Fried Catfish Filet & 5 Shrimp Recipe
Make Fried Catfish Filet & 5 Shrimp 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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Seafood
Brine / Wet Seasoning
Dry Coating
Egg Wash (optional for extra adhesion)
Frying Oil & Finish
Method
Prepare Seafood & Brine
Trim and portion
Pat the catfish filets dry with paper towels and cut into serving pieces if larger than 4–5 ounces each. Rinse shrimp if needed, pat dry and set aside.
In a shallow bowl or dish combine buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Submerge the catfish filets and the 5 shrimp in the buttermilk mixture. Cover and refrigerate for 30–45 minutes (minimum 20 minutes if short on time). This tenderizes and seasons the seafood.
Make Dry Coating
While the seafood brines, in a wide shallow dish or tray whisk together the all-purpose flour and cornmeal. Add paprika, garlic powder, onion powder, cayenne pepper, dried thyme (or oregano), 1 tsp kosher salt and 1/2 tsp black pepper. Mix thoroughly so seasonings are evenly distributed.
Set up a dredging station: the seasoned dry mix in one shallow dish, the egg wash (beat 1 egg with 2 tbsp milk or water) in another (optional), and a tray or rack for the coated pieces.
Heat Oil
Pour about 2–3 cups oil into a heavy skillet (cast iron preferred) or a pot so oil depth is about 1/2–3/4 inch for shallow frying (or more for deep frying). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry mix into the oil; it should sizzle and rise steadily without smoking.
Dredge & Fry
Remove one piece of catfish and a shrimp at a time from the buttermilk, allowing excess to drip back into the bowl. For best adhesion: first dip into the egg wash (optional), then press firmly into the dry coating until well covered. Shake off excess. Repeat for remaining pieces. Place coated pieces on a rack briefly while oil finishes heating.
Carefully slide the coated catfish and shrimp into the hot oil in a single layer without crowding the pan (work in batches if necessary). Maintain oil temperature around 325–350°F (160–175°C).
Fry the shrimp for about 1.5–2.5 minutes per side (total 3–5 minutes) until golden and opaque. Fry catfish filets about 3–5 minutes per side depending on thickness (total 6–10 minutes) until crust is golden brown and fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Adjust times for thickness.
Use a slotted spatula or tongs to transfer fried pieces to a paper towel–lined baking sheet or rack set over a sheet pan to drain. Keep warm in a 200°F (95°C) oven if frying in batches.