How to Deep Fry Catfish in Corn Meal

Catfish can be prepared with the skin on if desired.

Catfish is synonymous with the American south, and its classic preparation -- breaded with cornmeal and deep-fried -- has become a staple of southern homes and seafood restaurants nationwide. For convenience, home cooks commonly use a deep fryer when preparing catfish, although using a large stockpot achieves identical results. Marinating the catfish in buttermilk for one hour prior to cooking relieves the "muddied" flavor common to this freshwater fish.

Things You'll Need

• Peanut oil
• Deep-fry thermometer
• Paper towels
• Filet knife
• Buttermilk
• 1 cup yellow cornmeal
• 2 tbsp. kosher salt
• 1 tsp. freshly-ground black pepper
• 1 tsp. cayenne pepper
• Mixing bowl
• Whisk
• Sheet pan
• 2 pie tins
• Tongs or deep-fryer skimmer
• Large plate or platter

Instructions

1. Add peanut oil until it reaches the deep fryer's fill line and preheat to 375 degrees Fahrenheit. Alternatively, add enough oil to cover the catfish to a eight-quart stock pot, attach a deep-fry thermometer to its lip and preheat until it reads 375 degrees Fahrenheit. Always use a large pot when deep-frying to prevent splatter.

2. Rinse the catfish under cool running water. Catfish releases a naturally-occurring liquid byproduct while packaged, which, although innocuous, releases an unpleasant odor. If using frozen catfish, defrost in the refrigerator on a plate lined with paper towels before rinsing. When beginning with whole catfish, remove the skin and cut into 1/4-inch fillets prior to rinsing, if desired. Dry the catfish thoroughly with paper towels.

3. Soak the catfish in buttermilk for one hour prior to cooking. Buttermilk helps remove the "muddied" flavor common to catfish, and facilitates the breading process. Remove the catfish from the buttermilk and dry thoroughly with paper towels.

4. Add 1 cup yellow cornmeal, 2 tbsp. kosher salt, 1 tsp. freshly-ground black pepper and 1 tsp. cayenne pepper to a mixing bowl and mix thoroughly with a whisk. Add the breading mixture to a sheet pan or large pie tin for dredging.

5. Add 1 cup cold whole milk to a pie tin or large bowl. Coat each catfish filet in milk and dredge in the cornmeal mixture. Place dredged filets on a sheet pan to dry for approximately 10 minutes.

6. Carefully place the filets in the oil one at a time. Do not overcrowd the fryer or stock pot. Fry on each side until the filets achieve a light golden-brown color, or approximately five to six minutes on each side. Remove the filets using a pair of tongs or a deep-fryer skimmer. Deep-fried items continue to cook and brown after removal from the oil via a process referred to as carryover cooking. If removed just as they begin to brown, catfish will reach the ideal golden-brown color after being pulled from the oil. Place the filets on a large plate or platter lined with paper towels to remove excess oil.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
• What's Cooking America: Catfish History -- Catfish Recipes