PAT Catfish is the best fish to fry. Fillets are plump, and the flesh is fatty enough to keep it moist throughout the frying. The buttermilk batter produces a flaky crust, and the pinch of cayenne pepper gives it a hint of spice: a reminder for the newlyweds-to-be of just how important it is to keep a little spice in your years of marriage.
Ingredients
Instructions
Preheat the oil in a deep-fryer or a large Dutch oven to 375 degrees F. If using a Dutch oven, add enough oil to be 4 or 5 inches deep. (For tips on deep-frying, see page 19.)
Mix together the buttermilk and hot sauce on a rimmed plate. Combine the cornmeal, flour, seasoned salt, paprika, cayenne, and black pepper on another rimmed plate.
Dredge the catfish through the buttermilk mixture, then through the cornmeal mixture, making sure it’s completely covered; then slip, in batches, into the deep-fryer. Fry each fillet for 4 to 5 minutes, until golden brown and crisp, then remove to a paper-towel-lined sheet tray.
If the fishmonger hasn’t already, it’s important to cut out the brown vein of fat running through the fillet—if you don’t, that’s what can give catfish a muddy taste.
Heat the oven to 475 degrees F. Spray a sheet tray with nonstick spray. Dredge the catfish as above, lay the battered fish on the prepared pans, and bake for 8 minutes. Carefully flip the fillets, and continue baking until the catfish is golden brown and crisp, another 8 minutes.
