BIG DADDY'S DEEP-FRIED CATFISH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a deep-fryer to 350 degrees F.
- In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
- Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
- Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.
DEEP FRIED CATFISH
Make and share this Deep Fried Catfish recipe from Food.com.
Provided by MizzNezz
Categories Catfish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients.
- Heat oil to 365F degrees.
- Dip fish in milk, then in flour mixture.
- Fry a few at a time, turning once, about 2 minutes each side.
- Drain on paper towels.
CHICKEN FRIED CATFISH
A rather different take on fried catfish. Recipe from Fish Without a Doubt: The Cook's Essential Companion, by Rick Moonen and Roy Finamore.
Provided by gailanng
Categories Catfish
Time 1h18m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
- Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
- Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
- Heat 1/4 inch of oil in a heavy skillet (cast-iron is best) until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
- Drain on paper towels and serve with the tartar sauce.
Nutrition Facts : Calories 221.2, Fat 10, SaturatedFat 2.4, Cholesterol 89.9, Sodium 221.9, Carbohydrate 4.7, Fiber 0.4, Sugar 3.5, Protein 26.5
FRIED-CATFISH ROLLS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees.
- Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth. Season with salt and pepper.
- Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler.
- While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.
- Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery.
Nutrition Facts : Calories 781, Fat 53 grams, SaturatedFat 11 grams, Cholesterol 78 milligrams, Sodium 675 milligrams, Carbohydrate 51 grams, Fiber 3 grams, Protein 26 grams
FRIED CATFISH
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
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
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
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).
SOUTHERN FRIED CATFISH
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
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
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.
DEEP FRIED CATFISH
Number Of Ingredients 7
Steps:
- Mix together flour, cornmeal, salt and pepper. Dip fillets into milk, then roll in flour and meal mixture. Pour corn oil into deep fryer, filling no more than 1/3 full. Heat on medium heat to about 350 degrees. Fry one layer fish at a time, turning only once, for about 1 1/2 minutes on each side. Drain on paper towel. To pan-fry, reduce corn oil to about 1/3 cup of just enough to cover bottom of large heavy skillet. Heat corn oil in skillet add fish and fry. Turn only once. Cook for 5-10 minutes, depending on size of fish or until flaky. Use same method
Nutrition Facts : Nutritional Facts Serves
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