Quality Fried Catfish


Ingredients in Catfish Coating
4 catfish fillets, total weight: a bit over a pound
1/2 cup vegetable oil (canola or peanut) (you may need more or less; depends on how deep your skillet is)
2 cups yellow cornmeal (not self-rising)
1 cup buttermilk
cayenne pepper, 1 tblsp (red pepper, ground)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

for Tartar Ingredients

1 tablespoon mayonnaise
2 1/2 teaspoons relish (sweet or dill) squeezed in a paper towel
a quarter teaspoon of onion powder
a quarter teaspoon of garlic powder/
1/4 tbsp. sugar 1/4 tbsp. salt
1 teaspoon lemon or vinegar


Preparation of Catfish Fillets
Making use of a paper towel, pat the fillets dry.
4 catfish fillets
Place the fish in a large baking dish or plastic storage bag, pour in the buttermilk, and coat well. Refrigerate for 10 minutes.
1 gallon buttermilk
Prepare the tartar sauce in the meantime. Coat and fry the fish after making the tartar sauce.

Preparing the Coating

Incorporate all active ingredients in a little dish as well as chill up until prepared to serve./
1 tablespoon cayenne pepper, 2 cups cornmeal, 1 teaspoon salt, 1 teaspoon black pepper
Pour oil into a cast-iron or heavy-bottom pan and heat over medium heat;
1/2 CUPS oil
While the oil is heating up, remove a fillet from the buttermilk and set it in the cornmeal; pat the cornmeal on the fillet and coat it all over twice; continue with the remaining fillets.
Check the temperature of the oil in the skillet; it should be between 312 and 350 degrees Fahrenheit; put a few pieces of cornmeal in the oil to see if If If it crackles, that indicates the oil prepares.

Preparation of Tartar Sauce
In a small bowl, combine all of the ingredients and chill until ready to serve./
1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/4 teaspoon sugar, 1/4 teaspoon salt, 1 teaspoon vinegar

Place the fillets in the hot oil in batches of two; DO NOT MOVE THE FILLETS UNTIL THEY HAVE COOKED FOR 2 1/2 – 3 MINUTES ON ONE SIDE.
Cook for an additional 3 minutes after flipping the fish with tongs after 2 1/2-3 minutes.
Measure the inside temperature using a thermometer; it should be 145 degrees Fahrenheit.
Remove the fillets from the oil and set them on a paper towel to absorb excess moisture.
Continue until all of the fillets have been cooked and drained.
Serve the fillets with lemon and tartar sauce on a plate.

Enjoy !

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