Arnold's chef Kahlil Arnold brines catfish before dredging it in seasoned cornmeal to keep it super moist.
Ingredients
3 tablespoons plus 3/4 teaspoons kosher salt, divided
3 tablespoons hot pepper sauce
6 5-7-ounce U.S.-farmed catfish fillets
1 1/2 cups white cornmeal
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cups (about) vegetable oil
Special equipment: A deep-fry thermometer
Directions
Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F.
Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.
