Brushed with a spicy sauce, this Nashville Hot Catfish has a kick.
Nashville Hot Catfish
Yields: 6 servings
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
Instructions
- 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.