Copycat Cracker Barrel Fried Catfish

Name: Copycat Cracker Barrel Fried Catfish (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 1.5 lbs Wild-caught Catfish fillets; 1 qt Buttermilk; 1/4 cup Kosher salt; 2 tbsp Sugar; 1 tbsp Hot sauce; 1 tsp Black pepper; 1 cup Stone-ground cornmeal; 1/2 cup All-purpose flour; 1/4 cup Rice flour; 2 tbsp Cornstarch; 1 tbsp Paprika; 1 tsp Salt; 1/2 tsp Black pepper; 1/2 tsp Garlic powder; 1/4 tsp Onion powder; 1/4 tsp Cayenne pepper; 4 cups Refined Peanut oil

⏱1h 30m

👥4

🔥400 cal

Hard

🍽️Southern

This version utilizes high-quality ingredients and a double-fry technique for an exceptionally crispy and flavorful catfish. It also incorporates a buttermilk brine for enhanced tenderness.

1.5 lbs Wild-caught Catfish fillets

1 qt Buttermilk

1/4 cup Kosher salt

2 tbsp Sugar

1 tbsp Hot sauce

See all 17 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥400 cal

Hard

🍽️Southern

This version utilizes high-quality ingredients and a double-fry technique for an exceptionally crispy and flavorful catfish. It also incorporates a buttermilk brine for enhanced tenderness.

#fried #catfish #Southern #comfort food #crispy

Instructions

In a large bowl, combine all Brine ingredients and mix well until salt and sugar are dissolved.
Add Catfish fillets to the brine, ensuring they are fully submerged. Brine for at least 4 hours, or preferably overnight, in the refrigerator.
Remove Catfish fillets from the brine and pat completely dry with paper towels.
In a separate shallow dish, combine all Dredge ingredients and mix well.
Heat Refined Peanut oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat to 325°F (160°C).
Dredge each Catfish fillet in the cornmeal mixture, pressing to coat evenly. Shake off excess.
Carefully place dredged Catfish fillets into the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes, until lightly golden.
Remove Catfish fillets from the oil and place on a wire rack to drain.
Increase oil temperature to 375°F (190°C). Return Catfish fillets to the hot oil and fry for another 2-3 minutes, or until golden brown and crispy.
Remove Catfish fillets from the skillet and place on a wire rack lined with paper towels to drain excess oil.
Serve immediately.

Ingredients

1.5 lbs 680 g Wild-caught Catfish fillets
1 qt 950 mL Buttermilk
1/4 cup 60 mL Kosher salt
2 tbsp 30 mL Sugar
1 tbsp 15 mL Hot sauce
1 tsp 5 mL Black pepper
1 cup 120 g Stone-ground cornmeal
1/2 cup 60 g All-purpose flour
1/4 cup 30 g Rice flour
2 tbsp 30 mL Cornstarch
1 tbsp 15 mL Paprika
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1/2 tsp 2.5 mL Garlic powder
1/4 tsp 1.25 mL Onion powder
1/4 tsp 1.25 mL Cayenne pepper
4 cups 950 mL Refined Peanut oil

Equipment

Large bowl
Shallow dish
Large skillet or Dutch oven
Wire rack
Paper towels
Thermometer

Instructions

In a large bowl, combine all Brine ingredients and mix well until salt and sugar are dissolved.
Add Catfish fillets to the brine, ensuring they are fully submerged. Brine for at least 4 hours, or preferably overnight, in the refrigerator.
Remove Catfish fillets from the brine and pat completely dry with paper towels.
In a separate shallow dish, combine all Dredge ingredients and mix well.
Heat Refined Peanut oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat to 325°F (160°C).
Dredge each Catfish fillet in the cornmeal mixture, pressing to coat evenly. Shake off excess.
Carefully place dredged Catfish fillets into the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes, until lightly golden.
Remove Catfish fillets from the oil and place on a wire rack to drain.
Increase oil temperature to 375°F (190°C). Return Catfish fillets to the hot oil and fry for another 2-3 minutes, or until golden brown and crispy.
Remove Catfish fillets from the skillet and place on a wire rack lined with paper towels to drain excess oil.
Serve immediately.

Nutrition per serving

Calories 400

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Copycat Cracker Barrel Fried Catfish

Copycat Cracker Barrel Fried Catfish

Ratings & Reviews

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