• peanut oil
• 1 C finely ground yellow cornmeal
• 1 T sweet smoked paprika
• 1 T garlic powder
• 1 tsp Kosher salt
• 1 C buttermilk
• 4 catfish filets, halved lengthwise, then cut in half crosswise on a diagonal
1 Pour peanut oil into a stock pot to a depth of about 2" and heat over medium-high heat.
2 Combine the cornmeal, paprika, garlic powder, and salt in a shallow dish and set aside.
3 Pour the buttermilk into a shallow dish and set aside.
4 When the oil is ready (when a drop of water dropped onto the surface sizzles it's ready; if it pops and spews oil reduce the heat), dip the catfish filets into the buttermilk, then into the cornmeal mixture, tossing to coat well.
5 Using tongs, places the filets into the oil, without touching each other. Fry for about 6–8 minutes depending on the thickness of the filets. When the filets have browned and float, remove to a paper towel lined plate and loosely cover with foil. Repeat with any remaining pieces until all the catfish has been fried.
6 Serve with lemon slices and your preferred dipping sauce, such as this Green Chile Tartar Sauce.
NOTES For a spicy version of this, add a few drops of a habanero sauce (such as Yellowbird) into the buttermilk.
Heat Resistant Tongs
I love tongs. There, I've said it. I use them more than a spatula and more than a wooden spoon. Tongs and I, we are pretty tight. And while I am sometimes prone to minor kitchen injuries, I try not to go asking for them. Burns suck. Trying to awkwardly hold onto a pair of tongs with an oven mitt sucks. Heat resistant tongs are the cure. Give 'em a try.
KITCHEN GEAR TO LOVE...