Ingredients
- 1 pound catfish fillets (about 3 fillets), cut into 1-inch chunks
- 2 pound 1⁄2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cup peanut oil
- 1 pound catfish fillets (about 3 fillets), cut into 1-inch chunks
- 2 pound 1⁄2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cup peanut oil
- 1 large head romaine lettuce, sliced crosswise into 3⁄4-inchwide strips
- 2 tablespoon high-quality store-bought mayonnaise, such as hellmann’s or duke’s
- 2 tablespoon anchovy fillets, minced, or 1⁄2 teaspoon anchovy paste
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely grated
Preparation
Baking Directions:
Put the catfish pieces in a medium bowl, pour the buttermilk over them, and toss to coat.
Pour the flour, cornmeal, salt, and black pepper into a gallon-size locking food storage bag, and shake it around to combine.
Lift the catfish pieces from the buttermilk, place them in the bag, and turn the bag gently in your hands until the pieces are covered in the dredge.
Heat the oil in a large deep skillet until it reads 375° F on a deep-frying thermometer.
Using a wide slotted spoon or a skimmer, transfer a batch of the catfish pieces to the hot oil.
Fry the fish in batches, taking care not to crowd the skillet, turning the pieces once as they become golden-brown, about 2 minutes per side.
Transfer the fried catfish to a plate lined with a paper towel.
Put the lettuce in a large salad bowl.
In a small bowl, whisk the buttermilk, mayonnaise, anchovies, lemon juice, garlic, and salt together.
Pour the dressing over the greens and toss with tongs to coat evenly.
Divide the salad among 4 luncheon plates or salad bowls, and then scatter the catfish croutons on top of the greens.
Serve immediately.
Tips:
Note: If you happen not to be a catfish fancier, any firm, sweet white-fleshed fish that holds up to frying — whiting, tilapia, and cod are others — works perfectly in this recipe.
Garnish it rich: Using a chef ’s knife or a cheese slicer, shave a salty, firm Italian cheese like Parmigiano-Reggiano or Pecorino Romano into pieces as large and as paper-thin as you can make them, and arrange them over the salad.
(Pecorino Romano is not as fruity or mellow-tasting as Parmigiano-Reggiano, but it costs a whole lot less!)
