Nashville Style Hot Catfish Food

NASHVILLE HOT CATFISH

Nashville Hot Catfish image

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 cups whole buttermilk
2 tablespoons dill pickle juice
2 large eggs, lightly beaten
1 tablespoon plus 2½ teaspoons kosher salt, divided
1½ teaspoons ground black pepper, divided
6 (6- to 8-ounce) catfish fillets
Canola oil, for frying
2 cups all-purpose flour
1 tablespoon ground red pepper
1 tablespoon firmly packed light brown sugar
1 teaspoon crushed red pepper
½ teaspoon dried dill
½ teaspoon garlic powder
Garnish: pickled jalapeño slices

Steps:

In a large bowl, whisk together buttermilk, pickle juice, eggs, 2 teaspoons salt, and ½ teaspoon black pepper. Add catfish, turning to coat. Cover and refrigerate for at least 30 minutes.
In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
In a large shallow dish, whisk together flour, 1 tablespoon salt, and remaining 1 teaspoon black pepper. Remove catfish from buttermilk mixture. Dredge catfish in flour mixture, shaking off excess. Working in batches, fry catfish until golden brown, 4 to 5 minutes. Let drain on paper towels. Reserve 6 tablespoons frying oil.
In a small bowl, stir together reserved 6 tablespoons oil, ground red pepper, brown sugar, crushed red pepper, dill, garlic powder, and remaining ½ teaspoon salt. Using a brush, dab oil mixture onto one side of cooked catfish. Garnish with jalapeño, if desired.

NASHVILLE-STYLE HOT CATFISH

Nashville-Style Hot Catfish image

I didn't chill it 24 hours, no time for that. It was still amazing. Next time perhaps I'll be a better planner...but I doubt it.

Provided by Barenakedchef

Categories Healthy

Time P1DT25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup buttermilk
1 (5 ounce) bottle habanero sauce
3 lbs small catfish fillets
2 cups all-purpose flour
2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon onion powder
vegetable oil

Steps:

1. Whisk together buttermilk and hot sauce in a large bowl. Add catfish. Cover and chill 24 hours.
2. Combine flour and next 3 ingredients. Remove catfish from buttermilk mixture, discarding mixture. Dredge catfish in flour mixture, shaking off excess.
3. Pour oil to depth of 1 1/2 inches into a large, deep skillet; heat to 325°. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve with additional hot sauce, if desired.

Nutrition Facts : Calories 433.8, Fat 14.1, SaturatedFat 3.2, Cholesterol 125.4, Sodium 1649, Carbohydrate 33.6, Fiber 1.3, Sugar 1.4, Protein 39.7

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