Hot Catfish and Southern Potato Salad
20
Minutes Prep Time
15
Minutes Cook Time
4
Servings
INGREDIENTS
2 lbs. catfish fillets
1 tablespoon freshly ground black pepper
2 tablespoons plus 4 tsp. kosher salt
4 large eggs
2 cups buttermilk
2 tablespoons vinegar-based hot sauce
2 cups all-purpose flour
2 quarts canola oil
3 tablespoons cayenne pepper
1 tablespoon dark brown sugar
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon paprika
4 slices white bread
Sliced dill pickles
INSTRUCTIONS
Season catfish with black pepper and 2 tablespoons salt. Lay on a baking sheet and cover. Refrigerate 3 hours.
Whisk eggs, buttermilk and hot sauce in a large bowl.
Whisk flour and remaining 4 teaspoons salt in another large bowl.
Fit a Dutch oven with fry thermometer. Pour in oil to measure 2-inches. Heat over
medium-high heat until thermometer registers 365°F.
Pat catfish dry. Working 1 piece at a time, dredge in flour mixture, shaking off excess, then dip in buttermilk mixture, letting excess drip back into bowl. Dredge again in flour mixture and place on a baking sheet.
NOTES
All recipes are courtesy of Publix Aprons Cooking School.
Hosts - Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.
Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of head coach Gus Bradley.
Holly Scelfo is the wife of Frank Scelfo, Senior Offensive Assistant for the Jaguars.
