The Catfish Platter from Aunt Catfish's on the River features crispy fried catfish fillets seasoned to perfection, served alongside golden hush puppies, creamy coleslaw, and tangy tartar sauce, delivering a hearty Southern seafood feast with a satisfying crunch and fresh, zesty flavors.
Equipments
- Deep fryer
- Fry baskets
- Mixing bowls
- Tongs
- Slotted spoon
- Sheet pan (for draining)
- Whisk
- Measuring cups and spoons
- Cutting board
- Chef’s knife
- Fish spatula
- Colander
- Serving platters
- Small bowls (for tartar sauce)
- Ice cream scoop or spoon (for coleslaw)
- Paper towels (for draining)
Ingredients
- Catfish Platter Ingredients:
- Catfish fillets
- Buttermilk
- Cornmeal
- All-purpose flour
- Paprika
- Cayenne pepper
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Eggs
- Vegetable oil (for frying)
- Hush Puppies Ingredients:
- Cornmeal
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar
- Onion
- Egg
- Buttermilk
- Vegetable oil (for frying)
- Coleslaw Ingredients:
- Green cabbage
- Carrots
- Mayonnaise
- Apple cider vinegar
- Sugar
- Salt
- Black pepper
- Tartar Sauce Ingredients:
- Mayonnaise
- Dill pickles
- Lemon juice
- Dijon mustard
- Salt
- Black pepper
- Fresh parsley (optional)
When preparing the Catfish Platter, ensure the catfish fillets are fresh and properly soaked in buttermilk to tenderize the fish and enhance flavor absorption. Use a precise blend of cornmeal and seasoned flour with paprika, cayenne pepper, garlic powder, and onion powder for the perfect crispy coating. Vegetable oil should be heated to the correct temperature in a deep fryer to achieve a golden-brown crust without greasiness. For the hush puppies, balance the cornmeal and all-purpose flour with baking powder and soda for a light, airy texture, while onions add essential sweetness and moisture. Your homemade Catfish Platter from Aunt Catfish's on the River copycat menu will capture the authentic Southern seafood experience with these key ingredient tips.
Instructions
- Catfish Fillets Preparation:
- Cut catfish fillets into serving portions using chef's knife and cutting board.
- In a mixing bowl, whisk together buttermilk and eggs.
- In another bowl, combine cornmeal, flour, paprika, cayenne pepper, salt, black pepper, garlic powder, and onion powder.
- Dip fillets in buttermilk mixture, then dredge in cornmeal mixture to coat thoroughly.
- Preheat vegetable oil in deep fryer to 350°F (175°C).
- Fry catfish fillets in batches using fry baskets until golden and crispy, 4–5 minutes.
- Remove fillets with slotted spoon or tongs; drain on sheet pan lined with paper towels.
- Hush Puppies Preparation:
- In a mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
- Stir in chopped onion.
- Add egg and buttermilk; mix until just combined.
- Heat vegetable oil in deep fryer to 350°F (175°C).
- Drop rounded spoonfuls of batter into oil.
- Fry until golden brown, 2–3 minutes; use slotted spoon to remove and drain on paper towels.
- Coleslaw Preparation:
- Shred green cabbage and carrots using cutting board and chef’s knife or colander.
- In mixing bowl, combine mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- Add shredded cabbage and carrots; toss to coat evenly.
- Chill coleslaw before serving.
- Tartar Sauce Preparation:
- Finely chop dill pickles and parsley on cutting board.
- In small bowl, combine mayonnaise, dill pickles, lemon juice, Dijon mustard, salt, black pepper, and parsley (optional).
- Mix until well blended; chill before serving.
- Plating:
- Arrange fried catfish fillets and hush puppies on serving platter.
- Add a scoop of coleslaw using ice cream scoop or spoon.
- Serve with small bowl of tartar sauce on the side.
Substitution
When recreating the Catfish Platter from Aunt Catfish's on the River, you can substitute catfish fillets with other mild white fish like tilapia or cod if catfish is unavailable. If you don't have buttermilk, add a tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes to achieve a similar tangy effect. For frying, vegetable oil works well, but peanut or canola oil can be used for a higher smoke point and slightly different flavor. If you prefer a healthier version, baking the hush puppies and catfish fillets instead of deep-frying can still yield tasty results but with less crunch. Your coleslaw and tartar sauce can be easily customized by adjusting the sugar, acidity, or herbs to match your taste preferences.
Tips
Ensuring the vegetable oil reaches a steady 350degF before frying is crucial to achieve a crispy catfish exterior without absorbing excess oil. When dredging fillets, coat them thoroughly in the cornmeal mixture for the perfect crunch and flavor balance. Drain fried items on a sheet pan lined with paper towels to prevent sogginess and maintain crispness. Your coleslaw and tartar sauce will taste best if chilled adequately before plating to enhance their fresh, tangy flavors.
Nutritions
The Catfish Platter provides a balanced mix of protein from the catfish fillets, which are rich in omega-3 fatty acids and essential nutrients like vitamin B12, phosphorus, and selenium. The hush puppies contribute carbohydrates and fiber, thanks to the cornmeal and onions, while the creamy coleslaw adds dietary fiber, vitamin C, and antioxidants from the cabbage and carrots. Tartar sauce brings healthy fats and flavor, with ingredients like mayonnaise and lemon juice. Enjoying this Southern seafood feast offers a blend of macronutrients and micronutrients to nourish your body.
Storage
To maintain the crispiness of your fried catfish fillets and hush puppies, store them in a single layer on a wire rack placed over a sheet pan to allow air circulation and prevent sogginess. Keep the coleslaw and tartar sauce in airtight containers in the refrigerator, where they will stay fresh for up to 3 days. Reheat fried items in an oven set at 375degF (190degC) for 10 minutes to restore their crunch without drying out the fish.
Variation or Alternatives
For a spicier twist, you can substitute cayenne pepper in the catfish coating with smoked chipotle powder, adding a rich, smoky flavor. Instead of traditional hush puppies, try mixing in diced jalapenos or corn kernels for added texture and heat. You may also create a lighter coleslaw version by replacing mayonnaise with Greek yogurt, enhancing tanginess while reducing fat. Experiment with tartar sauce by incorporating capers or chopped green olives to introduce a briny contrast that complements the fried catfish beautifully.
Allergies
The Catfish Platter contains common allergens such as fish, eggs, and dairy, which may trigger reactions in sensitive individuals. Your meal also includes ingredients like wheat (all-purpose flour) and mayonnaise, which contains eggs, potentially causing issues for those with gluten or egg allergies. Be cautious if you have food sensitivities, and consider discussing ingredient details with the restaurant to avoid adverse effects.
Why this recipe?
Aunt Catfish's on the River Catfish Platter menu is famous for its crispy, golden-brown fried catfish fillets, seasoned to perfection and paired with traditional Southern sides like hush puppies, coleslaw, and seasoned fries. The fresh, flaky catfish offers a balance of savory and slightly sweet flavors that keep diners coming back for more. Your copycat version is worth trying because replicating the authentic texture and seasoning brings the unique taste of Southern comfort food right into your kitchen. This dish satisfies cravings for hearty, soul-warming meals that combine quality ingredients with expertly crafted preparation.