Bagre Frito al Estilo Sureño

Name: Bagre Frito al Estilo Sureño
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cup suero de leche; 1 tsp salsa picante; 1 tsp sal; 0.5 tsp pimienta negra molida recién molida; 4 filetes de bagre aproximadamente 6–8 oz cada uno, secados con palmaditas; 1 cup harina de maíz amarilla molido fino o medio; 0.5 cup harina para todo uso; 1.5 tsp sal; 1 tsp polvo de ajo; 1 tsp polvo de cebolla; 1 tsp pimentón ahumado; 0.5 tsp pimienta de cayena; 0.5 tsp pimienta negra molida recién molida; 3 cup aceite vegetal; aceite de cacahuete; 1 limón cortado en gajos; 2 tbsp perejil fresco picado

Principal40 min4 porcionesFácil

Sobre esta receta

Un clásico bagre frito al estilo sureño con una cubierta de harina de maíz sazonada y dorada que es perfectamente crujiente por fuera y tierna y delicada por dentro. Remojado en suero de leche sazonado y cubierto con una mezcla bien especiada de harina de maíz y harina, este es el tipo de receta confiablemente deliciosa que nunca pasa de moda. Listo en menos de una hora y garantizado que agradará a toda la familia.

Instrucciones

1
In a shallow dish, whisk together the buttermilk, hot sauce, salt, and black pepper. Add the catfish fillets, turning to coat. Cover and refrigerate for at least 15 minutes and up to 1 hour. The longer the soak, the more flavorful and tender the fish will be.
2
In a separate shallow dish, whisk together the yellow cornmeal, all-purpose flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper until evenly combined. Set aside.
3
Pour the vegetable oil into a large cast iron skillet to a depth of about 1 inch. Heat over ^[medium-high heat] until the oil reaches ![350°F]. Use a meat thermometer to monitor the temperature — this is key to a crispy, non-greasy crust.
4
While the oil heats, remove the catfish fillets from the buttermilk soak one at a time, letting the excess drip off. Dredge each fillet firmly in the yellow cornmeal coating on both sides, pressing gently so the coating adheres well. Place coated fillets on a clean plate.
5
Working in batches of 2 fillets at a time (do not crowd the pan), carefully lower the coated catfish into the hot vegetable oil. Fry for 4–5 minutes per side, until deep golden brown and the fish reaches %[an internal temperature of 145°F]. Adjust the heat as needed to keep the oil between ![340–360°F].
6
Using tongs, transfer the fried catfish to a wire rack set over a baking sheet. Do not stack or place on paper towels directly — the rack allows air to circulate and keeps the crust crispy. Repeat with the remaining fillets, letting the oil return to temperature between batches.
7
Serve the fried catfish immediately while hot and crispy. Garnish with fresh parsley and lemon wedges for squeezing over the top. Pairs beautifully with coleslaw, hush puppies, or Southern-style green beans.

Bagre Frito al Estilo Sureño

Principal40 min4 porcionesFácil

Sobre esta receta

Instrucciones

1
In a shallow dish, whisk together the buttermilk, hot sauce, salt, and black pepper. Add the catfish fillets, turning to coat. Cover and refrigerate for at least 15 minutes and up to 1 hour. The longer the soak, the more flavorful and tender the fish will be.
2
In a separate shallow dish, whisk together the yellow cornmeal, all-purpose flour, salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper until evenly combined. Set aside.
3
Pour the vegetable oil into a large cast iron skillet to a depth of about 1 inch. Heat over ^[medium-high heat] until the oil reaches ![350°F]. Use a meat thermometer to monitor the temperature — this is key to a crispy, non-greasy crust.
4
While the oil heats, remove the catfish fillets from the buttermilk soak one at a time, letting the excess drip off. Dredge each fillet firmly in the yellow cornmeal coating on both sides, pressing gently so the coating adheres well. Place coated fillets on a clean plate.
5
Working in batches of 2 fillets at a time (do not crowd the pan), carefully lower the coated catfish into the hot vegetable oil. Fry for 4–5 minutes per side, until deep golden brown and the fish reaches %[an internal temperature of 145°F]. Adjust the heat as needed to keep the oil between ![340–360°F].
6
Using tongs, transfer the fried catfish to a wire rack set over a baking sheet. Do not stack or place on paper towels directly — the rack allows air to circulate and keeps the crust crispy. Repeat with the remaining fillets, letting the oil return to temperature between batches.
7
Serve the fried catfish immediately while hot and crispy. Garnish with fresh parsley and lemon wedges for squeezing over the top. Pairs beautifully with coleslaw, hush puppies, or Southern-style green beans.