3 Oz. Fried Catfish Filet A La Carte Recipe
Make 3 Oz. Fried Catfish Filet A La Carte Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Catfish and Marinade
Breading
For Frying & Finishing
Method
Catfish and Marinade
Prep and Marinate
Pat the 3 oz catfish fillet dry with paper towels. In a small bowl combine 1/4 cup buttermilk, 1/2 tsp hot sauce, 1/8 tsp kosher salt and a scant 1/16 tsp freshly ground black pepper. Submerge the fillet in the marinade and refrigerate for 15–30 minutes while you assemble the breading and heat the oil. This tenderizes the fish and helps the breading adhere.
Breading
Mix Dry Breading
In a shallow dish or bowl combine 1/4 cup yellow cornmeal, 1 tablespoon (0.0625 cup) all-purpose flour, 1/2 tsp cornstarch, 1/4 tsp paprika, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/16 tsp cayenne pepper, 1/8 tsp kosher salt and 1/16 tsp black pepper. Whisk thoroughly so spices are evenly distributed. The cornstarch helps crisp the crust.
Dredge Fillet
Remove the fillet from the buttermilk, letting excess drip back into the bowl. Press the fillet into the breading mixture on all sides, coating evenly and shaking off any loose excess. Place the coated fillet on a plate and let rest 2–3 minutes to allow the coating to adhere.
For Frying & Finishing
Heat Oil
In a small heavy skillet (or a 6–8" cast-iron pan) add 1/2 cup vegetable oil — enough to give about 1/4–1/2" depth. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or until a pinch of breading sizzles and browns in about 10–15 seconds. Adjust heat to maintain 330–350°F during frying.
Fry Fillet
Carefully lower the breaded fillet into the hot oil using tongs or a spatula. Fry for about 2–2.5 minutes per side for a total of 4–5 minutes, depending on thickness, until coating is golden-brown and internal temperature of the fish reaches 145°F (63°C) or the flesh is opaque and flakes easily. Do not overcrowd the pan.
Drain and Serve
Transfer the fried fillet to a wire rack set over a baking sheet or to paper towels to drain briefly for 1–2 minutes. Squeeze a lemon wedge (use approximately 1/2 cup of lemon wedges total — for a single 3 oz fillet you will use 1 wedge) over the top and sprinkle with 1 tsp chopped fresh parsley, if using. Serve immediately a la carte.