Perfect Fried Catfish
Moist and tender on the inside. Crispy on the outside. That makes this fried catfish the perfect balance of textures and flavors, with a hint of Tabasco.
- 1 1/2 cups buttermilk
- 1/4 teaspoon hot sauce
- 6 (4 to 6-ounce) catfish fillets
- 1/3 cup plain stone-ground yellow cornmeal
- 1/3 cup masa harina or 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 to fry
Preparation time 15mins
Cooking time 30mins
Adapted from myrecipes.com
Whisk together buttermilk and hot sauce.
Place catfish in a single layer in a 13x9-inch baking dish. Pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
Combine cornmeal, masa harina, all-purpose flour, salt, black pepper, red pepper, and garlic powder in a shallow dish.
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.
Pour oil to a depth of 2-inches into a large, deep cast-iron or heavy-duty skillet. Heat to 360°F.
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°F oven until ready to serve.
You'll also love
- Caramelized Pineapple Baked Alaska 4.3/5 (27 Votes)
- Charleston Shrimp Perloo 4.3/5 (38 Votes)
- Creamy Shrimp Pasta 4.3/5 (24 Votes)
- Fried Ravioli with Marinara... 4.3/5 (24 Votes)
- Chocolate Chip Snickerdoodles 4.3/5 (31 Votes)
- Wild Salmon Cakes 4.5/5 (10 Votes)
- Vegan Mushroom Ropa Vieja 4.2/5 (14 Votes)
- Delicious Catfish Classique 4.5/5 (11 Votes)