4 Pieces Fried Catfish Filet Special Recipe
Make 4 Pieces Fried Catfish Filet Special Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Catfish and Marinade
Coating
For Frying
Serving (optional)
Method
Catfish and Marinade
Prepare fish
Rinse the catfish filets under cold water and pat dry with paper towels. Trim any unwanted edges and check for bones.
Combine buttermilk, 1 tablespoon hot sauce, 1 teaspoon salt, and 1 teaspoon black pepper in a shallow dish or bowl large enough to hold the filets.
Place the filets in the buttermilk mixture, turning to coat fully. Cover and refrigerate for at least 30 minutes and up to 4 hours. This both seasons and tenderizes the fish and helps the coating adhere.
Coating
While the fish marinates, combine yellow cornmeal, all-purpose flour, and optional fine corn flour in a wide, shallow bowl or rimmed baking sheet.
Add paprika, cayenne, garlic powder, onion powder, 2 teaspoons salt, and 1 teaspoon black pepper to the dry mix. Whisk thoroughly so spices are evenly distributed.
Set a wire rack lined baking sheet or plate nearby for resting the coated filets before frying.
For Frying
Pour 3 to 4 cups of vegetable oil into a heavy skillet or Dutch oven (large enough for the filets to lie in a single layer) to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the coating into the oil; it should sizzle and rise to the surface within a few seconds.
Remove one filet at a time from the buttermilk, allowing excess to drip off, then press both sides into the cornmeal-flour mixture so a generous, even coating adheres. Shake off any loose excess and place on the prepared wire rack. Repeat for all filets.
When the oil is at 350°F (175°C), gently lay the filets into the oil, presentation side down first. Do not overcrowd — fry in batches if necessary so the oil temperature stays steady.
Fry the filets for 3 to 4 minutes per side, depending on thickness, until the crust is golden brown and an instant-read thermometer inserted into the thickest part registers 145°F (63°C). Thicker filets may take up to 6 minutes per side. Maintain oil temperature between 325–350°F; adjust heat as needed.
Using tongs or a slotted spatula, transfer the fried filets to the wire rack set over a baking sheet to drain and keep crisp. Do not stack filets.
If frying multiple batches, let the oil come back up to temperature between batches and keep finished filets warm in a 200°F (95°C) oven on the rack while you finish remaining fish.