Deep-fried catfish
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Fried catfish in a cornmeal crust is a traditional fast food of the American South. The catfish fillet is coated with seafood seasoning (Old Bay works well), dredged in a mixture of wheat and cornmeal, and fried in a generous amount of oil until crispy. The inside of the fish is tender and juicy. To fry, use a deep-fry thermometer to maintain the correct oil temperature. Fried catfish is traditionally served with hushpuppies, coleslaw, and tartar sauce. A drizzle of lemon juice is optional.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 catfish fillets (200 - 250 g each), rinse and dry
- 1 liter of peanut oil, for garnish
- 1 cup finely ground corn flour
- 1 cup premium flour
- 1 teaspoon seafood seasoning (recommended: Old Bay)
- 0.5 tsp coarse salt
- 1/4 tsp hot smoked paprika
- 1/4 tsp freshly ground black pepper
- 3/4 cup low-fat yogurt or kefir
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Cooking the dish according to the recipe:
- In a 5-quart Dutch oven, heat the peanut oil over high heat until it reaches 175°C on a deep-fry thermometer. Adjust the heat to maintain a constant temperature.
- In a shallow dish, whisk together the cornmeal and wheat flour. In a small bowl, combine the seafood seasoning, coarse salt, paprika, and black pepper. Sprinkle the catfish fillets evenly on both sides with the spice mixture. Pour the sour milk into another shallow dish.
- Dip each fillet in the sour milk, turn once to coat both sides, lift, and let the excess drip off. Dredge the fillets in the flour mixture to coat evenly on both sides. Place on a wire rack and let the fish rest for 5 minutes.
- Carefully lower the catfish fillets, two at a time, into the hot oil and fry until golden brown, about 5-6 minutes. Transfer the fried fillets to a wire rack set over a parchment-lined baking sheet. Repeat with the remaining fish. Arrange the catfish on a serving platter and serve immediately.
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