南方炸鲶鱼
主菜40 分钟4 份简单关于此食谱
经典南方风格炸鲶鱼，外层覆盖金黄色调味玉米粉面包屑，外酥里嫩，鱼肉鲜美易碎。用调味酪乳浸泡，裹上精心调配的玉米粉和面粉混合物，这是一道永不过时的可靠美味食谱。准备时间不到一小时，全家人都会喜欢。
步骤说明
- 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.
