Fried Catfish

 

                This is the classic style of preparation, spiced up a bit, for Texas's favorite freshwater fish. In Texas, catfish almost always appears whole or in fillets averaging about ½ pound each. Cut your fillets into smaller pieces if you prefer.

Serves 4 to 6

• 2 pounds catfish fillets
• 2 cups buttermilk
• 2 to 3 teaspoons Tabasco or other hot pepper sauce
• 1 garlic clove, minced
• 1½ cups medium-grind cornmeal, preferably stone-ground
• ½ cup extra-fine-grind cornmeal, preferably stone-ground, or all-purpose flour
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon fresh-ground black pepper
• Cayenne to taste
• Peanut oil for pan frying
• Lemon wedges, Pink Tartar Sauce (click here for the recipe), for garnish

1. In a shallow nonreactive dish, soak the catfish fillets in the buttermilk, Tabasco, and garlic ; refrigerate the fillets for at least 1 hour and up to several hours.
2. Combine the cornmeals, paprika, salt, pepper, and Cayenne, and spread the mixture on a plate or in a shallow bowl.
3. Pour enough oil into a cast-iron skillet to reach halfway up your fillets ; heat the oil to 350F (180C)(Always start with fresh oil).
4. While the oil is heating, drain the fillets, and lay them in the cornmeal mixture one at a time, coating both sides well.
5. Gently place a few pieces of fish in the skillet, frying them in batches, if necessary ; fry the fillets a total of about 5 minutes per half-inch of thickness, turning them once.
6. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior.
7. Drain the fillets and transfer the fish to a warm plate ; serve immediately, with lemon wedges, and Pink Tartar Sauce.

BON APPÉTIT