Southern Style Fried Catfish

check it out folks today we doing fried fish and to be specific it's fried catfish let's get it okay folks so look I'm going to have you guys take a look down this way look there's not a whole lot to it right listen this is one of those things when I tell you about the secret and how we going to guarantee this is going to be fire right look now I want you to see I got everything divided right and don't forget the food recipe is on my website that's smoking and Grilling withth a.com wi tab.com boy that's a mouthful now everything on this side right here is going to be for my Tartar and over here is this the Basics that's what you see right this is how we this my cornmeal and we going to season this I told you we going to taste this too cuz we want to taste our seasoning now you only see a few things you know right here you got the buttermilk which is like the level up that's going to be our binder also and then we got these two ingredients right here I want you guys to pay attention to what I'm about to do all right so we got catfish right so what I'm going to do is I'm going to pour some buttermilk in here like this and I'm going to let this soak for about 15 20 minutes right now that didn't completely cover it so I'm going to go and just add a little a little bit more I could have cut these filets down which I'm probably going to end up doing too but this is causing me right now to waste a little bit of my uh my buttermilk right but we do that and then as always folks I've been getting away from chinga though but look I always keep some hot soapy water next to me you know what I mean so while I'm doing you know whatever and I got a break what I do is I wash my dishes that'll keep it from being a chore folks while we letting this soak right you can put it in the refrigerator you can leave it out listen my buttermilk was cold we only soaking it for like 15 20 minutes right so what you what you want to do is you want want a multi tag so I'm going to start with my my Mayo we might as well just go ahead and get our little tarted you know sauce together right just a nice little dipping sauce then I'll go with my garlic and onion set this over in here we going to put a little deal in here deal how many of y'all cooking with deal you know what I mean that might have been a lot right there that came off in there we're going to come with our relish and that's sweet relish folks y'all talk to me and tell me do you make any type of dark tarar sauce and then I want to know do you use deal right and then we got I'm going to go and cut my lemon but I'll add that after I get everything Incorporated right so and again what we doing is we just multitasking we marinating and I hadn't said anything yet obviously you see that I'm going to fry in this pan right here right I'm already starting to bring this up to Temp this is a lot of oil so it's going to take a minute so I just start you know like I say multi tasking now you guys can take a look at that right there you can just see it right I thought that was a lot of deal but you can see deal inside of here and I can tell you now after when I taste it I might want to add just a little bit more to it but definitely want to give it just like a little squeeze of lemon juice right you don't want to put a whole lot you just want it to be refreshing just going to give this just a pinch of salt that's all it needs you know what I mean and uh I go ahead and you know mix this up if you guys want to talk about about how do I know when my my you know my oil is up to Temp there so many ways I could take a little bit of the cornmeal drop it in there drop a little flour I could take the back of uh check this out I can take one of these wooden or bamboo you know uh cooking utensils put it in there once it bubbles we know that's right uh but for me I'm going to give you guys a number and I'm going to tell you 350 deges right so I like about 360 when we put it in here I'm going to show you what you need right now all right so if you come in look this is what you need hey I don't really talk about the thermometers that much but listen any meat thermometer works these happen to be my brand right here as you can see smoking and Grilling with AB hey they magnetic you ain't got to put them in the drawers and have your drawers all cuted up you know what I mean I'm going take this we going to come on back over here I'mma stick it inside here and I'm going find out where are we at telling me we got a long ways to go we want 350 plus I'm going to say 350 370 we good now let's come on back over here cuz we still got to get ready all right so now we going to talk about the cornmeal right listen this is where we want everything to just be great you know what I'm going to do it here like this instead of me putting it in here yeah I'll do it right here since I got it already lined out like this so I'mma add add it right now when it come to putting your pepper inside of this right here listen it's going to take a little bit of this I just like fresh ground then when it when it comes to the Salt look I give it two generous pinches the first one was bigger so I had to equal it out right we got that in there now I use my whisk and I'll whisk this around and you can look at it right when you looking at it you can see where like I don't know how much of it that you guys can see with the camera but I can tell you it need to have a little bit more just from over the years of just cooking I like to see my seasoning and my flour and then my cornmeal right this is what I put in there you know to make mine like over the top right listen it took me a minute to get these blend you know these Seas this seasoning and this blend perfected right again this is a low low sodium product but I put this in here now you guys can put your favorite whatever type of seasoning you want in there nine times out of 10 I'm either using this and look I'm using the cre kick I'll put that out there right there most of you guys have that also you know what I mean but today instead of me doing that I like to use a Creo kick really when I do the mustard based one you know what I mean I'll make that one for you guys in just a little while but right now I'm going to go ahead and just pour some of this in here sprinkle a little bit of this in now when I show it to you might look like a lot but it's not folks I want you to take a look so you can see you can still see the cornmeal and you can see what I put about just about on top right and I'm going to show you how you can tell that it's not a lot cuz when you mix this together like this look look the color doesn't really change as much as you would think it would be but it's a nice even mixture all right so what I do is I get myself a little pan cuz we going to have two I almost want to say we going to have two stations right but really we don't cuz remember we marinated over here in the buttermilk right and then you got to have a dry so real simple we just pour this in here like this drop that in look at the color of it now though with all those herbs and spices inside of that right there yeah that's it right there folks all right so look now after this has been you know marinating soaking this up it helps too with the moisture inside the flesh too right so just get off as about as much as I can when it's fresh I don't worry about it tearing or nothing like that then we just drop this in like that now I'm going go ahead and get in here and use my hand right and if you guys pay attention I got a baking sheet right here with a cooling rack on it right I use this to let it sit up and it and adhere my cornmeal just adhere to it you know what I mean it kind of like soaks in dries it out just a little bit but that's okay and then you guys know it always have on the one side of the catfish has this opening right so I like to get it all in there just like this I don't have a whole lot of filets so I can take my time with it right don't forget it's still fish it's a little bit delicate all right so now I'm going do the same thing all you do is repeat for how many ever many uh filets that you have then if your filets are big you know what you can do you can always just cut them down right you know make them the size you want to you can actually cut these up in the nut but you know what I mean I got a couple of grown men coming over here some grown folks you know what I mean they come over here to eat okay so I just checked my oil it's up to Temp I still give this a little bit of a shake now I want you guys to pay attention I'm going to put this in here like this I let it start I kind of like move it back and forth and I ease it down like that then we drop him in now I'mma check my oil I'm only doing one right now when I check my oil I just want to see how much did it drop right I was at 370 now I'm at 360 354 and that's good right there now this is fish folks what you want to do is you want to cook it to your you know you get a nice golden brown and we have the the thermometer so we can make sure that everything is good now you can see it popping a little bit look I can put my splatter guard on top of here right here okay so after about 4 minutes look at this right here this the kind of this the color that we looking for you see that right there let me get this to come over get this underneath it and then I'm just going to set it and bring it over here and that's what you want to have right there folks okay folks look I'm going to keep it really real with y'all you remember I had two other filets they gone you know what I mean that's just the people that's behind here you know everybody saying they want a piece oh I want some more and then after I made all of that tartar sauce this is about all I got left right here good thing I put this in my Ramin right here but look that's neither here nor there I done already tast it tasted it and I can tell you it's fire folks so you know what let me just go ahead and just cut me a piece like this you know what I mean uh now I'm going to say this part this here is a must you know when you're doing fish you want to get 145 right that right there just be right but I'm going to be honest with you just when by the time you get your you know your batter on the outside and it becomes golden brown it's probably ready you know what I mean so but 145 for those of you guys that got to have it I'm going do it like this you see that right there look at that meat right there that's why I love catfish and don't forget you can do this with any type of P that you would like you know what I mean uh I do it I even do it with salmon folks cheers yes sir this right here I know a lot some people say they don't eat catfish you know what I mean just because of where the catfish is he's you know a fish on the bottom I know that he's a bottom feeder you know what I mean uh but just in my Southern Roots you know what I mean this is what I know this right here is good but I like I said I do it with salmon I do it with a lot of other things you know what and then I know some of y'all going to look at this right here check that out you going to put that on there and then you going to finish it we got to open up the discussion down in the comment section below what's the best and then I saw somebody put on there said Texas Pete hey just talk to me folks now listen if you're new to my channel let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here to simplifying these recipes and taking a mystery out of cooking and with that being said folks I'm going to go ahead and take this I already got the Kool-Aid over there and I'm going to take a break y'all I'm out peace