SOUTHERN-STYLE OVEN-FRIED CATFISH
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
- Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
- Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g
SOUTHERN FRIED CATFISH
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.
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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