Southern Fried Catfish -- Madness Kingdom

Method

Step 1

Pat the catfish fillets dry with paper towels. If any fillet is very thick, slice it in half lengthwise so it cooks evenly.

Step 2

In a shallow bowl, whisk the buttermilk and hot sauce together. Lay the fillets in it and turn to coat. Let them soak 10 minutes while you set up the rest; this tames any muddy flavor and helps the coating stick.

Step 3

In a second shallow bowl or a wide plate, mix the cornmeal, flour, salt, garlic powder, paprika, cayenne, and black pepper until evenly blended.

Step 4

Pour the oil into a large deep skillet or heavy pot so it is about 1.5 inches deep. Clip on a thermometer and heat over medium-high to 350 F. The oil is ready when a pinch of cornmeal sizzles briskly.

Step 5

Set a wire rack over a baking sheet near the stove for the finished fish.

Step 6

Lift one fillet from the buttermilk, let it drip for 2 seconds, then press it into the cornmeal mixture, coating both sides fully and pressing so the crust clings. Set it aside on a plate and repeat with the rest.

Step 7

Gently lower 2 fillets into the oil, laying them away from you. Do not crowd the pan or the temperature will crash and the crust will turn greasy.

Step 8

Fry for 3 to 4 minutes per side, turning once with a slotted spatula, until the crust is deep golden and crisp.

Step 9

The fish is done when it flakes easily with a fork and reads 145 F at the center. It should look opaque white inside, not translucent.

Step 10

Transfer to the wire rack and sprinkle lightly with salt while hot. Let the oil return to 350 F before the next batch.

Step 11

Serve hot with lemon wedges for squeezing. A squeeze of lemon brightens the whole plate.

Tips from the test kitchen

Cornmeal, not flour, is the key to that signature Southern crunch.
Use a wire rack instead of paper towels so the underside stays crisp.

Southern Fried Catfish