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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Arnold's chef Kahlil Arnold brines catfish before dredging it in seasoned cornmeal to keep it super moist. Ingredients:
3 tablespoons plus 3/4 teaspoons kosher salt, divided |
3 tablespoons hot pepper sauce |
6 57-ounce u.s.-farmed catfish fillets |
1 1/2 cups white cornmeal |
2 tablespoons all-purpose flour |
2 1/2 teaspoons baking powder |
1 teaspoon freshly ground black pepper |
1 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
3 cups (about) vegetable oil |
Directions:
1. 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.
2. 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.
3. 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.
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