Catfish is one of my favorite occupants on a dinner plate. Fresh catfish is mild and sweet and goes down mighty easy with a dollop of tartar sauce. I catch catfish from time to time, and if they are 14-inches or better, and less than 5 pounds, I’ll skin them and fry them for dinner. I’m leery of larger catfish. If there are any contaminants in a body of water, the larger catfish are more likely to be affected. Catfish is also readily available at most any supermarket offering seafood. These are farm-raised cats and while I prefer the flavor and texture of a wild-caught fish, deep fried catfish of any description is always a big hit with family and guests.
I had seen catfish chunks at the local grocery store, but in the past I have opted for the regular fillets. But last week I decided to try some of the chunks. First, I noticed the price difference. Catfish fillets were running $6.95 while the chunks, smaller pieces, were only $2.99 a pound. What did I have to lose? I bought a little over a pound and cooked them for dinner in my commercial grade fryer. They were incredible. Two of us ate every morsel and would have probably eaten more.
Because they are smaller pieces, catfish chunks cook quicker than whole filets and you don’t have to be as concerned about serving “medium rare” catfish. Because the flesh of a catfish is softer, it takes a little longer to cook when compared to the firmer flesh of say, a crappie or a perch. Sometimes I have failed to cook catfish filets quite done enough. That’s not a problem with the chunks.
There is really nothing to it. I prefer to deep fry the chunks in 375-degree oil. The breading and a little buttermilk make the difference. I first dunk the chunks in a bowl of buttermilk, then roll them in seasoned cornmeal. I like a brand called McEwen & Sons. But you can make your own. Use 1 c. stone ground cornmeal, 1 c. flour, and season with a little salt, garlic powder, cayenne pepper and black pepper. When the fryer reaches 375, and not before, put in 4 or 5 chunks. They fry quickly. For a quick tartar sauce, I use one cup mayonnaise, one half cup dill pickle relish, one quarter cup minced onion and a tablespoon of parsley.
Try these chunks the next time you’re in the mood for seafood. It’s an inexpensive dish, it’s healthy and very, very tasty.
For 4 servings
3 Pounds Catfish Chunks
1 Pint buttermilk
Vegetable oil to fill a deep fryer
Seasoned cornmeal
Tartar Sauce (see above)
Dip the chunks in buttermilk, coat thoroughly with cornmeal and
Deep-fry till they are brown and crispy, about three minutes per batch. Enjoy!
