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
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
PAN FRIED CATFISH FILETS
Steps:
- In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
- Heat oil in a large skillet over medium heat.
- Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
- Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g
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
TYLER'S TASTE OF TEXAS STYLE CATFISH
Steps:
- Mix the eggs, hot sauce and water to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty Tyler's Taste of Texas plate.
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
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5/5 (2)Category MainsCuisine SouthernTotal Time 30 mins
- In a shallow dish or on a large plate, combine the cornmeal, flour, salt, cayenne and black peppers, and onion and garlic powders.
- Pour enough oil into a 7-quart cast-iron Dutch oven or other similarly sized vessel so that the fish fillets will be submerged. (You want to make the oil at least 1 1/2 inches deep and, if you prefer to deep-fry your fish, at least 3 or so inches deep.) Heat the oil over medium-high heat until it registers 350° (175°C) on a deep-fry or candy or instant-read thermometer.
- While the oil heats, slice each catfish fillet in half lengthwise and pat it dry. Dip the catfish fillets, 1 at a time, in the egg mixture, completely coating the fish and letting any excess drip off. Dredge each piece in the seasoned cornmeal, turning and coating it completely. Shake off any excess cornmeal.
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Servings 6Category Entrée RecipesAuthor Tom Perini
- Slice each fillet in half lengthwise. In a shallow bowl, combine the egg-dip ingredients and mix well. On a large plate, combine the ingredients for the seasoned cornmeal.
- Heat enough oil so that the fish fillets will be submerged in a 7 Quart Dutch Oven over medium-high heat to 350 degrees Fahrenheit.
- While the oil heats, dip the catfish fillets one at a time in the egg dip, coating each piece fully and letting any excess drip off. Dredge each piece in the seasoned cornmeal, coating it completely. Shake off any excess.
- When the oil is hot, carefully slip the fillets into the oil without crowding them (you may have to fry them in batches). Fry until the fillets float to the top of the oil, about 6 minutes. When the fish is ready, the meat will be flaky. Transfer them to a wire rack to drain.
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