Deepfriedcatfishfoodnetwork Recipes

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
• Heat oil in deep-fryer to 350 degrees F.
• Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

PAN FRIED CATFISH FILETS

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.

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.

CLASSIC FRIED CATFISH

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.

DES ALLEMANDS CATFISH DELIGHT

Steps:

• Heat the oil in a large, deep pot to 350 degrees F.
• Pat fillets dry with clean paper towels and season, to taste with salt, lemon pepper, and garlic powder. Dust lightly with 1 cup of the dry batter mix. Mix the 2 remaining cups of dry batter mix with the water and add the chopped pecans.
• Coat the fillets with the batter and place in the hot vegetable oil. Fry until golden brown, approximately 5 minutes. Set aside on paper towels.
• Sauce:
• In a saucepan over medium heat, melt butter and add chopped green onions and parsley. Saute for 3 minutes. Add the soups, cheese, and liquid crab boil and continue to cook for 10 minutes. Add crabmeat and cook an additional 5 minutes. Season, to taste, with salt and pepper.
• Prepare a bed of sauce on a serving platter and place fish on sauce. Partially cover fillets with sauce. Garnish with pecans and parsley.

PAN FRIED CATFISH

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.

FRIED CATFISH

Steps:

• Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess.
• Fill a deep fryer, or large deep skillet half full with oil and heat to 375 degrees. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels.

FRIED CATFISH

Steps:

• Dry raw catfish using a paper towel.
• Season fish with creole seasoning to your preference or taste.
• Cover catfish in a dry cornmeal dredge. No wet needed here.
• Place the catfish in a fryer for 11 minutes at 350ºF or until it is golden brown or fill a pan with 1 inch of canola oil and fry fish.
• Remove fish when crispy and plate with lemon wedge on top and curly parsley.

DEEP FRIED CATFISH

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.

DEEP-FRIED CATFISH (FOOD NETWORK)

Steps:

• Preheat a deep-fryer or pot 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.
• Dredge the fillets with the salt mixture.
• 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

Steps:

• Heat the oil for deep frying.
• Cut each fillet in half crosswise.
• Combine the cornmeal, salt and pepper.
• Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil and cook five to 10 minutes or until crisp and brown. Serve with lemon halves, ketchup and hush puppies.

DEEP FRIED FISH

Steps:

• Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
• Sift the flour and salt into a bowl.
• Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
• Coat 2 pieces of fish with batter.
• Lift into the pan with a fork or kitchen tongs.
• Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
• Remove from the pan and drain on absorbent kitchen paper.
• Repeat with the remaining fish.
• Garnish with lemon wedges.

FRIED CATFISH AND SPAGHETTI

Steps:

• Marinate the catfish: In a medium bowl, mix together buttermilk, mustard, salt and pepper. Add the catfish strips, turning to coat each side, and place in the refrigerator to marinate as you prepare the sauce.
• Prepare the pasta sauce: In a large pot set over medium-high, heat olive oil until it shimmers. Add ground meat, onion, green pepper, seasoned salt and black pepper. Cook until the meat is browned and cooked through and the vegetables have softened, about 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.
• Add tomato sauce, crushed tomatoes, stock, sugar, tomato paste, Worcestershire sauce, Italian seasoning, parsley, basil and red-pepper flakes. Continue to simmer until sauce has thickened, about 20 to 30 minutes.
• While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
• As pasta cooks, prepare the fish for frying: As sauce cooks, heat the vegetable oil over medium-high in a large (12-inch) cast-iron skillet until it reaches 365 degrees on an instant-read thermometer.
• In a medium bowl or resealable plastic bag, combine the cornmeal, flour and seafood seasoning. Add the fish to the mixture, a few strips at a time, and tumble gently to coat evenly
• Working in batches, fry fillets until golden brown, about 5 minutes, flipping occasionally with tongs. Avoid crowding the pan, so that the fillets have room to brown properly. (Fish should be slightly crisp outside, and moist and flaky inside.) Drain on paper towels, and hit with seafood seasoning or salt as soon as the fried strips come out of the oil.
• Toss the spaghetti into the simmered sauce. Serve the sauced pasta across plates, alongside the fried fish. Sprinkle more basil and parsley over the top.

FRIED CATFISH

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.