Ingredients
- 3 tablespoons plus 3/4 teaspoon kosher salt, divided
- 3 tablespoons hot pepper sauce
- 6 5–7-ounce U.S.-farmed catfish fillets
- 1 1/2 cups white cornmeal
- 2 tablespoons all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3 cups (about) vegetable oil
Description
Brining This Catfish Before Dredging It In Seasoned Cornmeal Keeps It Super Moist.
Bon Appetit Magazine
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