Creado con IA
Beaumont Spicy Fried Catfish with Decadent Dipping Sauce
45 min 872 kcal por ración Media
Ingredientes
4 Raciones
- catfish fillets800 g
- buttermilk1 cup
- cornmeal1 cup
- all-purpose flour0,5 cup
- cayenne pepper2 tsp
- smoked paprika2 tsp
- garlic powder1 tsp
- salt1 tsp
- black pepper0,5 tsp
- canola oil0,5 cup
- mayonnaise0,5 cup
- sriracha2 tbsp
- Dijon mustard1 tbsp
- honey1 tbsp
- lemon juice1 tbsp
- chopped fresh dill1 tbsp
Preparación
- 1
Pat the catfish fillets dry with paper towels and set aside.
- 2
In a large bowl, pour the buttermilk over the catfish fillets, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to marinate.
- 3
In a shallow dish, combine the cornmeal, all-purpose flour, cayenne pepper, smoked paprika, garlic powder, salt, and black pepper. Mix well.
- 4
Remove the catfish fillets from the buttermilk, allowing any excess to drip off. Dredge each fillet in the cornmeal mixture, pressing gently to ensure an even coating. Set aside on a plate.
- 5
In a large skillet, heat the canola oil over medium-high heat until shimmering (about 180°C/350°F).
- 6
Carefully add the coated catfish fillets to the hot oil, working in batches if necessary. Fry for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 7
While the catfish is frying, prepare the decadent dipping sauce: In a small bowl, whisk together the mayonnaise, sriracha, Dijon mustard, honey, lemon juice, and chopped fresh dill until smooth and well combined.
- 8
