There’s nothing that grinds my gears more than frying up something delicious, then a few minutes later, it’s soggy and all of the crunch and deliciousness is gone.
If you like to cook up some catfish every so often, you know how common of a problem this can be. Once that fish cools off, goodbye crunch.
Well, not anymore. You can fry as many filets of catfish as you want, and they’ll all stay super crispy, guaranteed. It sounds impossible, but with this hack, it’s a reality.
See, there’s this trick I recently learned that will keep your catfish in perfect condition while you fry up your next batches.
First, heat up your oven to 200 degrees F.
Definitely cook the catfish in batches. When you overcrowd your pan, it cools down the oil, which can make your catfish soggy.
Then, after frying, place your catfish on a wire rack, over a baking sheet, and place this in the oven until you’re ready to serve!
The wire rack will keep it crisp on all sides, and once you’re ready to serve, they’ll be like you just took them out of the fryer.
Delacata style catfish filets fry up more evenly with no burnt ends or underdone centers, and they do really well with this oven trick.
If you’re looking for a really good catfish recipe to try this trick with, check out the BBQ Pit Boys’ video below! This may be the best fried catfish I’ve ever had.
What recipe will you use?