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
WEIGHT WATCHERS FRIED CATFISH WITH BAKED POTATOES STICKS
Make and share this Weight Watchers Fried Catfish With Baked Potatoes Sticks recipe from Food.com.
Provided by Marsha D.
Categories Catfish
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400'.
- Line a baking sheet with foil and spray with Pam cooking spray.
- Cut potatoes into 1/2 inch sticks and place on foil. Spray again with Pam. Bake in oven for 30 minutes or until brown and crispy.
- Season with salt and pepper lightly.
- Meanwhile, in a shallow bowl, lightly beat egg set aside.
- On wax paper combine cornmeal, parsley and salt and pepper.
- Dip catfish into egg than into cormeal mixture, coat lightly.
- Place on another lined baking sheet, lightly greased.
- Bake 10-15 minutes each side.
- Serve with baked potatoes sticks and lemon wedges.
FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE
Provided by Food Network
Time 1h
Yield 2 servings
Number Of Ingredients 25
Steps:
- For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
- For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
- Serve the catfish with the crawfish au gratin sauce.
SECRET INGREDIENT FRIED CATFISH
Pancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, whisk eggs and water. In another shallow bowl, combine the pancake mix, seasoned salt and pepper. Dip fillets in egg mixture, then coat with seasoned pancake mix., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 475 calories, Fat 34g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 386mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.
CATFISH ÉTOUFFéE
Bring the flavors of New Orleans home with this Mardi Gras-worthy catfish étouffée. Served over cauliflower rice instead of white rice, for more fiber and fewer calories.
Provided by lkb
Categories Etouffee
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil. Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.
- Put catfish pieces on top of the vegetable mixture. Cook, covered, until catfish is just cooked through and opaque, about 10 minutes.
- Remove catfish from the skillet and keep warm. Stir parsley into skillet. Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 12.5 g, Cholesterol 53.5 mg, Fat 11 g, Fiber 4.6 g, Protein 21.8 g, SaturatedFat 2.4 g, Sodium 392.9 mg
FRIED CATFISH AND SPAGHETTI
Spaghetti in a hearty tomato sauce accompanies this tender, flaky fish, coated in crisp cornmeal in this Southern dish. It's often paired with potato salad, and linked to the Deep South and the Midwest. But the recipe developer Millie Peartree grew up eating it in New York, where her mother, Millie Bell, who is from Savannah, Ga., would serve it as part of Friday night fish fries. This recipe calls for catfish, but whiting or flounder would also work well. Just make sure to look for a cornmeal that's not extra fine for the crispiest fish.
Provided by Millie Peartree
Categories pastas, seafood, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 28
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.
CATFISH CAKES
These cakes are crispy on the outside and moist and flavorful on the inside-a real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin. -Jan Campbell, Hattiesburg, Mississippi
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Poach or bake catfish fillets until fish flakes easily with a fork. Drain and refrigerate. Flake cooled fish into a large bowl. Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil and mix well. Shape into eight patties. , Place cracker crumbs in a shallow bowl. Coat patties in cracker crumbs. In a large skillet over medium heat, cook catfish cakes in oil in batches on each side or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts : Calories 296 calories, Fat 13g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 546mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
SOUTHERN FRIED CATFISH
Make and share this Southern Fried Catfish recipe from Food.com.
Provided by pcaudill
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Grease to 360 degrees.
- In a bowl or pie plate or even a plastic bag place your cornstarch in and add a filet of your favorite fish. Close the bag and shake to coat the fish.
- Beat your eggs in a bowl and run the corn starched filets through the eggs.
- Mix your Corn Meal, Corn Flour, All Purpose Flour and Cajun Seasonings together in a Bowl, Pie Plate or a plastic bag and run your corn starched, egged filets through the flour mixture. Close the bag and shake to coat the fish.
- Fry for 5 minutes for an average sized filet.
Nutrition Facts : Calories 694.5, Fat 15.6, SaturatedFat 3.6, Cholesterol 226.9, Sodium 224.7, Carbohydrate 99.2, Fiber 5.5, Sugar 0.6, Protein 36.7
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