Fried Catfish Or Whiting Recipe
Make Fried Catfish Or Whiting Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Coating
For Frying
Optional Garnish & Serving
Method
Fish & Marinade
Prepare fillets
Rinse the catfish or whiting fillets and pat them dry with paper towels. Trim any remaining skin, bones, or ragged edges so pieces are uniform in size (about 3–4 ounces each).
Marinate
Place the fillets in a shallow dish or zip-top bag. Combine buttermilk, hot sauce, kosher salt, and black pepper; pour over the fish so each piece is coated. Refrigerate and marinate for 30 minutes to 2 hours (30 minutes is sufficient for whiting; up to 2 hours for thicker catfish).
Coating
Mix dry coating
In a wide, shallow dish or tray, whisk together the cornmeal, all-purpose flour, seasoned salt, paprika, garlic powder, onion powder, cayenne, and black pepper until evenly combined.
Dredge the fish
Remove one fillet at a time from the buttermilk, letting excess drip back into the dish. Press each piece firmly into the cornmeal mixture, coating all sides. Shake off excess and set the coated fillets on a wire rack while you heat the oil. For a thicker crust, double-dip by briefly returning the fillet to the buttermilk and then into the dry mix again.
For Frying
Heat the oil
Pour vegetable oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1¼ inches (enough to shallow-fry). Heat over medium-high until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a pinch of coating mix—if it sizzles and browns in about 30–45 seconds, the oil is ready.
Fry in batches
Working in batches to avoid crowding, gently lower coated fillets into the hot oil using tongs or a slotted spatula. Fry for 3–5 minutes per side for thinner whiting or 4–6 minutes per side for thicker catfish, until the crust is golden brown and the fish flakes easily with a fork (internal temperature about 145°F / 63°C). Adjust heat as needed to maintain 325–350°F while frying.
Drain
Transfer fried fillets to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Keep cooked fillets warm in a 200°F (95°C) oven while you finish remaining batches.