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Arnold's chef Kahlil Arnold brines catfish before dredging it in seasoned cornmeal to keep it super moist.
6 servings
Ingredients
3 tablespoons plus 3/4 teaspoon 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
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1st Keep
 Patrice_Sartor
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