Ingredients
- \1 1/2 cup s (225 g) cornmeal
- 1 tablespoon (5 g) granulated garlic
- 1 teaspoon (2.5 g) onion powder
- 1/2-1 teaspoon (1-2 g) cayenne pepper
- 1 teaspoon (2 g) white or black pepper
- 2 teaspoon s (14 g) saltadjust to taste
- \1 1/2 cup s (355ml) buttermilk
- 46-ounce catfish fillets
- 1 cup (230 g) mayonnaise
- 1 tablespoon (3 g) finely diced onion
- 1/2-1 teaspoon (3-5 g) prepared mustard
- 3 tablespoon s (45 g) hot pepper relish
- 1 tablespoon (5 g) granulated garlic
- Dash hot sauce
- Salt and pepper to taste
Instructions
- Preheat a deep fryer to 375℉ (190℃). Or fill a large saucepan with vegetable oil halfway and heat to 375℉ (190℃).
- Mix the cornmeal, granulated garlic, onion powder, cayenne, salt, and pepper in a large bowl.
- In another bowl, pour in the buttermilk.
- If fish fillets are too large, cut them into manageable pieces.
- Dip each catfish fillet in the buttermilk and let the excess drain slightly. Then, bread it lightly into the cornmeal mixture.
- Deep fry the fish in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, 3 4 minutes or more per side, depending on the size. These big chunks took about 6 minutes per side.
- Remove from the hot oil with a slotted spoon. Place them on a cookie rack to drain excess oil and ensure crispness. Repeat with the remaining fillets.
- Season the fish with lemon juice, and serve with spicy tartar sauce.
