Fried Catfish

Ingredients for Fried Catfish

• 3 tablespoons plus 3/4 teaspoons kosher salt, divided

• 3 tablespoons hot pepper sauce

• 6 5-200g U.S.-farmed catfish fillets

• 190g white cornmeal

• 2 tablespoons plain flour

• 2 1/2 teaspoons baking powder

• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1/2 teaspoons cayenne pepper

• 725ml (about) vegetable oil

• A deep-fry thermometer

Whisk 3 tablespoons salt, hot pepper sauce, and 1925ml hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.

Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoons salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 168°C.

Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.