FRIED FISH FILLETS (CATFISH, SWAI, FLOUNDER, ETC)
You can fry any fish this way. Our favorites in particular are catfish, swai and speckled trout. I saw this concept on one of the cooking shows but cannot remember which one. This also would work with fried chicken or pork chops.
Provided by Bea L. @BeachChic
Categories Fish
Number Of Ingredients 8
Steps:
- Wash fish fillets and set aside. My pic is swai this time. We also love catfish and speckled trout this way.
- Mix together buttermilk and half that amount of sour cream. For instance if you are using 1 cup buttermilk then use 1/2 cup sour cream. This amount depends on how many fish fillets you are using so use your own judgement. Mix in salt, pepper and paprika and whisk until well combined.
- Place fish fillets in a bowl with lid or ziplock bag and pour in the buttermilk mixture and refrigerate for at least one hour or up to several hours, turning the bag (or bowl) occasionally.
- To fry: Put two plastic grocery bags together and put in the flour, salt, pepper and paprika. Combine together by gently moving the bag back and forth. Again use your judgement as far as the amount, which depends on how many filets you're frying. Add in the fish fillets. Securely close up bag by twisting top then gently shake the bag until fillets are well coated.
- Take out fillets and shake off excess flour and place onto a cookie sheet. Get out skillet and heat up the oil or shortening you'll be frying them in.
- Place in hot oil or shortening and fry to a golden brown or to your likeness. Be careful not to over cook.
- Serve with tartar sauce, lemon wedges, vinegar or just plain. As sides we enjoy boiled or baked potatoes, slaw and hushpuppies.
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.
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
RESTAURANT-STYLE FRIED CATFISH
Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor I use peanut oil for frying but vegetable oil will do fine I have even fried the fish in olive oil :)
Provided by Kittencalrecipezazz
Categories Catfish
Time 2h6m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
- Cover the fillets completely with milk.
- Cover and chill for about 1-1/2 hours.
- In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
- Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
- Remove all the milk from the pan and allowing all the milk to drip off the fillets.
- Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
- Coat lightly with cornmeal mixture.
- Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
- Heat oil to 350°F.
- Fry the fish in batches about 3-4 minutes on each side or until golden.
- Drain on wire racks over paper towels.
- Serve with tartar sauce and lemon wedges.
EASY PAN-FRIED FISH FILLET
This is a very easy method to make any type of fish fillets. Choose mild-flavored fish - flounder, halibut, cod, catfish, or tilapia are great candidates.
Provided by Anonymous
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
- Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
- Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Nutrition Facts : Calories 306 calories, Carbohydrate 9.5 g, Cholesterol 60.8 mg, Fat 18.6 g, Fiber 1.5 g, Protein 26.4 g, SaturatedFat 1.7 g, Sodium 125.9 mg
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