Fried Catfish
Mississippi pond raised Catfish Filets – fried Southern Type with a skinny, crispy fish breading.
Description
Catfish filets, fried with a skinny and crispy batter, for a conventional Southern-Type Fried Catfish.
- Break up catfish filets in half lengthwise and pat dry with paper towel. Place filets on wire rack.
- Season fillets flippantly with AP and King Craw on each side and air dry for 10-Quarter-hour.
- Add cornmeal to a gallon dimension ziplock bag and season with 1/2 Tablespoon AP and 1/2 Tablespoon of King Craw. Shake to mix.
- Add filets to the seasoned cornmeal and toss to coat. Shake off extra within the bag and place again on wire rack. Work in batches to not over crowd the bag. Let the filets air dry once more for 10-15.
- Put together a deep fryer with peanut oil for frying at 350-375°F. Drop filets a couple of at a time within the sizzling oil and fry for 8-10 minutes or till frying slows and the filets float to the highest. Don’t overcrowd the fryer of the fish can stick collectively.
- Drain the filets and place on a baking sheet lined with butcher paper.
- Serve sizzling with loads of tartar sauce, lemon wedges, and sizzling sauce.
Key phrases: catfish, fried catfish, Southern fashion catfish
Frying catfish actually is simple, it’s all about approach. For starters, you need smaller, skinny filets of catfish to start out – so your catfish cooks evenly and is crispy.
Subsequent you could let the catfish filets dry rather well – utilizing a rack works greatest. The extra moisture you may take away from the catfish, the crispier you’re going to get the fish when it fries.
Subsequent comes the seasoning… I like so as to add a base layer of salt & pepper after which prime that flippantly with a cajun seasoning. For this recipe, I’m utilizing my Killer Hogs AP Seasoning and Malcom’s King Craw – however you should use any all function seasoning or any cajun seasoning you want. Simply ensure that to go mild when seasoning these catfish filets.
After seasoning, it’s time to bread this fish. I wish to maintain it dry and easy right here… I take 2 cups of cornmeal, place it in a ziplock bag, season it with my AP and King Craw and blend it collectively rather well. Then you may add 2-4 fillets to the bag, shake the bag after which place your flippantly breaded catfish again on the rack to dry for an additional Quarter-hour earlier than frying.
Now comes the straightforward half – drop your catfish in 350-375 oil (I like to make use of peanut oil) and fry for round 8 minutes. You may inform the catfish is completed when the frying slows down and the fillet floats to the highest. Simply don’t overcrowd the pot whereas frying your fish – it’s greatest to work in batches.
And that’s it! Let the fish drain and serve it up with some selfmade tartar sauce (recipe under)… that is the way you prepare dinner completely fried catfish!
Tartar Sauce Recipe
- 2 cups Blue Plate Mayonnaise
- 1/2 cup candy onion (finely minced)
- 1/2 cup dill relish (drained)
- Juice from 1/2 lemon
- 2 teaspoons Killer Hogs Hot Sauce
- 2 teaspoon sugar (non-compulsory)
- Pinch of salt & pepper to style
Mix all elements in a bowl till included, cowl with plastic wrap and refrigerate for at the very least one hour earlier than serving. The sugar doesn’t make the tartar sauce candy, however it does give it steadiness (however will be omitted for a sugar-free possibility). Tartar sauce will be stored as much as every week within the fridge.
Malcom Reed
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