Photo: Pete's Catfish Recipe
Ingredients
- 6 large catfish fillets
- 1 tablespoon plus 1 teaspoon salt
- 1 cup cornmeal
- 2 tablespoons all-purpose flour
- 1/4 teaspoon black pepper
- 2 quarts peanut oil
Directions
Put the catfish a shallow pan and cover with water. Add a tablespoon of the salt, cover with plastic wrap and soak overnight in the refrigerator.
Mix the cornmeal, flour, the remaining1 teaspoon salt and the black pepper in a plastic bag. Drain the water from the catfish and transfer the fillets one at a time to the bag with the cornmeal. Shake the bag to coat the fish and place on a sheet tray or platter.
Heat the oil in a deep fryer or Dutch oven to 300 degrees F.
Drop a few fillets into the hot oil. Do not overcrowd. Cook the fish until golden brown, about 10 minutes. Remove the pieces with a slotted spoon and keep warm in an oven while frying the remaining pieces.
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By Bob_4986262
Glen Allen, VA
on June 10, 2013
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We found some catfish fillets on sale, and it was very shortly after I'd seen this episode. I've never made catfish, but have had it in restaurants and liked it. I soaked it all day in buttermilk (wanting to avoid any added salt. I added no salt to anything. We panfried it in vegetable oil, mostly because I didn't have much peanut oil. I fried 4 fillets, and they were wonderful. I will do this again, when the fillets go on sale.
By jovanna_2562938
Long Island, NY
on January 26, 2013
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I used blackfish bc "up here in these parts" on Long Island NY, saltwater fish is more abundant. I also didn't have to soak the fish, saving time. When I first tasted the flour, cornmeal, s&p mixture, it tasted blah to me. So I added a tsp of onion powder and a 1/2 tsp of Old Bay. It gave it a little zip. I liked the way the coating stuck on the fish and crisped up, and the oil temp of 300 was right on the money. You can cut down the mixture by half. There was enough cornmeal mixture to coat another 2 lbs of fish.
By nseagas_11390479
Bellingham, MA
on January 23, 2013
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I first had catfish when I was traveling in the south several years ago. When I got home, I bought some catfish to prepare at home but it just didn't taste the same. I scoured the internet trying recipe after recipe but nothing tasted like what I had down south. A few weeks ago on Trisha's show I saw this recipe and thought I would try, yet again, to recreate what I had in the south. FINALLY, success! Soaking the fish in a brine overnight did the trick and got rid of that bottom of the river taste. I did cut back a little on the salt in the mixing bag but mixing the cornmeal with flour made a great coating. I'm very happy to have found a catfish recipe that tastes so good. Thank you Trisha!
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