Southern-Style Deep-Fried Catfish

Ingredients

• 1½ to 2 pounds catfish fillets, patted dry
• 2 inches vegetable oil such as peanut or canola
• 1 cup fine cornmeal
• (1 tablespoon chili powder)
• 1 teaspoon salt
• ½ teaspoon black pepper
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  • 1 ⅔ cups fine (265g) or medium-grind cornmeal (250g)
  • ⅓ cup (40g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ⅛ teaspoon cayenne pepper
  • 2 large eggs
  • 1 cup (245g) buttermilk
  • ½ cup grated onion
  • 2 inches vegetable oil or shortening

  Sub-recipe steps

  1. Whisk together thoroughly in a large bowl: 1 ⅔ cups fine (265g) or medium-grind cornmeal (250g); ⅓ cup (40g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon sugar; 1 teaspoon black pepper; ¾ teaspoon salt; ½ teaspoon baking soda; ⅛ teaspoon cayenne pepper
  2. Whisk together in medium bowl: 2 large eggs; 1 cup (245g) buttermilk; ½ cup grated onion
  3. Add to the cornmeal mixture and stir just until combined.
  4. Heat to 365°F in a deep-fryer, deep heavy pot, or Dutch oven: 2 inches vegetable oil or shortening
  5. Using a measuring tablespoon, gently drop the batter into the hot fat. Fry in batches, turning once, until golden brown, 1 ½ to 2 minutes. Transfer to a baking sheet lined with paper towels and place in the oven to keep warm. Serve warm.
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  • 1 cup mayonnaise, store-bought or homemade, above
  • 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles
  • 1 tablespoon chopped drained capers
  • 1 tablespoon finely chopped parsley
  • (1 tablespoon chopped green olives)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced shallot
  • Salt and black pepper to taste
  • (1 garlic clove, minced)
  • (Cayenne pepper or hot pepper sauce to taste)
  • (A little wine vinegar or lemon juice)

  Sub-recipe steps

  1. Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade, above; (1 Hard-Boiled Egg, finely chopped); 1 tablespoon drained sweet pickle relish or finely chopped sweet pickles; 1 tablespoon chopped drained capers; 1 tablespoon finely chopped parsley; (1 tablespoon chopped green olives); 1 teaspoon Dijon mustard; 1 teaspoon minced shallot; Salt and black pepper to taste; (1 garlic clove, minced); (Cayenne pepper or hot pepper sauce to taste)
  2. You may thin the sauce with: (A little wine vinegar or lemon juice)
• Lemon wedges