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.
- 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
8 Hours, 20 Minutes
- 1. Whisk together buttermilk and hot sauce.
- 2. 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.
- 3. Combine cornmeal and next 6 ingredients in a shallow dish.
- 4. 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.
- 5. Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°.
- 6. 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.