Fried Catfish
The secret to catfish that stays crisp rather than greasy lies in the surface moisture of the fish. If you start with a dry fillet, the crust grips tight and stays crunchy.
Control your oil temperature
The oil must stay between 350°F and 375°F. If it's too cool, the breading falls off; too hot, and the outside burns before the fish is done.
- heavy cast-iron skillet
- thermometer
- wire cooling rack
- tongs
What goes in.
- 4catfish fillets
- 1 cupyellow cornmeal
- 1/2 cupall-purpose flour
- 1 tbspkosher salt
- 1 tspblack pepper
- 1 tspcayenne pepper
- 1 cupbuttermilk
- 2 cupspeanut oil for frying
Dry to Wet to Dry
Pat the fillets bone-dry with paper towels before dipping. This ensures the buttermilk adheres evenly, which in turn acts as the glue for your seasoned cornmeal.
The method.
Prep the dredge
Whisk the cornmeal, flour, salt, pepper, and cayenne in a wide, shallow bowl.
Dip the fish
Submerge the fillets in the buttermilk, then transfer them one by one into the cornmeal mixture. Press the coating firmly into every crevice.
Heat the oil
Fill your skillet with oil to a depth of one inch. Bring to 365°F over medium-high heat.
Fry the fillets
Lower the fish gently into the oil. Fry for about 3 to 4 minutes per side. The fish is done when it floats and the crust is a dark, uniform gold.
Drain
Transfer the fillets to a wire rack set over a tray. Let them rest for 2 minutes before serving.
Other turns to take.
Spiced Crust
Add a tablespoon of smoked paprika and a teaspoon of garlic powder to the cornmeal mixture.
Cornmeal-Free
Substitute the cornmeal with finely crushed saltine crackers for a lighter, thinner crust.
When it doesn't go to plan.
Never overcrowd the pan, as it will cause the oil temperature to crash.
Always use a wire rack for cooling to prevent the bottom of the fish from becoming soggy in its own steam.
If frying multiple batches, skim the loose bits of breading out of the oil between rounds so they don't burn and create bitter flavors.
The ones that keep coming up.
How do I know if the fish is fully cooked inside?
The flesh should be opaque and flake easily when pressed with a fork.
Can I reuse the frying oil?
Yes, let it cool completely, strain it through a coffee filter to remove debris, and store it in an airtight container for up to three months.
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