Fried Catfish
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
38
Spice
59
Sweetness
49
Sourness
46
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsp
Kosher Salt (divided)3 tbsps
Hot Pepper Sauce2 tbsps
All-Purpose Flour2.5 tsps
Baking Powder1 tsp
Garlic Powder1 tsp
Cayenne Pepper3 cups
Vegetable Oil (about)Directions:
1
Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves
2
Chill in freezer until cold, about 30 minutes
3
Place catfish in brine, cover, and refrigerate for 3 hours
4
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl
5
Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet
6
Add oil to come a little less than halfway up side of skillet
7
Heat over medium heat until thermometer reads 335°F
8
Rinse catfish; pat dry
9
Dredge catfish in cornmeal mixture, shaking off excess
10
Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch
11
Transfer fish to paper towels to drain
12
Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves
13
Chill in freezer until cold, about 30 minutes
14
Place catfish in brine, cover, and refrigerate for 3 hours
15
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl
16
Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet
17
Add oil to come a little less than halfway up side of skillet
18
Heat over medium heat until thermometer reads 335°F
19
Rinse catfish; pat dry
20
Dredge catfish in cornmeal mixture, shaking off excess
21
Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch
22
Transfer fish to paper towels to drain