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    21 May, 2018

    Classic Fried Catfish

    Posted in : Fish, Recipe, Seafood on by : EyeOnFood Tags: , , , , ,

    Classic Fried Catfish

    Fried fish are a Southern staple, and the same applies to fried catfish. Although you’ll catch a fisherman throwing back his fair share of caught catfish, if you have the time to scale a catfish into a flaky filet, this classic recipe is completely worth the effort. Spices like ground red pepper, garlic powder, and salt bring out the naturally salty flavors from the catfish in a deliciously spicy batter. A mixture of yellow cornmeal and flour provide the ultimate crispy crust on your fried catfish filets. This recipe is easy and delicious. What better way to celebrate a cooler full of fresh-caught catfish?

    Ingredients

    • 1 1/2 cups buttermilk
    • 1/4 teaspoon hot sauce
    • 6 (4- to 6-oz.) catfish fillets
    • 1/3 cup plain yellow cornmeal
    • 1/3 cup masa harina (corn flour)*
    • 1/3 cup all-purpose flour
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground red pepper
    • 1/4 teaspoon garlic powder
    • Peanut oil

    How to Make It

    Step 1

    Whisk together buttermilk and hot sauce.

    Step 2

    Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.

    Step 3

    Combine cornmeal and next 6 ingredients in a shallow dish.

    Step 4

    Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.

    Step 5

    Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°.

    Step 6

    Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225° oven until ready to serve.




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