Catfish is not limited to one season, but I’ve discovered that we can savor summer forever with this recipe. Crispy yet melt-in-your-mouth smooth, a batch of this batter will wow any style of spread. I add a bit of jalapeño for a kick, but the subtle yet delicious taste of U.S. Farm-Raised Catfish brings it all together beautifully.
Makes 16 Fritters
1 U.S. Farm-Raised Catfish fillet
Salt and pepper
Neutral oil for frying
1 egg
1/3 cup whole milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup flour
1 teaspoon baking powder
Kernels of 3 ears corn
1/4 cup chopped scallions, plus extra to garnish
1 teaspoon minced jalapeño, plus extra slices to garnish
Preheat oven to 375 degrees. Season catfish fillet with salt and pepper. Bake on a parchment paper-lined baking sheet until cooked through, about 15 minutes. Flake the fillet with a fork.
In a large bowl, mix the eggs, milk, salt, garlic powder, black pepper and cayenne. Whisk in the flour and baking powder until just combined. Stir in the corn, scallions and catfish.
Heat a skillet over medium and add enough oil to generously coat the bottom of the skillet. Once the oil is shimmering hot, add a heaping tablespoon of the batter to the skillet. Use a spatula to flatten it into a round patty. Repeat to fry 3 to 4 fritters at once. Fry on each side until golden, about 2 minutes, then cook for an additional 2 minutes. Add more oil as needed. Remove from the skillet and transfer to a paper towel-lined baking sheet. Repeat until all fritters are fried. Serve warm with jalapeño and scallion garnish.
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