Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Rethink store-bought sauce: Spoon spicy, quick-pickled peppers and their kicky brine over fish to add flavor, color, and crunch.
Makes 4 servings
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1 1/2 cups all-purpose flour
2 1/4 teaspoons table salt
2 teaspoons freshly ground black pepper
4 large eggs
1 1/2 cups plain yellow cornmeal
4 (6-oz.) catfish fillets
Hands-on: 20 Minutes
Total: 20 Minutes
Combine flour and 1 tsp. each salt and pepper in a shallow dish. Whisk together eggs and 2 Tbsp. water in another dish. Combine cornmeal, 1 tsp. salt, and remaining 1 tsp. pepper in a third dish. Sprinkle catfish with remaining 1/4 tsp. salt. Dredge fillets, 1 at a time, in flour mixture, shaking off excess; dip in egg mixture, and dredge in cornmeal mixture, shaking off excess. Place on a wire rack in a jelly-roll pan. Pour oil to depth of 2 inches in a cast-iron Dutch oven. Heat over medium-high heat to 350°. Fry fillets, 2 at a time, in hot oil 6 minutes or until done. Drain on a wire rack over paper towels. Serve with Pickled Peppers.