Classic Fried Catfish - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
For an extra-crispy crust, use stone-ground yellow cornmeal, if available. Serve with lemon slices and your favorite tartar sauce. The secret to this recipe is maintaining an oil temperature of 360 ° to ensure a crispy, golden crust.
Ingredients
- 1 1/2 cups buttermilk
- 1/4 teaspoon hot sauce
- 6 (4- to 6-oz.) catfish fillets
- 1/3 cup plain yellow cornmeal
- 1/3 cup masa harina (corn flour)*
- 1/3 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground red pepper
- 1/4 teaspoon garlic powder
- Peanut oil
Instructions
- Whisk together buttermilk and hot sauce.
- Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
- Combine cornmeal and next 6 ingredients in a shallow dish.
- Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.
- Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360 °.
- Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225 ° oven until ready to serve.
- *All-purpose flour or plain yellow cornmeal may be substituted.
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