Southern Style Golden Fried Fish Recipes

SOUTHERN FRIED CATFISH

Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories Seafood Fish Catfish

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

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

GOLDEN PAN-FRIED FISH

Golden Pan-Fried Fish image

A Golden Pan-Fried Fish recipe. Serve lemon wedges alongside fish.

Provided by Maria Helm Sinskey

Categories Beer Back to School Dinner Halibut Family Reunion Pan-Fry Bon Appétit Sugar Conscious Pescatarian

Yield Makes 4 servings plus leftovers

Number Of Ingredients 10

Ingredients

2 pounds 1 1/2-inch-thick halibut
1 3 1/2-ounce package panko (Japanese breadcrumbs; 1 1/2 cups)*
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons coarse kosher salt
2 teaspoons finely grated lemon
1/2 teaspoon cayenne pepper
3 large egg whites
1/4 cup dark ale or non-alcoholic (such as O'Doul's)
3 tablespoons (or more) extra-olive oil
Quick Tartar Sauce

Steps:

Cut fish into 4x1 1/4-inch rectangular Sprinkle with salt and pepper. Combine next 5 ingredients in large bowl.
Whisk egg whites and ale in medium bowl. Add fish to ale mixture and turn to coat; shake off excess, then turn fish in panko mixture to coat all sides. Place on plate.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add half of fish sticks. Cook until golden and just opaque in center, about 2 minutes per side. Repeat with remaining fish sticks, adding more oil to skillet as necessary. Transfer fish to paper towels; sprinkle with salt and pepper. Serve immediately with tartar sauce.
Available in the Asian foods section of some supermarkets and at Asian markets.

SOUTHERN FRIED FISH

Southern Fried Fish image

This extra crispy fried fish recipe is one of my go-tos whenever I have family and friends over for a visit and to share a good meal. You can also use this on shrimp, but here in Savannah, our favorite fish to fry are whiting and flounder. The batter is light and flavorful and the fish is perfect as an accompaniment to any vegetable or as a sandwich. I like to add a dash of hot sauce and have yellow mustard on hand for dipping.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup rice flour
1 1/2 teaspoons Creole seasoning
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 cup yellow cornmeal
1 1/2 cups vegetable oil or peanut oil
4 fish fillets, such as whiting or flounder, 6 to 8 ounces each
Hot sauce, to taste

Steps:

In a medium bowl, combine the rice flour, Creole seasoning, black pepper, garlic powder smoked paprika and yellow cornmeal, and whisk together until evenly mixed. Add the seasoned cornmeal to a large piece of wax paper.
Heat the oil in a large, deep cast-iron skillet until at least 325 degrees F (or add a few drops of cornmeal and if it sizzles, it's ready to start frying).
Rinse off the fish fillets and place in a large baking dish. Shake a few drops of hot sauce on both sides of 2 of the fish fillets, then coat both sides with the seasoned cornmeal. Fry the coated fillets in the hot oil, without turning, until the edges turn brown, about 4 minutes. Flip over and fry about another 4 minutes. Drain on a paper towel or wire rack. Repeat the coating and frying with the remaining 2 fillets.

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Step 2 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. Step 3 Heat oil in deep fryer to 365 degrees F (185 degrees C). Step 4. See more result ››.
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