Fried Catfish

A delectable seafood dish featuring crispy fried catfish, perfect for a savory and satisfying meal with optional zest from lemon wedges and tartar sauce.

INGREDIENTS:

Filets Catfish 2 pounds.
SEASONING Old Bay 2 tsp.
BUTTERMILK Half cup.
Garlic powder 1 teaspoon.
Onion powder 1 teaspoon.
Kosher salt 1 teaspoon.
Black pepper 1 teaspoon.
All-purpose flour 1 cup.
Yellow cornmeal ½ cup.
Large eggs 2.
Hot sauce 1 Tablespoon.
Lemon wedges and tartar sauce (optional).

DIRECTIONS:

Warm up a deep pot of vegetable oil to 350°F, ensuring it’s about 4 inches deep.
Gently pat the catfish fillets dry with a towel.
Combine Old Bay, garlic, onion powders, salt, and pepper in a small bowl and season the fish.
Mix flour, cornmeal, and leftover spices in a shallow dish.
In a separate dish, whisk eggs, buttermilk, and hot sauce thoroughly.
Coat fish with the flour mix, shaking off any extra.
Dip fish into the egg blend, allowing excess to drain.
Re-coat fish with the flour mix, shake off surplus, and place on a tray.
Carefully fry each fillet until golden, about 3-4 minutes, turning if needed.
Let excess oil soak onto a paper-lined plate; use a wire rack to maintain crispiness.
Repeat for all fillets and serve with lemon and tartar sauce, if desired.