American Fried Catfish

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 724
• Protein: 27 g
• Carbs: 48 g
• Fat: 48 g

Ingredients

• 600 g Pangasius hypophthalmus ( in wide strips )
• 200 ml Fermented milk ( as is )
• 150 g Corn flour ( for dredging )
• 50 g Wheat flour ( for dredging )
• 2 tsp Smoked paprika
• 1 pinch Cayenne pepper
• 1 tsp Gray sea salt
• 1 tsp Black pepper ground
• 1000 ml Peanut oil ( for frying )
• 1 piece Citrus limon (L.) Burm. f. ( cut into wedges )

Instructions

1. Preparing the fish

   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. Mixing the breading

   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. Double dredging

   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. Frying

   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. Resting and finishing

   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.

Chef's tips

• 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.

Storage

Consume immediately. Fried fish loses its crunch after 15 minutes.