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Fried Catfish

Fried Catfish


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This fried catfish recipe gets dredged with garlicky cornmeal for a superior crust.

Ingredients

  • 3 tablespoons plus 3/4 teaspoon kosher salt, divided
  • 3 tablespoons hot pepper sauce
  • 6 5–7-ounce U.S.-farmed catfish fillets
  • 1 1/2 cups white cornmeal
  • 2 tablespoons all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 3 cups (about) vegetable oil

Recipe Preparation

  • Whisk 3 Tbsp. salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.

  • Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°.

  • Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10–12 minutes per batch. Transfer fish to paper towels to drain.

Recipe by Arnold s in Nashville TN,

Nutritional Content

1 serving contains: Calories (kcal) 383.3 %Calories from Fat 52.1 Fat (g) 22.4 Saturated Fat (g) 2.3 Cholesterol (mg) 83.6 Carbohydrates (g) 15.8 Dietary Fiber (g) 2.1 Total Sugars (g) 0.0 Net Carbs (g) 13.8 Protein (g) 29.2 Sodium (mg) 815.1Reviews Section

Watch the video: Crispy Fried Whiting


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