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Sauce

Sauce recipe image
This dish transforms simple catfish fillets into a Southern-style classic with a golden, crispy exterior and tender interior. The coating uses a blend of all-purpose flour and cornmeal, leavened slightly with baking powder for extra crunch. While titled "Sauce," the recipe focuses on the frying technique and a spicy kick from black pepper and Tabasco. It&# 226;ÂÂs a comforting, home-style meal that pairs perfectly with coleslaw or rice. The key is maintaining the right oil temperature to ensure the breading adheres and fries evenly without absorbing too much grease. Perfect for weeknight dinners or casual gatherings, this recipe delivers bold flavors with minimal effort.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 594.4
Description
This dish transforms simple catfish fillets into a Southern-style classic with a golden, crispy exterior and tender interior. The coating uses a blend of all-purpose flour and cornmeal, leavened slightly with baking powder for extra crunch. While titled "Sauce," the recipe focuses on the frying technique and a spicy kick from black pepper and Tabasco. It&# 226;ÂÂs a comforting, home-style meal that pairs perfectly with coleslaw or rice. The key is maintaining the right oil temperature to ensure the breading adheres and fries evenly without absorbing too much grease. Perfect for weeknight dinners or casual gatherings, this recipe delivers bold flavors with minimal effort.
Ingredients
  • 6 Catfish fillets (good size)
  • 1 Cup AllâÂÂpurpose flour
  • 1 Cup Cornmeal
  • 2 Teaspoon Baking powder
  • 1/4 Teaspoon Black pepper
  • Few drops Tabasco or your favorite hot sauce (optional)
  • As needed Oil for frying
Directions
  1. 1
    Pat the catfish fillets dry with paper towels and season lightly with black pepper.
  2. 2
    In a shallow dish, whisk together the all-purpose flour, cornmeal, baking powder, and remaining black pepper.
  3. 3
    Dredge each fillet in the flour mixture, pressing firmly to ensure an even, thick coating. Shake off any excess.
  4. 4
    Heat oil in a large skillet over medium-high heat until shimmering but not smoking.
  5. 5
    Carefully place the coated fillets into the hot oil, working in batches to avoid crowding.
  6. 6
    Fry for 3-4 minutes per side, or until golden brown and crispy.
  7. 7
    Remove fish to a wire rack or paper towel-lined plate to drain.
  8. 8
    Drizzle with Tabasco sauce immediately before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 594.4kcal
% Daily Value *
Total Fat 8.1g13%
Saturated Fat 2.0g10%
Cholesterol 124.5mg42%
Sodium 468.8mg20%
Total Carbohydrate 91.3g31%
Dietary Fiber 6.0g24%
Sugars 1.6g
Protein 36.4g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer to restore crispiness; microwaving will make the coating soggy.

Substitutions: You can substitute the catfish with other white fish like tilapia or cod, though the texture will be softer. For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.

Tip: Ensure the oil is hot enough before adding the fish to prevent the breading from absorbing too much oil. If the oil is too cool, the coating will slide off or become greasy.

Keywords: catfish, cornmeal, crispy, fried, flour, tabasco, pepper, southern, fish, crust, pan-fry, spicy, dinner, comfort food, easy, quick, homestyle, fillets, breading, oil
Read it online: https://www.chefs-mate.com/recipe/sauce-196/