Ingredients
Method
- Add the buttermilk and catfish pieces to a large ziplock bag or closed container. Refrigerate and marinate for 1 to 2 hours.In a large shallow bowl, combine the flour, cornmeal, paprika, salt, black pepper, and cayenne pepper.Fill a large heavy pot with about 3 inches of vegetable oil and heat it to 350°F over medium-high heat.Remove the catfish from the buttermilk, letting any excess drip off.Dredge each piece thoroughly in the seasoned flour and cornmeal mixture.Working in small batches, fry the catfish pieces for 3 to 4 minutes per side or until golden brown and cooked through.Drain the fried catfish on a wire rack to maintain crispiness.Serve hot with tartar sauce, lemon wedges, and a splash of malt vinegar.
Notes
Marinating the catfish in buttermilk tenderizes the fish and adds subtle flavor.
Avoid overcrowding the frying pot; it will lower the oil temperature and result in soggy fish.
A wire rack is better than paper towels for draining because it prevents steam buildup and keeps the fish crispy.
For a spicier kick, add a pinch more cayenne pepper to the flour mixture.
Avoid overcrowding the frying pot; it will lower the oil temperature and result in soggy fish.
A wire rack is better than paper towels for draining because it prevents steam buildup and keeps the fish crispy.
For a spicier kick, add a pinch more cayenne pepper to the flour mixture.