Try this Spicy Southern Fried Catfish recipe, or contribute your own.
- Carbohydrate 40.7952596414926 g
- Cholesterol 0 mg
- Fat 1.02734010039091 g
- Fiber 2.27560378468265 g
- Protein 5.13540342920704 g
- Saturated Fat 0.151058084707037 g
- Serving Size 1 1 Serving (224g)
- Sodium 976.82447729514 mg
- Sugar 38.5196558568099 g
- Trans Fat 0.219555908325093 g
- Calories 194 calories
Step-by-step
- Make sure that the fish is nice and clean before anything else, then set to the side.
- In a large bowl add the self rising flour, cornmeal, and cajun seasoning. Mix well.
- In a separate bowl beat the two eggs, then add in the hot sauce, and mix.
- Next add the fish into the bowl with the hot sauce & egg mixture.
- Make sure that the fish is nicely coated with the wet mixture, then coat with the flour mixture.
- Once all of the fish is coated, let it set for about 5 minutes so that the cornmeal & flour mixture can stick well.
- Heat the oil between 350 - 375 F.
- Once the oil is nice and hot, carefully add the fish into the skillet or deep fryer, but do not overcrowd.
- Fry the fish until golden brown, then remove from the oil, and set on a paper towel lined plate or cookie sheet.
- Let sit until it's cool enough to eat.
- Serve & Enjoy.
Achieving a truly crisp crust on catfish nuggets requires maintaining oil between 350 and 375 degrees Fahrenheit throughout the entire batch. Dipping the fish into an egg and hot sauce wash hydrates the protein surface so the dry self-rising flour and yellow cornmeal blend adheres tightly. Allowing the breaded nuggets to rest for five minutes before frying prevents the coating from immediately sliding off into the hot oil. Capsaicin from the hot sauce binds to fat-soluble compounds in the cornmeal crust, concentrating the heat directly on the palate rather than washing it away.
Balancing the Heat with Acid and Starch
Acidity cuts through the dense fat load of deep-fried proteins. Serve this dish alongside a sharp, vinegar-based coleslaw or crisp dill pickles to reset the tongue between bites. Plain starches like warm potato salad or white bread absorb excess oil drippings and temper the aggressive spice of the Cajun seasoning.
Managing Temperature Drops
Overcrowding the skillet causes oil temperatures to plummet below 350 degrees Fahrenheit. Lowering the fish in small batches ensures the exterior blisters instantly into a rigid crust instead of absorbing grease and turning soggy.
