Spicy Catfish ToTry

Inspired by the Black Iron Blog.

6 x 6-8oz. catfish fillets
peanut oil for frying
marinade for catfish – 1 cup buttermilk + Louisiana hot sauce to taste
marinate catfish for at least 2 hours prior to frying.

2 cups seasoned corn flour (masa harina, 1 TBsp cayenne, 1 tsp. paprika, salt&pepper to taste, and a pinch of garlic and onion powders)

In a large black iron skillet pour peanut oil to a depth that will cover fish by 1/2 inch. Preheat oil to 365°F.

Remove fish from marinade and dredge in seasoned corn flour, shaking off excess. Fry until fish pieces are golden brown. Do not overcook. Remove from skillet and drain on a cooling rack.

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