Fried Catfish

Total Time:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 cup whole-grain Dijon mustard
  • 1 tablespoon hot sauce
  • 1 large egg white, lightly beaten
  • 1 pound thin catfish fillets
  • About 4 cups canola oil, for frying
  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • Coarse salt and freshly ground black pepper
  • Country Remoulade, for serving
  • Beer Batter Hushpuppies, for serving
Directions

In a large bowl, stir together the mustard, hot sauce and egg white. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.

Pour the oil into a Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line a plate with paper towels and set by the cooktop. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.

Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, 2 minutes total. Remove with a slotted spoon to the prepared plate.

Serve with Country Remoulade and Beer Batter Hushpuppies.


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    This recipe is featured in:

    Seafood