Difference between revisions of "Fried Catfish"
Jump to navigation
Jump to search
m |
m |
||
| Line 44: | Line 44: | ||
Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F. | Pour oil to 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 low oven (170-200°) until ready to serve. | + | 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 low oven (170-200°F) until ready to serve. |
==Source== | ==Source== | ||
Latest revision as of 19:29, 26 October 2023
Ingredients
| 1½ | cups buttermilk |
| ¼ | teaspoon hot sauce |
| 6 | 4-6oz catfish filets |
| ⅓ | cup plain yellow cornmeal |
| ⅓ | cup masa harine (corn flour - if not available, increase cornmeal and all-purpose flour to ½ cup each) |
| ⅓ | cup all-purpose flour |
| 2 | teaspoons salt |
| 1 | teaspoon ground black pepper |
| 1 | teaspoon ground red pepper |
| ¼ | teaspoon garlic powder |
Directions
Whisk together buttermilk and hot sauce.
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.
Combine cornmeal and next 6 ingredients 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 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 low oven (170-200°F) until ready to serve.
