Fried Catfish

Ingredients

• 4 catfish fillets, patted thoroughly dry with paper towels
• For the seasoned cornmeal
• 240 g yellow cornmeal
• 1½ tsp fine salt
• 1 tsp black pepper, freshly ground
• 1 tsp cayenne
• 1 tsp garlic powder
• 1 tsp paprika
• For frying
• 1 litre neutral frying oil, sufficient depth for the fillets to fry freely
• To serve
• 1 lemon, cut into wedges
• 100 ml tartar sauce
• 50 ml hot sauce, Texas Pete or Crystal, as named by the source

Method

1. 1
   Combine the cornmeal, salt, black pepper, cayenne, garlic powder, and paprika in a wide, shallow dish. Mix until the seasoning is visibly distributed throughout the meal.
2. 2
   Pat each fillet completely dry with paper towels. No surface moisture should remain. Press each fillet firmly into the seasoned cornmeal, turning once, so that a thin, even coat adheres on all sides. Shake off any excess. This is where the dish lives or dies: moisture on the fish prevents adhesion and the coat will be sodden rather than crackly; too thick a layer will be bready rather than thin and crisp.
3. 3
   Heat the oil in a deep, heavy pot to 175°C. Verify the temperature with a thermometer before the first fillet enters. The oil must be at full heat; a drop of water flicked into the surface should sputter sharply.
4. 4
   Lower the fillets into the oil one at a time without overcrowding. Fry at 175°C for 4 to 6 minutes. Do not crowd the pot; the temperature must be maintained throughout the cook. The fish is ready when it floats to the surface and the crust is deeply golden-brown.
5. 5
   Lift the fillets from the oil and set on a wire rack — not paper towels — to drain. The crust should be audibly crispy when the fish is moved. The flesh inside, when broken, should be white, moist, and flaky throughout, not chalky or dry.
6. 6
   Serve immediately with lemon wedges, tartar sauce, and hot sauce. The traditional plate includes hush puppies (AM5-09) and coleslaw. White bread is set on the table.