SOUTHERN FRIED CATFISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
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).
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.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
SOUTHERN FRIED CATFISH
Make and share this Southern Fried Catfish recipe from Food.com.
Provided by Dreamgoddess
Categories Catfish
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a fryer or a deep pot halfway filled with oil to 350 degrees F.
- Sprinkle both sides of each catfish with salt and Old Bay seasoning.
- In a separate bowl, combine the flour and the cornmeal.
- Dredge the catfish in the flour mixture and place in fryer.
- Deep fry for approximately 7 to 8 minutes until done.
- Drain on paper towels.
Nutrition Facts : Calories 947.9, Fat 23.8, SaturatedFat 5.4, Cholesterol 133.2, Sodium 163.3, Carbohydrate 118.8, Fiber 5.6, Sugar 0.5, Protein 59.5
SOUTHERN FRIED CATFISH
From Louis Osteen's Charlston Cuisine, Recipes from a Lowcountry Chef." His restaurant is Louis's in Charlston. This has buttermilk, flour, cornmeal, rice flour, beer, some spices and is fried in peanut oil. Can use 8 (4 oz. each) fillets or 4 (8 oz. each) fillets. You need 2 hours of marinating and then 3o minutes chilling so prepare accordingly. I can't wait to try this!
Provided by Oolala
Categories Catfish
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine buttermilk and beer in a nonreactive bowl.
- Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
- Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
- Drain fillets and toss them lightly in the breading mixture to coat them.
- Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
- Preheat the oven to 200 degrees F.
- On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
- Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
- Remove the fillets with a slotted spoon and place them on paper towels to drain.
- Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
- Work quickly so that they don't get overdone and serve immediately.
Nutrition Facts : Calories 658.9, Fat 19.7, SaturatedFat 4.7, Cholesterol 108.9, Sodium 3687.6, Carbohydrate 70.6, Fiber 5, Sugar 3.4, Protein 44.9
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