Friedcatfish 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.

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

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 quart peanut oil
1 cup stone-ground fine cornmeal
1 cup all purpose flour
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
1/4 teaspoon freshly ground black pepper
6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
3/4 cup low-fat buttermilk

Steps:

  • Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
  • Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
  • Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

FRIED CATFISH



Fried Catfish image

Crispy fried catfish fillets coated in a seasoned cornmeal crust!

Provided by Hank Shaw

Categories     Dinner     Budget     Comfort Food     Quick and Easy     Fish     Southern

Time 30m

Yield 4

Number Of Ingredients 11

4-6 catfish fillets, about 1-2 pounds
1 cup milk or buttermilk
Salt
3/4 cup fine cornmeal (do not use coarsely ground cornmeal)
1/2 cup flour
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon cayenne
1/4 teaspoon celery seed
Oil for frying (use peanut oil if you can)

Steps:

  • Heat oil in pan, heat warming oven: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high. Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.
  • Mix together cornmeal, flour, spices for dredging: Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.

Nutrition Facts : Calories 665 kcal, Carbohydrate 34 g, Cholesterol 146 mg, Fiber 3 g, Protein 45 g, SaturatedFat 8 g, Sodium 439 mg, Sugar 3 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g

SECRET INGREDIENT FRIED CATFISH



Secret Ingredient Fried Catfish image

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

2 eggs
2 tablespoons carbonated water
1 cup pancake mix
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
4 catfish fillets (6 ounces each)
Oil for deep-fat frying

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.

FRIED CATFISH



Fried Catfish image

A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with tilapia.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 2h20m

Number Of Ingredients 6

1 pound skinless catfish fillets (2 to 3), halved lengthwise
Kosher salt and freshly ground pepper
1 cup buttermilk, plus more if needed
1 cup fine yellow cornmeal
Vegetable oil, for frying
Lemon wedges and hot sauce, for serving (optional)

Steps:

  • Pat fish dry; transfer to a pie dish or other wide, shallow dish. Season generously with salt andpepper. Add buttermilk, turning and arranging fish strips to fully submerge. Let stand 2 hours, or refrigerate, loosely covered, up to 8 hours.
  • In another pie dish, season cornmeal with salt and pepper. Working one at a time, lift fishstrips from buttermilk, allowing excess to drip off, and dredge in cornmeal mixture, turning toevenly coat. Gently shake off any excess; transfer to a wire rack.
  • Pour enough oil into a large, heavy-bottomed skillet (preferably cast iron) to come 1/4 inchup sides (about 3/4 cup); heat over medium-high. When oil shimmers and a bit of cornmeal sizzles when dropped in, add fish in a single layer (do not crowd pan; fry in batches if necessary). Cook, undisturbed, until fish is golden brown on bottoms and lifts easily from skillet, 2 to 3 minutes. Flip and continue cooking until golden on bottoms and just cooked through, 2 to 3 minutes more. Transfer to a clean wire rack, season with salt, and let cool 1 minute. Serve with lemon wedges and hot sauce, or one of the fish sauces.

FRIED CATFISH



Fried Catfish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 quarts vegetable oil
4 whole eggs
2 cups milk
4 fillets catfish, 6 to 8 ounces each
1 tablesooon salt
1 teaspoon ground pepper
2 cups all-purpose flour, seasoned with 1 teaspoon seafood seasoning
2 cups white cornmeal
1 lemon, juiced

Steps:

  • Heat the oil in a deep saucepot or small fryer to 350 degrees F.
  • Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan.
  • To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter.
  • To finish, drizzle with lemon juice and serve.

FRIED CATFISH AND SPAGHETTI



Fried Catfish and Spaghetti image

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

1 cup buttermilk
1 teaspoon yellow or Dijon mustard
2 teaspoons kosher salt (Diamond Crystal)
2 teaspoons black pepper
2 pounds catfish fillets, cut crosswise into 1-inch-wide strips
6 cups vegetable oil, for frying
1 1/2 cups fine cornmeal
1/2 cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay
2 tablespoons extra-virgin olive oil
1 pound ground beef or turkey, or ground Italian sausage
1 cup chopped onion (from 1 medium onion)
1/2 cup chopped green bell pepper (from 1/2 medium pepper)
1 teaspoon seasoned salt
1/4 teaspoon black pepper
2 garlic cloves, minced
2 (15-ounce) cans tomato sauce
1 (15-ounce) can crushed tomatoes with their juices
1/4 cup low-sodium or unsalted chicken stock
2 tablespoons granulated sugar
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon Italian seasoning
1 teaspoon parsley leaves, chopped, plus more for serving
1 teaspoon basil leaves, chopped, plus more for serving
1/8 teaspoon red-pepper flakes
Kosher salt
1 pound dry 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.

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