Old Bay Catfish Fry 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.

OLD BAY-SPICED FISH STICKS WITH CREAMY CELERY ROOT AND CARROT SLAW

Steps:

• Make the dipping sauce and slaw:
• Whisk yogurt, mayonnaise, mustard, honey, coriander, 3 Tbsp. lemon juice, and 1/2 tsp. salt in a large bowl. Set aside 3/4 cup for dipping sauce. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely shred carrots and celery root. Add carrots, celery root, parsley, and remaining 3 Tbsp. lemon juice to remaining yogurt mixture and toss to combine. Season slaw with salt and pepper.
• Make the fish sticks:
• Place eggs, cornstarch, and cornmeal in 3 separate medium bowls. Add Old Bay to cornmeal and stir to combine.
• Pat fish dry, then season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Working in batches, dredge fish in cornstarch, shaking off excess, then coat with egg, allowing excess to drip back into bowl, then coat with cornmeal mixture, pressing to adhere and shaking off excess, and transfer to a plate.
• Pour oil into a large skillet to a depth of 1/4". Heat oil over medium-high until shimmering, hot, and an instant-read thermometer registers 350°F. Reduce heat to medium and, working in 2 batches, cook fish until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate and season with salt. Serve fish sticks with dipping sauce and slaw.
• Do Ahead
• Fish sticks can be coated, covered, and chilled up to 2 days ahead, or freeze on a rimmed baking sheet, transfer to re-sealable plastic bags, and store in freezer up to 3 months. Frozen fish sticks don't need to be defrosted, but cook time will be 2 to 3 minutes longer.

OLD BAY CATFISH FRY

Steps:

• 1. Mix cornmeal, Old Bay, parsley and garlic salt in shallow dish.
• 2. Dip fish fillets, 1 at a time, in beaten egg. Allow excess egg to drip off. Coat with cornmeal mixture.
• 3. Heat oil in large skillet on medium heat. Panfry fillets 4 to 5 minutes on each side or until fish flakes easily with fork.

OLD BAY® CATFISH FRY

Steps:

• Place cornmeal on large piece of wax paper. Add OLD BAY® seasoning, parsley and garlic salt. Stir with fork until well combined.
• Dip fish fillets, 1 at a time, in beaten egg. Allow excess egg to drip off. Coat with cornmeal mixture.
• Heat oil in large skillet. Panfry fillets 5 to 6 minutes on each side, or until fish flakes easily with fork.