Southern Fried Catfish

Name: Southern Fried Catfish (Elevated)
Total time: 1 h 30 min
Yield: 4
Cuisine: Southern
Ingredients: 1.5 lbs Catfish fillets-skin on; 4 cups Water; 1/4 cup Kosher salt; 2 tbsp Sugar; 1 tbsp Lemon zest; 1 cup Rice flour; 1/2 cup Cornstarch; 1/4 cup All-purpose flour; 1 tbsp Dried thyme; 1 tsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper; 1 tsp Baking powder; 1/2 tsp Salt; 1/4 tsp White pepper; 4 cups Refined coconut oil; 1 cup Mayonnaise; 2 tbsp Lemon juice-freshly squeezed; 1 tbsp Garlic-minced; 2 tbsp Parsley-chopped; 1 tbsp Chives-chopped; 1 cup Okra-sliced; 1/2 cup White vinegar; 1/4 cup Water; 1 tbsp Sugar; 1 tsp Salt; 1/2 tsp Red pepper flakes

⏱1h 30m

👥4

🔥450 cal

Hard

🍽️Southern

A sophisticated take on Southern fried catfish, featuring a refined aioli and a tangy pickled okra accompaniment.

1.5 lbs Catfish fillets-skin on

4 cups Water

1/4 cup Kosher salt

2 tbsp Sugar

1 tbsp Lemon zest

See all 28 ingredients ↓

(0 reviews)

⏱1h 30m

👥4

🔥450 cal

Hard

🍽️Southern

A sophisticated take on Southern fried catfish, featuring a refined aioli and a tangy pickled okra accompaniment.

#fried #catfish #Southern #aioli #pickled #gourmet

Instructions

Combine all Brine ingredients in a bowl and dissolve. Submerge catfish fillets in brine for 2 hours.
Prepare Pickled Okra: Combine all Pickled Okra ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Let cool completely.
Prepare Lemon-Herb Aioli: Combine all Lemon-Herb Aioli ingredients in a bowl and mix well. Refrigerate until ready to serve.
Remove catfish from brine and pat completely dry.
Combine all Dredge ingredients in a bowl.
Dredge catfish fillets thoroughly in the flour mixture.
Heat refined coconut oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C).
Carefully place dredged catfish fillets into the hot oil, skin-side down. Fry for 5-6 minutes per side, or until golden brown and crispy.
Remove catfish from skillet and place on a wire rack to drain excess oil.
Serve immediately with Lemon-Herb Aioli and Pickled Okra.

Ingredients

1.5 lbs 680 g Catfish fillets-skin on
4 cups 960 mL Water
1/4 cup 60 mL Kosher salt
2 tbsp 30 mL Sugar
1 tbsp 15 mL Lemon zest
1 cup 120 g Rice flour
1/2 cup 60 g Cornstarch
1/4 cup 30 g All-purpose flour
1 tbsp 15 mL Dried thyme
1 tsp 5 mL Smoked paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Baking powder
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL White pepper
4 cups 960 mL Refined coconut oil
1 cup 240 mL Mayonnaise
2 tbsp 30 mL Lemon juice-freshly squeezed
1 tbsp 15 mL Garlic-minced
2 tbsp 30 mL Parsley-chopped
1 tbsp 15 mL Chives-chopped
1 cup 120 g Okra-sliced
1/2 cup 120 mL White vinegar
1/4 cup 60 mL Water
1 tbsp 15 mL Sugar
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Red pepper flakes

Equipment

Large skillet
Bowls
Wire rack
Tongs
Thermometer
Saucepan

Instructions

Combine all Brine ingredients in a bowl and dissolve. Submerge catfish fillets in brine for 2 hours.
Prepare Pickled Okra: Combine all Pickled Okra ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Let cool completely.
Prepare Lemon-Herb Aioli: Combine all Lemon-Herb Aioli ingredients in a bowl and mix well. Refrigerate until ready to serve.
Remove catfish from brine and pat completely dry.
Combine all Dredge ingredients in a bowl.
Dredge catfish fillets thoroughly in the flour mixture.
Heat refined coconut oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C).
Carefully place dredged catfish fillets into the hot oil, skin-side down. Fry for 5-6 minutes per side, or until golden brown and crispy.
Remove catfish from skillet and place on a wire rack to drain excess oil.
Serve immediately with Lemon-Herb Aioli and Pickled Okra.

Nutrition per serving

Calories 450

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Southern Fried Catfish

Southern Fried Catfish

Ratings & Reviews

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