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.
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
TEXAS ROADHOUSE FRIED PICKLES RECIPE
Provided by Katie Clark
Time 2m
Number Of Ingredients 8
Steps:
- Remove pickles from the jar - slice if you are using a whole pickle.
- Dry off pickles with a paper towel. Side aside pickles.
- Mix together flour, cajun seasoning, dried oregano, basil, cayenne, salt, and pepper in a bowl.
- Heat oil to between 350 and 375 degrees
- Dip each pickle into the flour mixture and cover
- Place in oil and cook until golden brown on each side
- Place on a plate lined with a paper towel to dry excess grease
Nutrition Facts : Calories 47 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 261 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
HOW TO MAKE TEXAS ROADHOUSE FRIED PICKLES
Texas Roadhouse coupons frequently feature a free appetizer of your choice. One option is the restaurant's signature fried pickles. This Texas Roadhouse Fried Pickle recipe is easy to replicate and allows you to enjoy the appetizer whenever the mood strikes, even if you don't have a free appetizer cuopon. Making this copycat Texas Roadhouse Deep Fried Pickles recipe requires a few steps and common pantry ingredients. For best results, you will need access to a deep fryer. If you do not have a deep fryer, a deep pot will work, but the outcome will not be as crispy as the higher-temperature fryer fried pickles. From start to finish, the copycat Texas Roadhouse Fried Pickles recipe takes about five to ten minutes to complete and offers an excellent dish to serve as sports-related parties. Pickle chips, either dill or another pickle flavor of your choice, are coated in seasoned flour and deep fried until golden brown. The finished pickles are usually served with ranch dressing or horseradish sauce.
Provided by ElizabethKnicely
Categories Vegan
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a deep fryer or large deep pan until oil sizzles when water drop is placed on top.
- Combine flour, salt, pepper, sugar and cayenne pepper in a large mixing bowl. Whisk to incorporate all the dry ingredients.
- Drain the pickle chips to remove excess water. The pickles do not need to be completely dry as some moisture is needed for the battering process.
- Toss a portion of the pickle chips in the seasoned flour mixture until the pickle chops are well-coated with the flour.
- Transfer the pickle chips to a wire strainer. Shake to remove excess flour from the pickle chips. Carefully place the pickle chips in the hot oil. Cook for 3 to 4 minutes, or until the pickles float to the surface.
- Remove from oil and place on a plate lined with paper towels to drain. Transfer to a serving plate and serve with a dipping sauce of your choice.
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