Restaurant-Quality Fried Catfish

Step 1

Pat fillets with paper towel

Step 2

Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator

Step 3

Meanwhile, make tartar sauce; After the tartar sauce is made, coat and cook the fish

Step 4

In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended

Step 5

Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium;

Step 6

While oil is heating, take a fillet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the fillet; coat it all over, twice; repeat with remaining fillets

Step 7

Check your skillet; the oil needs to be around 312 - 350ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready

Step 8

Cooking in batches of two fillets, place them in the hot oil; DO NOT MOVE THE FILLETS until they've cooked for 2 ½ - 3 minutes on one side

Step 9

After 2 ½ -3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes

Step 10

Use a thermometer to measure internal temperature; it should be 145ºF

Step 11

Remove fillets from oil and place on a paper towel

Step 12

Repeat until all fillets are cooked and drained

Step 13

Plate fillets and serve with lemon and tartar sauce

Step 14

In a small bowl, combine all ingredients; refrigerate until ready to serve