Deep Fried Catfish
Servings 4 This recipe is an adaption of the popular fried catfish served by our friend Wayne Cannon at Cannon’s Rib Express in Portland. Haba Tip: How do you know your oil is the perfect temperature for frying? Flick a little of the breading mixture into the oil—it should sizzle immediately.
- Combine the first 5 ingredients to make breading mixture in a shallow dish. Rinse catfish fillets and pat dry thoroughly. Dredge fillets to coat evenly with breading mixture.
- If you have a deep fryer: Heat oil to 350F. Submerge fillets and fry until they float to the top, then continue to fry about 5 more minutes.
If you do not have a deep fryer: Fill a heavy Dutch oven or cast iron pan with an inch of oil and heat on medium-high until it reaches 350F. Working in batches, fry fillets in the oil until they are golden brown (time depends on the thickness, about 3 to 6 min per side).
- Drain on paper towels and place cooked fillets in a pre-heated oven to stay crisp while frying the remaining fillets. Serve with Paul’s Haba Haba on the side for dipping. Enjoy!