Fried Catfish

Zutaten

2 cups buttermilk

1 teaspoon hot sauce

2 cups cornmeal

4 teaspoons table salt

2 teaspoons pepper

2 teaspoons granulated garlic

1 teaspoon cayenne pepper

4 (6- to 8-ounce) catfish fillets, halved lengthwise along natural seam

2 quarts peanut or vegetable oil for frying

Lemon wedges

Anweisungen

1. Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Whisk buttermilk and hot sauce together in shallow dish. Process 1 cup cornmeal in spice grinder to fine powder, 30 to 45 seconds. Whisk salt, pepper, granulated garlic, cayenne, remaining 1 cup cornmeal, and ground cornmeal together in second shallow dish.

2. Pat fish dry with paper towels. Working with 1 piece of fish at a time, dip fish in buttermilk mixture, letting excess drip back into dish. Dredge fish in cornmeal mixture, shaking off excess, and transfer to large plate.

3. Add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 350 degrees. Working with 4 pieces of fish at a time, add fish to hot oil. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry fish until golden brown and crispy, about 5 minutes. Transfer fish to paper towel–lined side of prepared rack and let drain for 1 minute, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining fish. Serve with lemon wedges.

Notizen

Use a Dutch oven that holds 6 quarts or more. If your spice grinder is small, grind the cornmeal in batches or process it in a blender for 60 to 90 seconds.

WHY THIS RECIPE WORKS This fried catfish is made in the style of the Mississippi Delta, with a cornmeal-based coating, bold seasoning, and spicy comeback sauce. For the best crunchy texture of the breading, we processed half the cornmeal into a superfine powder before mixing it with the unground cornmeal and spices. Buttermilk and hot sauce whisked together made a flavorful dredge that helped the cornmeal mixture stick to the fish. Before coating and frying the catfish, we cut the fillets in half lengthwise along their natural seams. This made it easier to manage the smaller pieces when frying; the strips cooked faster and more evenly; and we got a better ratio of crunchy crust to flesh on every piece. The tangy, spicy Comeback Sauce came together quickly and easily in a blender.