hearty dishes with fresh vegetables or a light salad for added nutrients.
Storage
Store leftover fried catfish fillets in an airtight container or wrap tightly with aluminum foil to maintain crispness and refrigerate promptly. Keep coleslaw in a sealed container, ensuring it stays cold to prevent spoilage and retain freshness. Hush puppies can be stored at room temperature for a few hours but are best kept in an airtight container in the refrigerator if saved for later consumption.
Variation or Alternatives
You can experiment with swapping traditional catfish fillets for tilapia or basa for a milder flavor and slightly different texture while keeping the classic Southern seasoning. Instead of deep frying, try oven-baking the breaded fish at 425degF (220degC) for about 15-20 minutes to create a lighter, less oily alternative. For the coleslaw, incorporating shredded red cabbage or adding diced green apples can enhance color and add a subtle sweetness that complements the tangy dressing. Consider mixing jalapenos or cheddar cheese into the hush puppy batter for an extra kick and rich flavor variation.
Allergies
You should be aware that Aunt Catfish's All-You-Can-Eat Catfish meal contains common allergens such as fish (catfish fillets), eggs, and dairy (buttermilk). The dish also includes wheat from all-purpose flour used in both the catfish coating and hush puppies, posing a risk for individuals with gluten intolerance or celiac disease. Cross-contamination with other allergens is possible due to shared frying oil, so those with severe allergies should exercise caution.
Why this recipe?
The All-You-Can-Eat Catfish menu at Aunt Catfish's on the River offers freshly caught, hand-breaded catfish fillets that deliver a crispy texture and rich, Southern flavor. Known for its perfectly seasoned batter and tender, flaky fish, the dish provides excellent value with unlimited servings that satisfy even the heartiest appetites. You can recreate this iconic taste at home by mastering the blend of seasonings and frying technique, making it a rewarding and flavorful culinary project. The dish's balance of quality ingredients and well-crafted preparation is why it remains a beloved staple for catfish enthusiasts nationwide.