Deep fried catfish may be the best possible edible on the planet. This is one of those summer (or anytime) treats that really should never be passed up.
There are a couple of tricks to making this delicious dish happen properly, however.
First, always use the freshest possible fish. That is to say, cook it the same day you catch it if at all possible. Second best would be to freeze it quickly and then don’t store it for too long.
Okay now when you filet the catfish (which is exactly what you need to do here), make sure to trim away all of the fat near the skin. This is quite important because if you don’t the fish may end up tasting “fishy” which is generally a bad thing for most people. If you don’t know how to filet a fish, well, that is an article for another day and one which will take some doing as it will require some photos.
Now you should have several lean, boneless filets. You can cut them down to finger size pieces if you choose, or leave them large. The truth is it doesn’t matter.
Now, get yourself some buttermilk. No exceptions here. Toss in some red pepper, a touch of parsley (dried works okay), and a pinch of dill (use fresh or don’t use it at all). Mix the spices in the buttermilk. Put the fish in the buttermilk. You can let it sit for a while or you can fry it up right away - it won’t really matter, though I like to let mine soak in the flavor for 20 minutes or so in the fridge.
Now, get yourself some flour. Plain old white all-purpose flour will do just fine, but you can get fancy if you like. Take the fish out of the buttermilk and toss it in the flour until it is well coated. If you like extra crispy (which I do) then send it back to the buttermilk again and toss it in the flour again. Double breading it like this will give it an extra crunch that a lot of people really love.
Now toss it in some hot oil. 375 degrees, roughly. Make sure it is good and hot. If the oil is too cold the fish will get greasy and taste greasy and pretty much disgusting. So keep the oil hot. I use corn oil most often, but you can use just about any kind of oil you like. Cook until just almost golden brown. When you remove them from the oil they will continue to cook for a while, so don’t leave them in the oil until they reach the color you want because they will be darker when you go to serve them.
That’s all there is to it. Yummy and tasty. Fry up some french fries as long as you have the oil hot. Whip up some tartar sauce (or open a jar, I won’t tell), and there you have it. One of the best meals a fishing pole can buy.
admin cooking Catfish, cooking, deep frying