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Crispy Buttermilk-Fried Catfish
Ingredients
  • 2 cups buttermilk
  • 1½ tsp. smoked paprika
  • ¼ tsp. cayenne pepper
  • 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided, plus more
  • 2 tsp. garlic powder, divided
  • Freshly ground pepper
  • 4 4 to 6-oz. catfish fillets, patted dry
  • ¾ cup finely chopped pickles
  • ½ cup mayonnaise
  • 2 Tbsp. whole grain mustard
  • 1 Tbsp. finely chopped chives
  • 1 Tbsp. fresh lemon juice
  • ½ cup medium-grind cornmeal
  • ⅓ cup all-purpose flour
  • Vegetable oil (for frying; 3 to 4 cups)
  • Ketchup (for serving)
  • subheading: SPECIAL EQUIPMENT:
  • A deep-fry thermometer
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