American Fried Catfish
Ingredients
- 600 gPangasius hypophthalmus (in wide strips)
- 200 mlFermented milk (as is)
- 150 gCorn flour (for dredging)
- 50 gWheat flour (for dredging)
- 2 tspSmoked paprika
- 1 pinchCayenne pepper
- 1 tspGray sea salt
- 1 tspBlack pepper ground
- 1,000 mlPeanut oil (for frying)
- 1 pcCitrus limon (L.) Burm. f. (cut into wedges)
Method
A golden-yellow cornmeal crust that cracks under the teeth, revealing white, moist, and steaming fish flesh. The scent of fried paprika and fresh lemon hits the nose right out of the pan.
- 1
Thoroughly pat the fish fillets dry with paper towels. The surface must be perfectly dry for the breading to stick. Cut the fillets into wide, even-sized strips.
- 2
In a shallow dish, mix the cornmeal, wheat flour, smoked paprika, cayenne pepper, salt, and black pepper. The color should be a uniform orange.
- 3
Dip each piece of fish into the fermented milk, then plunge it into the cornmeal mixture. Press firmly so the crust is thick and rough.
- 4
Heat the peanut oil in a deep skillet. When a pinch of flour sizzles immediately, add the fish. Fry for 3 to 4 minutes per side until the crust is stiff and brown.
- 5
Place on a wire rack to maintain crispness. Squeeze fresh lemon over the boiling hot fish. The juice should be instantly absorbed by the crust.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, otherwise the oil temperature drops and the crust becomes greasy instead of crispy.
- Use a wire rack instead of paper towels to drain the fish to prevent steam from softening the bottom.
How long does this dish keep?
Consume immediately. Fried fish loses its crunch after 15 minutes.
