Deep-fried catfish

Ingredients:

• 6 catfish fillets (200 - 250 g each), rinse and dry
• 1 liter of peanut oil, for garnish
• 1 cup finely ground corn flour
• 1 cup premium flour
• 1 teaspoon seafood seasoning (recommended: Old Bay)
• 0.5 tsp coarse salt
• 1/4 tsp hot smoked paprika
• 1/4 tsp freshly ground black pepper
• 3/4 cup low-fat yogurt or kefir

Preparation:

1. In a 5-quart Dutch oven, heat the peanut oil over high heat until it reaches 175°C on a deep-fry thermometer. Adjust the heat to maintain a constant temperature.
2. In a shallow dish, whisk together the cornmeal and wheat flour. In a small bowl, combine the seafood seasoning, coarse salt, paprika, and black pepper. Sprinkle the catfish fillets evenly on both sides with the spice mixture. Pour the sour milk into another shallow dish.
3. Dip each fillet in the sour milk, turn once to coat both sides, lift, and let the excess drip off. Dredge the fillets in the flour mixture to coat evenly on both sides. Place on a wire rack and let the fish rest for 5 minutes.
4. Carefully lower the catfish fillets, two at a time, into the hot oil and fry until golden brown, about 5-6 minutes. Transfer the fried fillets to a wire rack set over a parchment-lined baking sheet. Repeat with the remaining fish. Arrange the catfish on a serving platter and serve immediately.