1 hr 8 mins
Southern Fried Cat Fish- Classic Southern Fried Catfish dipped in buttermilk and breaded in spicy seasoned cornmeal and fried to perfection.
Calories: 146 kcal
Author: Immaculate Bites
- 1 1/2 cup cornmeal
- 1 Tablespoon Granulated garlic
- 1 Teaspoons onion powder
- 1/2 -1 teaspoons cayenne pepper
- 1 teaspoon white or black pepper
- 2 teaspoons salt adjust to taste
- 1 1/2 cup buttermilk
- 4 6-ounce catfish fillets (cut in small chunks)
- Spicy Tartar Sauce
- 1 cup mayonnaise
- 1 tablespoon finely diced onion
- 1/2-1 teaspoon mustard sauce
- 3 tablespoons hot pepper relish
- 1 tablespoon granulated garlic
- Dash hot sauce
- Salt and pepper to taste
- Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
- In a large bowl mix together, cornmeal,garlic , onion powder, cayenne, salt and pepper.
- If fish fillet too large cut into bite-sized pieces.
- Dip each strip in buttermilk and lightly deep into the remaining corn meal.
- Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
- Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.. Repeat with the remaining fillets and season the fish with lemon juice. Serve with spicy tartar sauce
- Spicy Tartar Sauce
- In a serving bowl combine mayonnaise, garlic, hot pepper relish, onions, mustards,dash hot sauce ,salt and pepper .Cover with plastic wrap and let the flavors mellow in the refrigerator for at least 1 hour before serving.
- For the best possible results, start by making sure that your fish is absolutely fresh. A fresh fish should smell like clean water. Do not buy fish that has fishy odor. Cooking won't improve it. Speaking from experience here.
- IF it’s your first time frying fish you might want to cut the fish in smaller pieces or chunks. Strips. Whole fish fillet or large chunks can be somewhat daunting.
- Overcrowding your cast iron or deep- fryer will lower the oil's temperature, which can result in soggy fish. So stick with a few pieces at a time.
- For Crispiest result, I most often use cast iron skillet or Dutch oven. They retain heat more.
- Before frying the temperature should be around 375 degrees it ensures that the batter reacts and creates a barrier between the oil and the food. If your oil's temperature it too low, the food will soak up oil.
- Once you remove the fish out of the fryer, place them on a metal cooling rack above a sheet pan. It prevents it from getting soggy.
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