Herbs Fried Catfish Recipes

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.

BAKED HERB CATFISH

Steps:

• Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets., Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.

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.

HERB'S FRIED CATFISH

Steps:

• In a large bowl, prepare a salt-water brine by combining 3 tablespoons salt with 2 quarts water. Add the fish and more water if needed to just cover the fish. Soak the fish in the brine for 30 minutes.
• Mix the cornmeal, cracker meal, remaining 1/2 teaspoon salt, pepper, and Cajun seasoning in a 1-gallon plastic bag.
• In a large (3-gallon) catfish cooker or deep Dutch oven, heat the oil to 350°F. Preheat the oven to 150°F.
• Coat the fish by shaking a few pieces at a time in the plastic bag with the crumbs.
• Drop 8 to 10 of the coated fish fillets into the hot oil. Cook until the coating is light brown; the fillets will cook quickly, in less than 5 minutes. Pieces will float to the top of the oil when they're done. Drain the cooked fish on paper towels and keep warm in the oven while you fry additional batches. Let the oil return to 350°F before adding and cooking more fish.
• From Gwen
• Our family attended many fish fries held outdoors on the banks of Herb's pond in Jasper County, Georgia. His wife, Glenda, loves to fish, and she provided most of the fish.
• From Trisha
• You can make the hushpuppies in the same oil as the fish, but let it cool down to 250°F first.

FRIED CATFISH WITH PEPPER-WRAPPED SCALLIONS

Steps:

• In a skillet or deep fryer, heat oil to 450 degrees.
• Butterfly the catfish by slicing the belly lengthwise. Slice the meat away from the tail and spread the flesh apart, making sure that it is attached to the spine.
• Prepare the garnish by slicing the chili pepper crosswise into eight circles 1/8 inch thick, discarding the seeds. Place a scallion stalk through each pepper circle, and make four 1/2-inch cuts into the ends of the scallions so the ends feather.
• Place the cilantro on a serving platter.
• Place the fish in the hot oil and quickly lower the flame so the oil is at 250 degrees. Cook the fish for approximately 5 to 6 minutes, or until golden.
• When the fish is done, turn up the flame so the oil is 450 degrees and continue frying the fish for one minute.
• Remove the fish from the pan, drain on paper towels and place on top of the cilantro.
• In a separate small saucepan, place a tablespoon of the oil just used for cooking the fish, and add the soy sauce, sugar and sesame oil. Heat until it begins to bubble, and pour sauce over the fish. Surround the fish with scallion bundles and serve.

SKILLET-FRIED CATFISH WITH HERB TARTAR SAUCE

Steps:

• Preheat the oven to 200°F. Line a baking sheet with a brown paper bag.
• Rinse the catfish and pat dry. Slice each fillet lengthwise into 3 long strips and season with salt and black pepper to taste. Combine the buttermilk, egg, and hot sauce in a shallow bowl and stir to mix. In a separate bowl, combine the flour, cornmeal, and cayenne, season with salt and black pepper, and stir to mix.
• Pour canola oil into a large skillet about 1/4 inch deep and place over medium-high heat until sizzling hot (see Know-how, page 100).
• Dip each piece of fish in the buttermilk mixture, then dredge in the flour mixture to evenly coat both sides, shaking off any excess flour. Without overcrowding the skillet-you may need to fry in batches-place the fish in the hot oil and cook for 2 to 3 minutes per side, turning only once, until golden brown and crispy. If the fish is browning too quickly, reduce the heat to medium.
• Remove the fish from the skillet and drain on the lined baking sheet. Place the pan in the oven to keep warm while you fry the remaining fish, adding more oil to the skillet if needed. Season with additional salt and pepper, if desired, and serve hot with Herb Tartar Sauce, raw onion, and lemon wedges to squeeze over the fish.
• Make it a party with Squash Puppies (page 65), Creamy Potato Salad (page 266), and Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258).

HERB BAKED CATFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
• Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.