Fried Catfish

Name: Fried Catfish
Yield: 4 servings
Ingredients: 1 3 tablespoons plus 3/4 teaspoons kosher salt, divided; 1 3 tablespoons hot pepper sauce; 1 6 5-7-ounce U.S.-farmed catfish fillets; 1 1 1/2 cups white cornmeal; 1 2 tablespoons all-purpose flour; 1 2 1/2 teaspoons baking powder; 1 1 teaspoon freshly ground black pepper; 1 1 teaspoon garlic powder; 1 1/2 teaspoon cayenne pepper; 1 3 cups (about) vegetable oil; 1 A deep-fry thermometer

From the kitchen of Carly

Brined catfish gets a crispy, spiced cornmeal crust that shatters under your fork. The hot pepper sauce seasons the fish inside and out, creating a savory depth that cheap fried catfish never touches. Golden, tender, and built for hot sauce.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons plus 3/4 teaspoons kosher salt, divided
13 tablespoons hot pepper sauce
16 5-7-ounce U.S.-farmed catfish fillets
11 1/2 cups white cornmeal
12 tablespoons all-purpose flour
12 1/2 teaspoons baking powder
11 teaspoon freshly ground black pepper
11 teaspoon garlic powder
11/2 teaspoon cayenne pepper
13 cups (about) vegetable oil
1A deep-fry thermometer

Instructions

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, 10-12 minutes per batch. Transfer fish to paper towels to drain.