Fried Catfish
Crispy Southern-style catfish fillets brined in hot pepper sauce and coated in a perfectly seasoned cornmeal crust. The fish is fried until golden brown for a classic comfort dish that's crispy on the outside and tender on the inside.
Ingredients
- •3 tablespoons kosher salt
- •3 tablespoons hot pepper sauce
- •6 fillets catfish fillets
- •1½ cups white cornmeal
- •2 tablespoons all-purpose flour
- •2½ teaspoons baking powder
- •1 teaspoon freshly ground black pepper
- •1 teaspoon garlic powder
- •½ teaspoon cayenne pepper
- •3 cups vegetable oil
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
210 min
- 2.
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F.
15 min
- 3.
Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.
36 min
