Directions:
- Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
- Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10 cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F.
- Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 1012 minutes per batch. Transfer fish to paper towels to drain.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2011.47 Kcal (8422 kJ) | ||
| Calories from fat | 1421.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 157.99g | 243% | |
|---|---|---|---|
| Cholesterol | 437.25mg | 146% | |
| Sodium | 1243.59mg | 52% | |
| Potassium | 2726.08mg | 58% | |
| Total Carbs | 27.29g | 9% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 2.44g | 10% | |
| Protein | 122.17g | 244% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 159mg | 16% | |
| Amount Per 100 g | |||
| Calories | 212.2 Kcal (888 kJ) | ||
| Calories from fat | 150 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.67g | 243% | |
|---|---|---|---|
| Cholesterol | 46.13mg | 146% | |
| Sodium | 131.19mg | 52% | |
| Potassium | 287.59mg | 58% | |
| Total Carbs | 2.88g | 9% | |
| Sugars | 0.04g | 2% | |
| Dietary Fiber | 0.26g | 10% | |
| Protein | 12.89g | 244% | |
| Vitamin C | 0.6mg | 9% | |
| Iron | 0.1mg | 7% | |
| Calcium | 16.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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