Fried Catfish with Cracked-Rice Crust Recipe
Fry your catfish Louisiana-style with this simple and scrumptious recipe.
Mark Twain once said, “The catfish is plenty good fish for anyone.” For native Louisianans, no truer words have ever been spoken!
In rivers or lakes, catfish can be caught year-round throughout the state of Louisiana. Referred to as “cats” by local fishing fanatics, these freshwater fish range in sizes from less than a pound to 100-plus and make the perfect centerpiece for a weekend fish fry — another favorite pastime for Pelican State natives.
Frying catfish is as simple as catching them! You can either clean your own catch or purchase filets at your local seafood shop. Then, as you see below, you’ll season your fish, coat them in batter — this recipe includes a batter made with ground rice for an extra crispy exterior that keeps the fish moist and tender on the inside — and deep fry them in a vegetable oil of your choice. We recommend serving your catfish alongside fresh veggies and a hushpuppy.
Ingredients for Fried Catfish:
- Vegetable oil, for frying
- 1 cup cracked brown jasmine rice (see note)
- 1 cup all-purpose flour
- 2 teaspoons salt
- ¾ teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1½ cups whole buttermilk
- 6 (6- to 8-ounce) catfish fillets
Method of Preparation:
- In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 360 degrees.
- In a blender, pulse rice until finely ground. In a shallow dish, combine rice, flour, salt, onion powder and cayenne. In another shallow dish, place buttermilk. Dip fish in buttermilk, letting excess drip off. Dredge each filet in rice mixture, pressing mixture to fish and shaking off excess.
- Carefully place fish into hot oil in batches. Cook about 3 minutes or until golden brown, turning occasionally. Remove with a slotted spoon; drain on paper towels. Serves 6.
This recipe is provided by Louisiana Cookin’ Magazine.
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