Crispy Cornmeal Fried Catfish Strips

By Sprig Originals ✓ · cooked up in Sprig

Catfish fillets cut into finger-sized strips, soaked in hot-sauce buttermilk, then rolled in seasoned cornmeal and deep-fried at 350°F until the crust shatters. Fifteen minutes of prep, four minutes a batch, and a squeeze of lemon at the table — the easiest fish fry you'll ever run at home.

Ingredients

• 1.5 lb catfish fillets
• 1 cup buttermilk
• 2 tbsp Louisiana-style hot sauce

• 1.5 cups fine yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper

• 6 cups peanut or vegetable oil, for frying
• 1 lemon, cut into wedges

Instructions

1. Pat the catfish dry and cut it lengthwise into strips about 1 inch wide and 4 inches long. Toss the strips in a bowl with the buttermilk and hot sauce until fully coated, then let them sit at room temperature for 20 minutes while you set up.
2. In a wide shallow dish, whisk together the cornmeal, flour, salt, black pepper, garlic powder, smoked paprika, and cayenne. Set a wire rack over a baking sheet next to the stove for draining.
3. Pour the oil into a heavy 5- to 6-quart Dutch oven — it should come no more than 2 inches up the side and leave at least 3 inches of clear space above, since the oil will bubble up hard when the fish goes in. Clip on a deep-fry thermometer and heat over medium-high to 350°F, about 10 minutes. Keep a lid within reach, keep kids and pets out of the kitchen, and never leave hot oil unattended or move the pot while it is hot.
4. Lift a few strips from the buttermilk, letting the excess drip off, and press them firmly into the cornmeal mixture, turning to coat every side. Shake off the loose crumbs and set the coated strips on a plate. Coat only one batch at a time so the crust stays dry and crisp.
5. Lower 5 or 6 strips into the 350°F oil one at a time, easing them away from you to avoid splashing. Fry 3 to 4 minutes, turning once at the halfway mark, until the crust is deep golden and the fish flakes when pressed (internal temperature 145°F). Do not crowd the pot — the oil should stay between 340°F and 360°F.
6. Lift the strips out with a spider or slotted spoon onto the wire rack and sprinkle immediately with a pinch of salt. Let the oil climb back to 350°F, about 2 minutes, before coating and frying the next batch. Repeat until all the fish is fried.
7. Serve hot off the rack with lemon wedges. Turn off the heat and let the oil cool completely in the pot, at least 2 hours, before straining it into a jar or discarding it.

Chef's tips

Nutrition (per serving, estimated)

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