Memphis Style Catfish Recipes

NEELY'S MEMPHIS-STYLE CATFISH

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
• Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
• Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
• Mix all the ingredients in a small bowl. Serve with the catfish.

MEMPHIS-STYLE CATFISH

Steps:

• Preheat a deep -fryer to 375 degrees F. Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce. Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture. Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.

NEELY'S MEMPHIS STYLE CATFISH

Steps:

• Fish:.
• Preheat a deep -fryer to 375 degrees F.
• Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
• Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
• Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
• Sauce:.
• Mix all the ingredients in a small bowl. Serve with the catfish.

CATFISH MEUNIERE

Steps:

• Dredge the fillets in milk. Lift the fillets one at a time from the milk and immediately dredge on all sides in flour seasoned with salt and pepper to taste.
• Heat the oil in a skillet until quite hot. Add the fillets in one layer and cook about three minutes on one side or until golden brown. Turn and cook, basting often and liberally with oil, about six minutes.
• Transfer the fillets to a warm serving dish. Pour off the oil from the skillet. Wipe out the pan.
• Add the butter to the skillet and when it is foaming and starting to brown, swirl it around and pour it over the fish. Sprinkle with the lemon juice. Garnish the fish with lemon slices and sprinkle with parsley.

MEMPHIS PECAN CRUSTED CATFISH

Steps:

• Preheat oven to 350 degrees F. Lightly pan spray a cooking sheet.
• In a large pan, melt the oil and butter together over medium heat.
• Place the chopped pecans, cornmeal, flour, parsley, granulated garlic, ancho, salt, and freshly ground black pepper into a wide, shallow bowl or plate for dredging.
• Dredge each fillet in the cornmeal mixture, then place in the pan. Lightly brown or pan sear both sides of each fillet then immediately remove from pan and place on the cooking sheet.
• Place the fish fillets on the cooking sheet in the oven and allow the fish to finish cooking in the oven for 5 minutes. Make sure not to overcook.
• Meanwhile, make the sauce: heat the olive oil in a sauté pan and cook the minced garlic for 2-3 minutes (careful not to burn). Add the canned tomatoes, mushrooms, fresh sage (you can use dried, but it's much, much better with fresh), and sherry, and sauté, stirring occasionally, for 5 minutes. Season to taste with salt and freshly ground black pepper.
• Spoon some of the sauce onto each place, then place a prepared fish fillet on top of the sauce. Keith served it with sautéed mustard greens, and I think a nice pilaf would go well, too.
• Makes 4 servings.
• Note: you'll notice that in this recipe you'll need to work quickly to get each fillet pan seared and out of the pan and onto the sheet without overcooking and into the oven, so make sure you've got all your ingredients ready to go beforehand. :) It's good if you can quickly begin the sauce while the fish is in the oven, pull out the fish, finish the sauce, and plate the dish all within a few minutes. What a quick meal! :) You'll want to make or begin any side dishes before you start on this dish, so that they'll all be done and ready at the same time.

CATFISH TUSCANY

Steps:

• Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
• In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
• Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.