Crunchy Fried Catfish
Makes 6 servings
Ingredients
- Vegetable oil, for frying
- 1 cup pale ale beer, room temperature
- ½ cup whole buttermilk
- 2 tablespoons hot sauce
- 6 (4- to 6-ounce) catfish fillets
- 1½ cups medium stone-ground yellow cornmeal
- ¾ cup all-purpose flour
- 1½ tablespoons Cajun seasoning
- 1½ teaspoons smoked paprika
- French fries, lemon wedges, and ketchup, to serve
Instructions
- In a large Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°.
- Meanwhile, in a medium bowl, combine beer, buttermilk, and hot sauce. Add fish, and let stand for 15 minutes.
- In a shallow bowl, combine cornmeal, flour, Cajun seasoning, and paprika.
- Remove fish from beer mixture, letting excess drain off. Dredge each fillet in cornmeal mixture, shaking off excess.
- Fry fish in batches until golden brown, about 4 minutes, turning occasionally. Remove from oil, and let drain on paper towels. Serve with french fries, lemon wedges, and ketchup.
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