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PUBLISHED: 5:14 PM on Wednesday, April 20, 2005
Tips for a Traditional Taste
Canola oil is the healthiest option for achieving the traditional fried taste of catfish. Use heart-healthy canola oil and your catfish will fry up light and crispy to give you maximum satisfaction from your occasional fried treat. Eliminate deep-frying disappointment...

• Maintain a frying temperature of 375?F. If the oil is too hot, the coating will burn from the direct heat of the oil before the food cooks.

• Preheating the oil to a temperature 15?F higher than its optimal deep-frying temperature allows the oil to be at its ideal temperature when cold catfish is added.

• Do not add salt to catfish before deep-frying as it draws moisture to the food's surface, which will splatter when the catfish is added to the hot oil. Salt also lowers the smoke point.


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