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Friday, January 4, 2013

Spicy Fried Catfish

Fried catfish is something I've found myself craving lately.  A well seasoned, crispy crust and the flaky sweet meat are perfect with a nice tartar sauce...or hot sauce!  I tend to like everything a bit on the spicy side so I marinated these fillets for a few hours to allow the heat to really sink in!  Serve these with my Green Beans and Baby Red Potatoes or your favorite side dish.


1.5 cups buttermilk
Franks Red Hot Sauce
2 cups flour, separated
1 cup yellow cornmeal
2 tsp seasoned salt
1 tsp cayenne pepper
1/2 tsp thyme leaves
1/2 tsp black pepper
2 eggs, beaten
2 catfish fillets, split in half
Canola Oil


In a large bowl combine the buttermilk and Franks Red Hot Sauce.  The amount of hot sauce you add depends on how spicy you would like your fish.  Whisk the buttermilk and hot sauce until well combined.  Add the four catfish pieces making sure they are completely covered.  Refrigerate for 3-4 hours.

Add 1 cup of flour to a pie pan, or other relatively flat dish.  In a second bowl add the two eggs.  In the third bowl combine the last cup of flour, cornmeal, and all spices whisking until well combined.

Remove the fish from the refrigerator and place on a plate.  Allow it to rest for at least 10 minutes before starting the breading process.  Meanwhile heat a large pot over medium-high heat.  Now we can begin breading the catfish fillets   First, dredge the filet through the plain flour mix, coating well.  Next dip the filet into the beaten egg coating on all sides.  Let any extra egg drip off the filet before coating it in the cornmeal and flour mixture.  Repeat this process with all of your fish fillets until complete.

When your oil is hot, drop the fillets into the pot.  The fish should cook approximately 10 minutes per inch of thickness.  I tend to cook my fish longer to achieve a crispier texture.  Remove from the oil once finished and allow to cool slightly before serving.

If you are cooking the fish in batches, you can keep your already cooked fish warm and crisp by placing them on a wire rack in an over heated to 250 degrees.  DO NOT COVER the fish or it will not stay crispy! 

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