When it comes to a catfish fry, keeping it simple never tasted so good, but you know we had to play a little bit. This Ranch Fried Catfish gets a Ranch dredging before frying, and served with a smoky side of Spicy Tartar Sauce.
Ranch Fried Catfish
Makes 4 to 6 servings
Ingredients
- Vegetable oil, for frying
- 2 pounds skinless catfish fillets, cut in half lengthwise
- Homemade Ranch Seasoning (recipe follows)
- 1 cup whole buttermilk
- 2 large eggs
- 2 cups panko (Japanese bread crumbs)
- 1 cup plain yellow cornmeal
- Spicy Tartar Sauce (recipe follows) and lemon wedges, to serve
Instructions
- In a large Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Pat fish dry. Sprinkle Homemade Ranch Seasoning on both sides of fish.
- In a large shallow dish, whisk together buttermilk and eggs. In a shallow bowl, whisk together bread crumbs and cornmeal. Dredge fish in buttermilk mixture, letting excess drip off. Dredge in bread crumb mixture, pressing to adhere.
- Fry in batches until golden brown and fish flakes with a fork, 2 to 3 minutes. Remove from oil and let drain on a rack. Serve with Spicy Tartar Sauce and lemon wedges.
Homemade Ranch Seasoning
Makes about 1½ cups
Ingredients
- 1 cup dried buttermilk
- 2 tablespoons dried dill weed
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons dried chives
- 1 teaspoon crushed red pepper
Instructions
- In a small bowl, whisk together all ingredients. Store in an airtight container for up to 1 month.
Spicy Tartar Sauce
Makes about 1 cup
Ingredients
- 1 tablespoon bacon drippings or oil
- ¼ cup finely chopped onion
- 1 tablespoon Champagne vinegar
- ⅔ cup mayonnaise
- 1 tablespoon coarse-ground Dijon mustard
- ¼ cup coarsely chopped dill pickle
- 1 tablespoon capers
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper
Instructions
- In a small saucepan, cook bacon drippings and onion over medium heat, stirring frequently, until caramel in color and tender, 6 to 8 minutes. Remove from heat and stir in vinegar. Spoon into a small bowl. Let cool for 20 minutes.
- Add mayonnaise, mustard, pickle, capers, paprika, and red pepper to onion mixture, stirring until combined. Refrigerate until ready to serve.
