Email to Cat      

Deep-Fried Southern Catfish

Source of Recipe

From "Saveur: The New Comfort Food"


Recipe Introduction

"Melt-in-your-mouth fried catfish is a veritable birthright if you're from the Deep South, where family-style restaurants called catfish houses are fixtures of the rural landscape. This dish doesn't call for any dressing up, aside from a big spoonful of tangy tartar sauce and an ice-cold beer."

List of Ingredients

• Canola or peanut oil, for frying
• 2 cups yellow cornmeal
• 1â…“ cups flour
• ¼ cup seasoned salt, such as Lawry's
• 2 Tbsp baking powder
• Four 3- to 5-ounce boneless, skinless catfish filets or bone-in, skinless catfish steaks
• ½ lemon, cut into wedges, for serving
• Tartar sauce, for serving


Recipe

Pour oil into an 8-quart pot to a depth of 3 inches and heat over medium-high heat until a deep-fry thermometer reads 350°F.

Meanwhile, combine the cornmeal, flour, seasoned salt, baking powder, and pepper in a large bowl. Add the catfish and toss to coat. Gently shake off the excess cornmeal mixture and transfer the catfish to a wire rack set over a rimmed baking sheet.

Working in two batches, fry the catfish in the hot oil until golden brown and cooked through, about 6 minutes. Using tongs, transfer the catfish to a wire cooling rack set over a rimmed baking sheet to drain. Transfer the fish to two plates and serve with a lemon wedge and tartar sauce.

Serves 2