A commenter left this yesterday on my Beer Battered Catfish post.
That sounds good but I can never get it as crunchy without burning it. Does anyone have any tips?
Some basic tips to follow:
Best to buy
Look for catfish that has a fresh river water smell and clear eyes, clean gills, and moist, shiny, tightly adhering scales.
Store it safely
Remove packaging, rinse fish under cold water, and pat dry with paper towels. Refrigerate covered with crushed ice and cling wrap for up to two days.
Catfish is an excellent source of selenium and vitamin B12 and a good source of potassium and niacin.
Oil plays a big roll in frying catfish. You can’t be using 2mth. old oil people! More tips:
- You need hot oil at 375′.
- Only 2 or 3 pieces at a time!! Do not overload, as this brings the temperature way down, leaving your catfish oily and NOT crisp.
- Pat your fish dry before dredging in cornmeal/flour mixture.
- Fish cooks quickly. Do not overcook.
- Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
- If using a deep fryer (which you should), high heat for 5 or 6 minutes (depending on thickness). The fish should float to the top of the oil.
- Preheat oven to 200′. After frying, Remove from the oil and place on paper towels to drain. After draining, place the fillets on another platter covered with paper towels; place in preheated oven to keep warm while frying the remaining fillets. The fillets will remain hot and crisp for as long as 35 minutes.
- Thinly sliced catfish easier to get crispy.
The fact is, people don’t get their oil hot enough and tend to always overcook! You can’t have crispy fish using old bad habits.