Southern Fried Catfish with Scallion–Ssamjang Comeback Sauce
Southern Fried Catfish with Scallion–Ssamjang Comeback Sauce
Crispy fried catfish drizzled with a scallion–ssamjang comeback sauce. A dish that proves one meal can set up the next — leftover buttermilk becomes tomorrow’s meatloaf, and nothing goes to waste.
Southern Fried Catfish with Scallion Ssamjang Comeback Sauce
When I made this catfish, I had some leftover ssamjang drizzle from my Meat Candy Lettuce Wraps. Folding that into the scallion comeback sauce gave it a funky, spicy depth that played perfectly with the crispy fried fish. Serve it over some Coconut Braised Collard Greens and you’ve got a restaurant-quality meal at home.
What I love about cooking this way is how one recipe sets you up for the next. Frying catfish leaves me with leftover buttermilk, which becomes the base for Lou’s Sweet Heat Meatloaf — my daughter’s favorite. She once said, “Daddy, can we have this every day?” That’s the highest praise a cook can get.
This rhythm — using what you have, building the next meal from the last — is how I try to cook most nights. It saves time and money, both of which always feel in short supply. And it makes the table feel connected, like each meal is part of a larger story.
Ingredients
For the Catfish
4 catfish fillets (about 6–8 oz each)
1 cup buttermilk
1 Tbsp hot sauce (Crystal or Tabasco)
1 cup fine cornmeal
½ cup all-purpose flour
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne (optional, more if you want extra heat)
1–2 scallions, finely minced (white and green parts)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp hot sauce (Crystal or Tabasco)
Juice of ½ lemon
½ tsp smoked paprika
Salt & black pepper, to taste
Method
Step 1: Make the Scallion–Ssamjang Comeback Sauce
In a bowl, whisk together the mayo, ssamjang drizzle, Dijon, Worcestershire, hot sauce, lemon juice, smoked paprika, and garlic powder until smooth.
Stir in the minced scallions.
Taste and season with salt, black pepper, and more hot sauce or lemon as needed.
Chill in the fridge while you fry the fish (it thickens and the flavors marry).
Step 2: Prep the Catfish
In a shallow dish, combine the buttermilk and hot sauce. Add catfish fillets and let them soak for at least 20–30 minutes (up to 2 hours in the fridge).
Step 3: Prep the Catfish Breading
In another shallow dish, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
Step 4: Fry the Catfish
Heat 1–2 inches of oil in a cast iron skillet or Dutch oven to 350°F.
Remove catfish from buttermilk, letting excess drip off. Dredge thoroughly in the cornmeal mixture, pressing it in so it sticks. Shake off excess.
Fry fillets (in batches so you don’t crowd the pan) for 3–4 minutes per side, until golden brown and cooked through.
Step 5: Remove to a Wire Rack
Place fried catfish on a wire rack set over a sheet pan. Sprinkle lightly with kosher salt while still hot.
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