Southern Fried Catfish - how to fry catfish

#friedcatfish #fishfry #howtobbqright

Mississippi Catfish Filets fried Southern Style with a thin, crispy fish breading.

WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- Malcom’s King Craw Cajun Seasoning https://bit.ly/KingCrawCajun
- 5” Red Handle Knife https://bit.ly/H2QKnife5
- Killer Hogs Hot Sauce http://bit.ly/KHHotSauce

Mississippi Fried Catfish Recipe

Ingredients:
- 8-10 catfish filets
- 1/4 cup Killer Hogs AP Seasoning http://bit.ly/TheAPRub
- 1/4 cup Malcom’s King Craw Cajun Seasoning https://bit.ly/KingCrawCajun
- 2 cups Cornmeal

Directions:
1. Split catfish filets in half lengthwise and pat dry with paper towel. Place filets on wire rack.
2. Season fillets lightly with AP and King Craw on both sides and air dry for 10-15 minutes.
3. Add cornmeal to a gallon size ziplock bag and season with 1/2 Tablespoon AP and 1/2 Tablespoon of King Craw. Shake to combine.
4. Add filets to the seasoned cornmeal and toss to coat. Shake off excess in the bag and place back on wire rack. Work in batches not to over crowd the bag. Let the filets air dry again for 10-15 minutes.
5. Prepare a deep fryer with peanut oil for frying at 350-375°F. Drop filets a few at a time in the hot oil and fry for 8-10 minutes or until frying slows and the filets float to the top. Don’t overcrowd the fryer of the fish can stick together.
6. Drain the filets and place on a baking sheet lined with butcher paper.
7. Serve hot with plenty of tartar sauce, lemon wedges, and hot sauce.

Tartar Sauce Recipe
- 2 cups Blue Plate Mayonnaise
- 1/2 cup sweet onion (finely minced)
- 1/2 cup dill relish (drained)
- Juice from 1/2 lemon
- 2 teaspoons Killer Hogs Hot Sauce
- 2 teaspoon sugar (optional)
- Pinch of salt & pepper to taste

Combine all ingredients in a bowl until incorporated, cover with plastic wrap and refrigerate for at least one hour before serving. Can be kept up to a week in the refrigerator.

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