Fried Catfish
PAT Catfish is the best fish to fry. Fillets are plump, and the flesh is fatty enough to keep it moist throughout the frying. The buttermilk batter produces a flaky crust, and the pinch of cayenne pepper gives it a hint of spice: a reminder for the newlyweds-to-be of just how important it is to keep a little spice in your years of marriage.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oil in a deep-fryer or a large Dutch oven to 375 degrees F. If using a Dutch oven, add enough oil to be 4 or 5 inches deep. (For tips on deep-frying, see page 19.)
Step 2
Mix together the buttermilk and hot sauce on a rimmed plate. Combine the cornmeal, flour, seasoned salt, paprika, cayenne, and black pepper on another rimmed plate.
Step 3
Dredge the catfish through the buttermilk mixture, then through the cornmeal mixture, making sure it’s completely covered; then slip, in batches, into the deep-fryer. Fry each fillet for 4 to 5 minutes, until golden brown and crisp, then remove to a paper-towel-lined sheet tray.
NOTe
Step 4
If the fishmonger hasn’t already, it’s important to cut out the brown vein of fat running through the fillet—if you don’t, that’s what can give catfish a muddy taste.
ALTERNATIVE: Baked Catfish
Step 5
Heat the oven to 475 degrees F. Spray a sheet tray with nonstick spray. Dredge the catfish as above, lay the battered fish on the prepared pans, and bake for 8 minutes. Carefully flip the fillets, and continue baking until the catfish is golden brown and crisp, another 8 minutes.
