Classic Fried Catfish Recipes

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CLASSIC FRIED CATFISH



Classic Fried Catfish image

Make and share this Classic Fried Catfish recipe from Food.com.

Provided by Bev I Am

Categories     Catfish

Time 21m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground red pepper
1/4 teaspoon garlic powder, to taste
6 (4 ounce) farm-raised catfish fillets
1/4 teaspoon salt
vegetable oil

Steps:

  • COMBINE first 5 ingredients in a large shallow dish.
  • Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
  • POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
  • Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

CLASSIC FRIED CATFISH



Classic Fried Catfish image

Skip the restaurants, and make your own fried catfish at home.

Provided by Southern Living Editors

Time 8h25m

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups buttermilk
1/4 teaspoon hot sauce
6 (4- to 6-oz.) catfish fillets
1/3 cup plain yellow cornmeal
1/3 cup masa harina (corn flour)*
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
Peanut oil

Steps:

  • Whisk together buttermilk and hot sauce.
  • Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
  • Combine cornmeal and next 6 ingredients in a shallow dish.
  • Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.
  • Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F.
  • Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225°F oven until ready to serve.

OVEN-FRIED CATFISH



Oven-Fried Catfish image

This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.

Provided by Mrs. Hermes

Categories     Seafood     Fish     Catfish

Time 25m

Yield 6

Number Of Ingredients 11

1 ½ pounds catfish fillets
½ cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ cup skim milk
cooking spray

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
  • Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Nutrition Facts : Calories 206.9 calories, Carbohydrate 11 g, Cholesterol 53.8 mg, Fat 9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 2.1 g, Sodium 458.5 mg, Sugar 1.4 g

PAN FRIED CATFISH FILETS



Pan Fried Catfish Filets image

Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce.

Provided by EHOLT

Categories     Seafood     Fish     Catfish

Time 45m

Yield 4

Number Of Ingredients 8

1 cup cornmeal
2 teaspoons ground cayenne pepper
2 teaspoons paprika
1 teaspoon onion powder
⅓ cup extra virgin olive oil
4 (4 ounce) fillets catfish
1 cup milk
4 cloves garlic, minced

Steps:

  • In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
  • Heat oil in a large skillet over medium heat.
  • Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
  • Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g

SOUTHERN-STYLE OVEN-FRIED CATFISH



Southern-Style Oven-Fried Catfish image

I have served this to many a friend from the South, and it is always a winner! Serve with coleslaw and oven-baked french fries, and you'll have a healthy, tasty meal!

Provided by carina

Categories     Seafood     Fish     Catfish

Time 35m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 ½ pounds catfish fillets, cut into serving pieces
1 cup cornmeal
2 teaspoons Creole seasoning
1 teaspoon paprika
1 teaspoon white sugar
½ teaspoon ground black pepper
2 eggs, lightly beaten
1 tablespoon hot pepper sauce or water

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
  • Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
  • Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories     Seafood     Fish     Catfish

Time 30m

Yield 2

Number Of Ingredients 8

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Steps:

  • In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
  • In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
  • Heat oil in deep fryer to 365 degrees F (185 degrees C).
  • Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g

CLASSIC FRIED CATFISH



Classic Fried Catfish image

My wife found this recipe at www.catfish.com about 10 years ago, and we haven't fixed it any other way since. This is about as simple as it gets.

Provided by Toby Jermain

Categories     Catfish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 farm-raised catfish fillets
3/4 cup yellow cornmeal
1/4 cup flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/2 teaspoon garlic granules
olive oil, for pan frying
tartar sauce or lemon wedge, as accompaniment (optional)

Steps:

  • Rinse fillets, and pat dry.
  • Combine all dry ingredients in a shallow dish.
  • Dredge catfish in flour cornmeal mixture, pressing on breading so it adheres to fish, and place on waxed paper.
  • Fry catfish in a large skillet in about 1/4" of hot oil (about 350 degrees F) until golden brown on both sides, about 6-8 minutes total.
  • Drain on paper towels.
  • Serve with lemon wedges and tartar sauce.

PAN FRIED CATFISH



Pan Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 (8-ounce) catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon creole seasoning
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
3/4 cup milk
6 tablespoons unsalted butter
Lemon wedges, for garnish

Steps:

  • Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
  • Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
  • Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

CLASSIC FRIED CATFISH



Classic Fried Catfish image

There's nothing like catfish, no-frills needed.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 8

¾ cup yellow cornmeal
¼ cup all-purpose flour
2 teaspoons salt
1 teaspoon ground red pepper
¼ teaspoon garlic powder
6 (6 ounce) fillets farm-raised catfish
¼ teaspoon salt
Vegetable oil

Steps:

  • COMBINE first 5 ingredients in a large shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
  • POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees. Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Nutrition Facts : Calories 310.7 calories, Carbohydrate 17.9 g, Cholesterol 79 mg, Fat 13.2 g, Fiber 0.9 g, Protein 28 g, SaturatedFat 3 g, Sodium 820.2 mg, Sugar 0.4 g

FRIED CATFISH



Fried Catfish image

This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s. Serve it with his hushpuppies, also being submitted. Fry the hushpuppies first, and set aside while frying the catfish,

Provided by Toby Jermain

Categories     Catfish

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 tablespoon salt
1 teaspoon cayenne pepper
1 tablespoon sweet paprika
1 tablespoon garlic granules
1 tablespoon fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano leaves, lightly crushed
1 1/2 teaspoons dried thyme leaves, lightly crushed
2 1/2 cups unbleached flour, divided
1 1/2 cups cornmeal
1 cup cornflour (available at health food stores) or 1 cup masa harina (Mexican corn flour)
1 cup milk
2 eggs
1/4 cup creole mustard (or brown mustard)
2 -3 lbs catfish fillets, trimmed,rinsed,patted dry,and cut in 1 x 2 inch pieces
peanut oil or canola oil (for deep frying)

Steps:

  • Thoroughly combine seasoning mix ingredients in a small bowl and set aside.
  • In a cake pan, combine 1-1/2 Tsp of the mix with 1 cup flour.
  • In another pan, combine 2 Tbsp seasoning mix with the remaining 1-1/2 cups flour and the cornmeal and corn flour.
  • In a third pan, beat together the milk, eggs, and mustard.
  • Reheat the oil used for the hushpuppies to 350 degrees F.
  • Meanwhile, sprinkle the remaining seasoning mix on both sides of the fish fillets, and let set for at least 5 minutes.
  • Dredge in flour first, then coat with egg mixture.
  • Dredge in cornmeal mixture, pressing the mixture firmly into the fish with your fingers.
  • Shake off excess coating.
  • Fry the fish in hot oil until browned and crisp.
  • Do not crowd while cooking.
  • Drain on paper towels.
  • Let oil reheat to 350 degrees F before cooking next batch.
  • Serve immediately with hushpuppies.

Nutrition Facts : Calories 934.1, Fat 22.6, SaturatedFat 5.8, Cholesterol 226.1, Sodium 2231.1, Carbohydrate 126.4, Fiber 9.9, Sugar 1.3, Protein 55.2

JUSTIN WILSON'S FRIED CATFISH



Justin Wilson's Fried Catfish image

This batter is great on any fish, and our favorite is crappie. Hope you enjoy. The serving size and cook time are approximate because we usually just cook what we catch. You can cook as little or as much fish as you have on hand.

Provided by Nimz_

Categories     Catfish

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 9

10 lbs catfish
1 cup milk
cooking oil
1 cup plain flour
2 1/2 cups cornmeal
1/2 teaspoon salt
1/8 teaspoon red cayenne pepper
1 teaspoon garlic powder
1 teaspoon butter-flavored salt

Steps:

  • Soak fish in milk Mix the dry ingredients thoroughly in a bowl or bag.
  • Roll the fish in dry ingredients Fry in hot cooking oil deep enough to float the fish.
  • (Be sure grease or oil is not too hot, about 350 degrees).

CLASSIC FRIED CATFISH



Classic Fried Catfish image

Make and share this Classic Fried Catfish recipe from Food.com.

Provided by lazyme

Categories     Catfish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
6 farm-raised catfish fillets (4 to 6 oz ea)
1/4 teaspoon salt
vegetable oil

Steps:

  • Combine first 5 ingredients in a large shallow dish.
  • Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
  • Pour oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees.
  • Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Nutrition Facts : Calories 264.8, Fat 10.1, SaturatedFat 2.2, Cholesterol 87.5, Sodium 1033.5, Carbohydrate 16, Fiber 1.4, Sugar 0.1, Protein 26.1

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