Pan Fried Catfish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CATFISH (PAN FRIED)



Catfish (Pan Fried) image

This is a WONDERFUL way to make catfish filets. If you never had catfish, you have no idea what you are missing. Try it, you will like it!

Provided by Alan Leonetti

Categories     Catfish

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 (6 -6 1/2 ounce) catfish fillets
1 teaspoon salt
1/4 cup lemon juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons minced parsley
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 cup vegetable oil

Steps:

  • Place catfish into a shallow bowl or baking dish.
  • In another smaller bowl mix all of the seasonings. Season the filets with half of the seasonings. Add the lemon juice. Turn the catfish filets several times to coat evenly. Allow to stand at room temperature 15 minutes.
  • Combine the cornmeal, flour and the remaining seasoning mixture in a bowl.
  • Remove the catfish filets from the marinade and dredge in the cornmeal mixture, coating evenly.
  • Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, add the catfish and fry in batches until golden brown on both sides, turning once, 3 to 4 minutes per side.
  • Remove the catfish from the skillet with a slotted spatula, drain on paper towels and serve.

Nutrition Facts : Calories 1663.8, Fat 136.7, SaturatedFat 20.4, Cholesterol 159.8, Sodium 1362.8, Carbohydrate 52.2, Fiber 4.6, Sugar 1.7, Protein 58.8

SO GOOD PANFRIED CATFISH (MAKEOVER)



So Good Panfried Catfish (Makeover) image

From Betty's Soul Food Collection... Purr-fect for catfish or any mild-flavored fish, this dish goes from pan to kitchen table in 20 minutes flat-with a spicy cornmeal breading that's sure to heat up dinner hour!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 11

1 egg
1/2 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1/2 cup cornmeal
2 teaspoons paprika
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon seafood seasoning (from 6-oz container)
1 1/2 lb catfish or other mild-flavored fish fillets (about 3/4 inch thick), cut into 6 serving pieces
1 tablespoon olive or canola oil
Lemon wedges

Steps:

  • In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
  • Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 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.

PAN FRIED CATFISH FILETS



Pan Fried Catfish Filets image

Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce.

Provided by EHOLT

Categories     Seafood     Fish     Catfish

Time 45m

Yield 4

Number Of Ingredients 8

1 cup cornmeal
2 teaspoons ground cayenne pepper
2 teaspoons paprika
1 teaspoon onion powder
⅓ cup extra virgin olive oil
4 (4 ounce) fillets catfish
1 cup milk
4 cloves garlic, minced

Steps:

  • In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
  • Heat oil in a large skillet over medium heat.
  • Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
  • Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g

QUICK PAN FRIED CATFISH



Quick Pan Fried Catfish image

Fish fillets coated with Original Bisquick® mix and cornmeal give you a delicious skillet dinner - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

3/4 cup Original Bisquick™ mix
1/2 cup yellow cornmeal
1 tablespoon seafood seasoning
4 catfish fillets (4 to 6 oz each)
1/2 cup ranch dressing
3 tablespoons vegetable oil
Lemon wedges

Steps:

  • In shallow bowl, stir together Bisquick mix, cornmeal and seafood seasoning. Pat catfish fillets dry with paper towels; brush both sides of fillets with dressing. Coat with Bisquick mixture, lightly pressing mixture onto fillets.
  • In 10-inch nonstick skillet, heat oil over medium-high heat. Cook catfish in hot oil 6 to 10 minutes, turning once, until fish flakes easily with fork. Serve immediately with lemon.

Nutrition Facts : Calories 509, Carbohydrate 34 g, Fat 4, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1189 mg

BUTTERMILK-AND-CORNMEAL PAN-FRIED CATFISH



Buttermilk-and-Cornmeal Pan-Fried Catfish image

Provided by Jonathan Reynolds

Categories     dinner, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 cup buttermilk or water
2 cups yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Cajun seasoning (or to taste)
1/2 cup peanut oil for frying
4 catfish fillets (about 8 ounces each)

Steps:

  • Place buttermilk in a shallow bowl. In another shallow bowl combine cornmeal, salt, pepper and Cajun seasoning.
  • Heat about 1/8 inch of oil in large skillet over medium heat until a pinch of cornmeal mixture sizzles quickly.
  • Dip catfish fillets into buttermilk to coat on both sides. Drain excess and dredge fillets in cornmeal mixture, coating both sides. Shake off excess.
  • Fry fillets in oil, 3 to 4 minutes on each side, until nicely browned and crisp.

Nutrition Facts : @context http, Calories 835, UnsaturatedFat 31 grams, Carbohydrate 68 grams, Fat 43 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 636 milligrams, Sugar 4 grams, TransFat 0 grams

SOUTHERN-STYLE PAN-FRIED CATFISH



Southern-Style Pan-Fried Catfish image

Emeril prepared this catfish recipe from his new book, " Emeril 20-40-60," as part of a live cooking challenge on "The Martha Stewart Show." He also made Simple Turkey Meatloaf and Chicken Cordon Bleu.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 12

1/2 cup buttermilk
2 tablespoons whole-grain mustard
1 tablespoon Emeril's Original Essence or Creole Seasoning
1 tablespoon minced garlic
2 teaspoons Louisiana hot sauce or other red hot sauce
4 (6- to 8-ounce) skinless catfish fillets
1 cup all-purpose flour
2/3 cup cornmeal
1 tablespoon coarse salt
2/3 cup vegetable oil, for frying
Emeril's Kicked-Up Tartar Sauce, for serving (optional)
Lemon wedges, for serving

Steps:

  • Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
  • In another shallow baking dish, whisk together flour, cornmeal, and salt.
  • Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
  • Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
  • Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.

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.

PAT'S PAN-FRIED CATFISH



Pat's Pan-Fried Catfish image

Pretty much every young Appalachian man learns to catch, clean, and fry catfish in his youth. In fact, it was sort of a "rite of passage" for many of us. I have fried it right on the creekbank over my campfire within minutes of catching these delectable freshwater delicacies. This basic recipe has served me well for many years and I still love the great, but mild, flavor which is yielded by pan-frying catfish. Over the past 40 years, I've made a change or two in the recipe on which my elder fishing buddies of that era taught me, but the essential strength of this, or any other fried catfish recipe, is in the cornmeal coating. So, here is an Appalachian catfish recipe which I hope becomes a legacy in your own family -- good eating!

Provided by Bone Man

Categories     Catfish

Time 50m

Yield 3 serving(s)

Number Of Ingredients 12

6 medium catfish fillets (no skin)
2 cups flour, divided
1/2 cup yellow cornmeal
1/4 teaspoon garlic salt
1/2 teaspoon dried thyme
2 tablespoons fresh lemon juice
1 teaspoon table salt
1/2 teaspoon baking soda
1/2 teaspoon dried fennel (optional)
2 large eggs
1 cup buttermilk
2 cups Crisco shortening

Steps:

  • Dry your catfish filets with paper towels.
  • Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
  • Next, heat the shortening in a large skillet over medium-high heat.
  • Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
  • In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
  • On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
  • Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
  • Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
  • When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
  • Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
  • NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!

Nutrition Facts : Calories 1669.8, Fat 142.3, SaturatedFat 35.9, Cholesterol 144.3, Sodium 1126.3, Carbohydrate 84.4, Fiber 3.9, Sugar 4.8, Protein 17.2

More about "pan fried catfish recipes"

LIGHT AND CRISPY PAN-FRIED CATFISH RECIPE | MYRECIPES
2005-07-18 Sprinkle 4 (6-ounce) catfish fillets evenly with salt and pepper to taste (or use a spicy seasoning blend, such as Creole or Caribbean jerk). Stir together 1/3 cup yellow cornmeal and 1 tablespoon paprika in a shallow dish.
From myrecipes.com
4/5 (2)
Total Time 13 mins
Servings 4


RECIPES > BEANS AND GRAINS > HOW TO MAKE PAN FRIED CATFISH
Heat the oil to 375 degrees F. In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour.
From foodnewsnews.cc


FRIED CATFISH RECIPE - COOKING WITH PAULA DEEN
Instructions. In a large resealable plastic bag, combine catfish and 1 cup buttermilk. Seal bag, turning to coat. Refrigerate for up to 2 hours. In a large heavy-bottomed saucepan, pour oil to a depth of 2 1/2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Remove fish from bag, discarding buttermilk.
From pauladeenmagazine.com


CLASSIC FRIED CATFISH | SOUTHERN LIVING
Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once. Step 3. Combine cornmeal and next 6 ingredients in a shallow dish. Step 4. Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off.
From southernliving.com


FITCHS IGA - RECIPE: PAN FRIED CATFISH
Directions: Rinse and pat fillets dry with paper towels. On sheet of foil, combine corn meal, flour, salt, garlic powder and pepper. Coat fillets well on both sides with mixture.
From fitchs.iga.com


BUTTERMILK PAN FRIED CATFISH - FOODNESS GRACIOUS
In a bowl whisk together the buttermilk, salt, pepper and Cajun seasoning. Pour the buttermilk over the catfish. Cover and let rest in the fridge. Place the cornmeal on a baking sheet. In a large pan, add about 1 inch of canola oil and heat until the oil sizzles when you drop a sprinkle of cornmeal into it.
From foodnessgracious.com


FRIED CATFISH RECIPE - SIMPLY RECIPES
2021-02-05 Once the oil is hot, sprinkle the catfish fillets with salt and dredge them into the breading. Shake off the excess and gently lay into the hot oil. Fry until golden brown, about 2-4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 2-4 minutes.
From simplyrecipes.com


PAN FRIED CATFISH WITH LEMON AND GARLIC - EMERIL’S
Directions. Place the catfish in a shallow bowl or baking dish. Season the fillets with 1 tablespoon plus 1 teaspoon of the Essence. Add the lemon juice, parsley, and garlic. Turn the catfish several times to coat evenly. Allow mixture to stand at room temperature for up to 10 minutes. Combine the cornmeal, flour, salt, and the remaining ...
From emerils.com


CRISPY PAN FRIED FISH | RECIPETIN EATS
2019-03-07 Season the fish well on both sides with salt and pepper (key!). Mix the flour and paprika on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2) Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke.
From recipetineats.com


PAN FRIED CATFISH RECIPE WITH CAJUN SEASONING - THE SPRUCE EATS
2021-07-21 Ingredients. 3 cups canola oil, or as needed to reach 1/4-inch depth. 4 (8-ounce) catfish fillets. 1 teaspoon Creole or Cajun seasoning. 1 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1 1/2 cups cornmeal. 1/2 cup all-purpose flour. 1 cup buttermilk.
From thespruceeats.com


PAN-FRIED CHANNEL CATFISH RECIPE - GAME & FISH
2015-07-29 1/2 tsp cayenne pepper (or to taste) Instructions: Preheat cast iron pan and canola oil on medium-high heat. Meanwhile, combine the spice mix together in a bowl. Dredge fillets in the flour mixture and gently place two fillets in the pan. Fry 5 to 7 minutes on each side. Fish is done when it easily flakes with a fork.
From gameandfishmag.com


PAN-FRIED CATFISH RECIPE | EMERIL LAGASSE | COOKING CHANNEL
1 cup milk. 1/2 cup Creole mustard. 1 teaspoon hot sauce. Salt and cayenne. 4 catfish fillets, (about 6 ounces each) 3/4 cup flour. 1/2 cup yellow cornmeal
From cookingchanneltv.com


15 CATFISH RECIPES THAT WILL MAKE YOU A BELIEVER - TASTE …
2019-08-15 Pan-Fried Catfish with Spicy Pecan Gremolata. Gremolata, a citrusy minced herb mix, makes a flavorful garnish. This well-seasoned version, with pecans added, gives an unexpected nutty flavor to the catfish.—. Laureen Pittman, Riverside, California. Go to Recipe.
From tasteofhome.com


PAN-FRIED CATFISH RECIPE: HOW TO PAN-FRY CATFISH WITH …
2022-01-31 Pan-Fried Catfish Recipe: How to Pan-Fry Catfish With Buttermilk. Written by the MasterClass staff. Last updated: Jan 31, 2022 • 2 min read. Learn how to make pan-fried catfish for a quick weeknight dinner.
From masterclass.com


PAN FRIED CAJUN BLACKENED CATFISH - WENT HERE 8 THIS
2019-02-18 Step By Step Instructions. Coat the catfish fillets in the blackened seasoning and sprinkle with salt. Heat the butter in a cast iron skillet over medium high heat. Add the catfish fillets and cook for 5 minutes on each side. ***If the pan starts to smoke, turn on the fan. Remove from heat and serve with this amazingly delicious Red Gravy.
From wenthere8this.com


TEXAS FRIED CATFISH | LODGE CAST IRON
In a shallow bowl, combine the egg-dip ingredients and mix well. On a large plate, combine the ingredients for the seasoned cornmeal. Heat enough oil so that the fish fillets will be submerged in a 7 Quart Dutch Oven over medium-high heat to 350 degrees Fahrenheit. While the oil heats, dip the catfish fillets one at a time in the egg dip ...
From lodgecastiron.com


THE BEST CATFISH RECIPES - CULLY'S KITCHEN
2022-05-16 Preheat the oven to 425 degrees F before beginning to make this dish. Combine two teaspoons of cornmeal with one tablespoon of olive oil to prepare the sauce. Salt & pepper to taste. The cornmeal mixture should be applied to the fillets, and place the fillets on the baking sheet after that.
From cullyskitchen.com


PAN-FRIED CATFISH | AMERICA'S TEST KITCHEN
2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com


FRIED CATFISH RECIPE (SIMPLE SOUTHERN DISH) - SOUTHERN PLATE
Place the cornmeal in a medium bowl, add salt and pepper, and stir. 1 cup cornmeal, 1/2 tsp salt, 1/2 tsp pepper. Dip each fillet into the cornmeal mixture on both sides to coat. Turn the stove down to medium and place each fillet into the oil to cook. Turn …
From southernplate.com


PAN-FRIED — RECIPES — THE CATFISH INSTITUTE
Whisk egg and buttermilk in a small bowl. In another bowl, stir together cornmeal, flour and seasonings. Dip tomato slices in egg mixture, then dredge in cornmeal mixture, shaking off excess. Fry tomato slices, in batches, in hot oil for 1 minute on each side; drain on paper towels. Remove any excess oil from the pan.
From uscatfish.com


PAN-SEARED LEMON HERB CATFISH FILLET - THE WHEATLESS KITCHEN
Heat a large cast iron skillet over medium-high heat. Add the olive oil and butter and let it melt. Season both sides of the catfish with the salt, pepper, and thyme. Carefully place the fillets into the skillet. Let them cook for 2-3 minutes on the first side, then use a large spatula to flip. Squeeze the juice from half a lemon onto the fish ...
From thewheatlesskitchen.com


30+ PAN-FRIED FISH RECIPES | ALLRECIPES
2021-03-09 View Recipe. this link opens in a new tab. Large chunks of monkfish are seasoned with Cajun seasoning and pan-fried in butter. Add diced tomato, garlic, mushrooms, white wine, and parsley to create a French-style sauce that enhances the natural flavor of …
From allrecipes.com


CRISPY SOUTHERN FRIED CATFISH - THE SEASONED MOM
2022-02-16 Soak the catfish in the milk. Simply dip the fish in the milk to get it wet, and then shake off any excess. Dredge the fish in the cornmeal mixture and gently coat the fillets on all sides. Fry the fish in a hot cast iron skillet or Dutch oven with oil and butter until crispy and golden brown, about 5-7 minutes per side.
From theseasonedmom.com


SOUTHERN PAN FRIED CATFISH RECIPE - THE GRACIOUS WIFE
2022-03-21 In a flat dish (Like a baking dish or cake pan), combine cornmeal, Cajun seasoning, garlic powder, salt, and pepper. Whisk together to combine. Coat catfish in cornmeal mixture. Remove to a large plate or tray. Heat half of the butter in a large skillet over medium-high heat. When butter is hot, fry 2-3 fillets at a time for about 3 minutes on ...
From thegraciouswife.com


FRIED CATFISH | THE RECIPE CRITIC
2020-10-30 Instructions. In a shallow bowl whisk together corneal, flour, garlic powder, salt, black pepper, and cayenne pepper. Season both sides of the catfish with salt and pepper. Dredge both sides in the cornmeal mixture. Add enough vegetable oil in a large nonstick pan or cast iron skillet to reach ¾ to 1-inches in depth.
From therecipecritic.com


CRISPY PAN-FRIED CATFISH RECIPE | MYRECIPES
Recipes; Crispy Pan-Fried Catfish; Crispy Pan-Fried Catfish. Rating: Unrated. Be the first to rate & review! A fish's texture determines how it should be prepared. Dense, sturdy fish, such as amberjack, can be cooked almost any way, while softer-textured fish, such as catfish and red snapper, should be baked or sautéed--they tend to fall apart when grilled or steamed. Recipe …
From myrecipes.com


PAN-FRIED CATFISH PO'BOY RECIPE | EMERIL LAGASSE - COOKING CHANNEL
Directions. In a mixing bowl, whisk the milk, mustard and hot pepper sauce together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence. Remove the fish from the refrigerator and drain.
From cookingchanneltv.com


BEST FRIED CATFISH - HOW TO MAKE FRIED CATFISH - DELISH
2020-02-13 Directions. In a large bowl or Ziplock bag, combine buttermilk, hot sauce, salt, and pepper. Add catfish. Cover and refrigerate for at least 2 hours, or up to 8 …
From delish.com


PAN FRIED CATFISH FILLETS | SAVORY
Steps. In a heavy cast iron skillet or large saute pan, add a thin layer of oil and turn to medium heat. Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork.
From savoryonline.com


SOUTHERN FRIED CATFISH RECIPE : TASTE OF SOUTHERN
2020-09-06 The oil will need to heat up to about 350F degrees for frying. Just be careful, take your time, and all should go well. When you can drop a pinch of flour into the oil and see it sizzle, it should be hot enough to fry the fish. …. Lay the filet in …
From tasteofsouthern.com


HOW TO MAKE RODNEY SCOTT'S FRIED CATFISH RECIPE
2021-09-13 Set a cooling rack on a sheet pan. Add enough oil to a large cast-iron skillet to fill it by 2 inches and heat over medium-high heat to 350°F. Working in batches to avoid crowding, gently add the catfish, a few fillets at a time, and fry until golden brown on …
From thepioneerwoman.com


CRISPY PAN-FRIED CATFISH - DEEP SOUTH DISH
2016-03-11 Rinse catfish and set aside. Heat oil in a large skillet over medium high heat. Set up 3 dredging stations (I use pie plates) and in the first combine the flour, salt, pepper, Creole or Cajun seasoning, Old Bay, paprika, onion and garlic powder. The second with the eggs, beaten and the last, the panko and parsley.
From deepsouthdish.com


10 BEST FRIED CATFISH WITH FLOUR RECIPES | YUMMLY
2022-05-06 self rising flour, yellow cornmeal, hot sauce, catfish, eggs and 2 more. Air Fried Catfish Nuggets With Greek Yogurt Remoulade Healthy. Delicious. Dijon mustard, sweet paprika, kosher salt, Cajun seasoning, pickle juice and 9 more.
From yummly.com


PAN FRIED CATFISH | EMERILS.COM
Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky.
From emerils.com


THIS IS SO EASY - WHOLE FRIED CATFISH. - THE 2 SPOONS
2020-08-30 Instructions. Season both sides of the fish with a sprinkling of salt and a sprinkling of Old Bay seasoning. Combine the flour and cornmeal. Heat a skillet with about a half inch to inch of oil. You aren't deep frying so you don't need a lot. If you are cooking whole catfish, cut 3 slits through on each side of the fish.
From the2spoons.com


PAN FRIED CATFISH | MY DELICIOUS BLOG
2017-06-23 Instructions. For the Fry Mix, combine all ingredients in a small bowl. Set aside until ready to use. In a shallow dish, stir hot sauce into buttermilk for the Fish Marinade. Mix ingredients for Dipping Sauce and refrigerate until ready to use. Heat a non-stick skillet over medium heat. Add butter and oil.
From mydeliciousblog.com


FRIED CATFISH RECIPE - MY FAVORITE FISH RECIPE - SOUL FOOD WEBSITE
Place fillets on a plate and refrigerate for about 1 hour to allow meal to coat properly. Heat vegetable oil in a cast iron skillet or large heavy skillet. Fry the fillets on both sides until they are golden brown, turning only once. Allow fillets to drain on paper towels and serve immediately. Enjoy Your Catfish.
From soulfoodandsoutherncooking.com


PAN-FRIED CATFISH CAKES | LODGE CAST IRON
Cakes. In a food processor, grind the crackers to crumbs and pour into a shallow bowl. In a medium cast iron skillet, melt the butter over medium heat. Add the onion, bell pepper, and scallions and cook, stirring, until tender. In a medium bowl, with your fingers or the back of a fork, mash the leftover catfish fillets into bits.
From lodgecastiron.com


Related Search