America’s Test Kitchen’s Christie Morrison serves up a joyful Southern classic that’s perfect for home cooks who love bold flavors and simple techniques. This Mississippi-style fried catfish paired with comeback sauce is a celebration of pantry staples turned extraordinary. The recipe is ideal for anyone exploring cooking, recipes, bon apetit and wanting a crunchy, comforting meal with a tangy, spicy sauce.
Quick highlights
- Comeback sauce: a Mississippi remoulade–style condiment—creamy, tangy, slightly spicy.
- Catfish: skinless fillets, halved for easy frying and coated in a finely ground cornmeal mix.
- Fry at 350°F for about 5 minutes; drain on a wire rack so the crust stays crisp.
Comeback sauce — what goes in it
The comeback sauce is built from fridge staples and comes together in 30 seconds in a blender. Key ingredients and amounts:
- ½ cup mayonnaise
- ⅓ cup chopped onion
- 2 tablespoons vegetable oil
- 2 tablespoons chili sauce + 1 tablespoon ketchup
- 2½ teaspoons Worcestershire sauce
- 2½ teaspoons hot sauce and 1 minced garlic clove
- 1 teaspoon yellow mustard, 1 teaspoon lemon juice
- ¾ teaspoon black pepper, 1/8 teaspoon paprika
Blend until smooth. The result is not too thick, not soupy—ready to slather on hot fish and good for up to five days in the refrigerator. This simple condiment is a must-have for cooking, recipes, bon apetit lovers who want an easy sauce to elevate fried foods.
Preparing the catfish
Use four 6–8 ounce skinless catfish fillets. Christie suggests cutting large fillets in half along their natural seam so each piece fries evenly. Modern farmed catfish has a mild, sweet flavor that pairs wonderfully with a cornmeal crust.
The coating: wet glue and seasoned cornmeal
Glue: whisk 2 cups buttermilk with 1 teaspoon hot sauce. Dry: start with 1 cup cornmeal, then grind a third of it in a spice grinder or blender to approximate cream meal (a finer grind that smooths the texture). Season the cornmeal with 4 teaspoons salt (most won’t be used on every piece), 2 teaspoons black pepper, 1 teaspoon cayenne, and 2 teaspoons granulated garlic. Dip fish in buttermilk, then press into the cornmeal mix so every nook is coated.
Frying and finishing
Heat about 2 quarts peanut oil (or vegetable oil) to 350°F with roughly 1½ inches of depth. Fry in batches—four pieces at a time—keeping the oil between 325–350°F. Thin catfish takes about 5 minutes; look for a golden-brown crust. Drain on a wire rack set over paper towels so the crust stays crisp. Serve immediately with comeback sauce and lemon wedges—expect a satisfying cornmeal crunch and a tender, flaky interior.
Parting taste
This Mississippi pairing is approachable and exuberant—perfect for weeknights or casual gatherings. Whether testing the technique for the first time or building a repertoire of beloved cooking, recipes, bon apetit dishes, Christie’s method delivers a reliably crisp crust and a sauce that keeps everyone coming back for more.
This article was created from the video Mississippi-Style Fried Catfish with Comeback Sauce | America's Test Kitchen with the help of AI.
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