Restaurantstylefriedcatfish Recipes

RESTAURANT-QUALITY FRIED CATFISH

Steps:

• Pat fillets with paper towel
• Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator
• Meanwhile, make tartar sauce; After the tartar sauce is made, coat and cook the fish
• In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended
• Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium;
• While oil is heating, take a fillet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the fillet; coat it all over, twice; repeat with remaining fillets
• Check your skillet; the oil needs to be around 312 - 350ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready
• Cooking in batches of two fillets, place them in the hot oil; DO NOT MOVE THE FILLETS until they've cooked for 2 1/2 - 3 minutes on one side
• After 2 1/2 -3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes
• Use a thermometer to measure internal temperature; it should be 145ºF
• Remove fillets from oil and place on a paper towel
• Repeat until all fillets are cooked and drained
• Plate fillets and serve with lemon and tartar sauce
• In a small bowl, combine all ingredients; refrigerate until ready to serve

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.

RESTAURANT-STYLE FRIED CATFISH

Steps:

• Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
• Cover the fillets completely with milk.
• Cover and chill for about 1-1/2 hours.
• In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
• Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
• Remove all the milk from the pan and allowing all the milk to drip off the fillets.
• Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
• Coat lightly with cornmeal mixture.
• Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
• Heat oil to 350°F.
• Fry the fish in batches about 3-4 minutes on each side or until golden.
• Drain on wire racks over paper towels.
• Serve with tartar sauce and lemon wedges.

JUSTIN WILSON'S FRIED CATFISH

Steps:

• Soak fish in milk Mix the dry ingredients thoroughly in a bowl or bag.
• Roll the fish in dry ingredients Fry in hot cooking oil deep enough to float the fish.
• (Be sure grease or oil is not too hot, about 350 degrees).

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
• Heat oil in deep-fryer to 350 degrees F.
• Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

FRIED CATFISH

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 SANDWICH

Steps:

• Fill a deep heavy-bottom skillet with about 2 1/2 inches oil. Place over medium heat until oil registers 365 degrees on a deep-fry thermometer. Meanwhile, combine cornmeal, red-pepper flakes, 1 tablespoon salt, 1 teaspoon pepper, and garlic powder in a shallow bowl or large plate.
• Season catfish fillets on both sides with remaining tablespoon salt and teaspoon pepper. Dredge fillets in cornmeal mixture, turning to coat both sides. Working in batches so as not to overcrowd the pan, carefully submerge fillets in oil, and fry until crust is crisp and golden and fish is cooked through, about 3 minutes. Transfer to a large plate.
• To serve, spread bread slices with mayonnaise and/or relish, as desired. Place catfish fillets on half the slices, and top each with a few onion slices and one of the remaining slices of bread.

FRIED CATFISH AND 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.

SOUTHERN-STYLE PAN-FRIED CATFISH

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.