TENNESSEE FRIED CATFISH
Make and share this Tennessee Fried Catfish recipe from Food.com.
Provided by kzbhansen
Categories Catfish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- If catfish are frozen, thaw them in a bowl of milk.
- When thawed pat dry and season with salt and pepper to taste.
- Pour cornmeal into a paper bag and drop the catfish one piece at a time into the bag. Shake the bag to completely coat the catfish.
- Fry in a deep frying pan until golden brown.
- Drain well and serve hot.
Nutrition Facts : Calories 136.1, Fat 1.4, SaturatedFat 0.2, Sodium 894.7, Carbohydrate 28.6, Fiber 2.8, Protein 3.4
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
NEELY'S MEMPHIS-STYLE CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a deep-fryer to 375 degrees F.
- Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
- Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
- Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
- Serve with Remoulade Sauce.
- Mix all the ingredients in a small bowl.
TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE
The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that he said resulted in very crispy fish. He uses the same method in this recipe, adapted from his cookbook, "Soul: A Chef's Culinary Evolution in 150 Recipes" (Oxmoor House, 2018). If you're using boneless catfish, this dish can be served as a sandwich.
Provided by Korsha Wilson
Categories easy, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
- Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
- Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
- Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
- Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.
Nutrition Facts : @context http, Calories 987, UnsaturatedFat 57 grams, Carbohydrate 56 grams, Fat 69 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 957 milligrams, Sugar 7 grams, TransFat 1 gram
TEXAS FRIED CATFISH
Make and share this Texas Fried Catfish recipe from Food.com.
Provided by Dancer
Categories Catfish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Thaw frozen fish.
- Sprinkle both sides with salt and pepper.
- Beat eggs slightly and blend in the milk.
- Dip fish in eggs and roll in cornmeal.
- Place fish in a heavy fry pan which contains about 1/8" melted fat, hot but not smoking.
- Fry at a moderate heat.
- When fish is brown on one side, turn carefully and brown on the other side.
- Drain on absorbent paper.
- Serve immediately on a hot platter, plain or with a sauce.
Nutrition Facts : Calories 175.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 71.2, Sodium 815.3, Carbohydrate 31.7, Fiber 3, Sugar 0.4, Protein 5.6
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-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
The moist, tender fish and crispy cornmeal coating will make your family "meow" with delight.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 26m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 275°F. Heat oil (2 to 3 inches) in 4-quart Dutch oven to 375°F. Rinse fish; pat dry with paper towels.
- Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess.
- Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm on cookie sheet in oven while frying remaining fish.
Nutrition Facts : Calories 410, Carbohydrate 23 g, Cholesterol 85 mg, Fiber 1 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1090 mg
FRIED CATFISH AND SPAGHETTI
Spaghetti in a hearty tomato sauce accompanies this tender, flaky fish, coated in crisp cornmeal in this Southern dish. It's often paired with potato salad, and linked to the Deep South and the Midwest. But the recipe developer Millie Peartree grew up eating it in New York, where her mother, Millie Bell, who is from Savannah, Ga., would serve it as part of Friday night fish fries. This recipe calls for catfish, but whiting or flounder would also work well. Just make sure to look for a cornmeal that's not extra fine for the crispiest fish.
Provided by Millie Peartree
Categories pastas, seafood, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 28
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.
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