Buttermilk Brined Spicy Fried Catfish

HGC212

- 1 lb catfish fillets (I get mine fresh from @heb)

- **Brine:**

- 1 cup vinegar

- Juice of 1 lemon

- Water (enough to cover the fillets)

- **Seasoned Buttermilk Brine:**

- 1 cup buttermilk

- 1 tbsp baking powder

- 1 tsp ground mustard

- 1 tbsp red chili flakes

- ½ tbsp garlic powder

- 1 tbsp smoked paprika

- 1 tsp salt

- 1 tsp mixed herbs (or Italian seasoning)

- 1 tsp black pepper

- **Fish Fry Coating:**

- 1 cup cornmeal

- ½ cup all-purpose flour

- 1 tbsp salt

- 2 tsp black pepper

- 1 tbsp smoked paprika

- ½ tbsp cayenne pepper

- 1 tsp garlic powder

- 1 tbsp Italian seasoning

- Vegetable oil (for frying)

1. In a large bowl, prepare the brine by combining vinegar, lemon juice, and enough water to fully submerge the catfish fillets. Let the fillets soak in the brine for about 30 minutes, then drain and pat dry with paper towels.

2. In another bowl, mix together the ingredients for the seasoned buttermilk brine. Add the drained catfish fillets to the buttermilk mixture, ensuring they are fully coated. Set aside to marinate for at least 15 minutes.

3. In a separate bowl, combine all the ingredients for the fish fry coating.

4. Heat vegetable oil in a cast iron skillet or frying pan over medium-high heat.

5. Remove the catfish fillets from the buttermilk brine, allowing any excess liquid to drip off.

6. Coat each fillet generously in the fish fry mixture, pressing the coating gently to adhere.

7. Carefully place the coated catfish fillets into the hot oil, frying for 2 to 3 minutes on each side or until golden brown and cooked through.

8. Once cooked, transfer the fried catfish to a wire rack set over a baking sheet to drain excess oil and prevent sogginess.

9. Serve hot with your favorite sides and enjoy your crispy and flavorful buttermilk brined catfish fry!

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