FREE: Catfish

The listing, Catfish has ended.

3 tablespoons plus 3/4 teaspoon kosher salt, divided
6 5–7-ounce U.S.-farmed catfish fillets
1 1/2 cups white cornmeal
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon black pepper
1 teaspoon garlic powder
3 cups vegetable oil

Whisk 3 Tbsp. salt and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.

Whisk cornmeal, flour, powder, galric, pepper and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°

Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10–12 minutes per batch. Transfer fish to paper towels to drain.

If you like it, toss me a credit or two.