Tortilla Fried Catfish Recipes

TORTILLA CRUSTED CATFISH PO' BOYS

Steps:

• Cut the catfish into 2-inch strips and pat dry. Stir together the flour and 1 tablespoon of the Cajun seasoning with 1/4 teaspoon each salt and pepper. Whisk another tablespoon of the Cajun seasoning into the buttermilk. Pulse the tortillas in a food processor until finely ground with a third tablespoon of the Cajun seasoning.
• Add the vegetable oil to large, heavy-bottomed pot and bring to 350 degrees F over medium heat.
• Toss the catfish with the seasoned flour, then place the catfish in a sieve and shake off any excess flour. Divide the catfish strips into two batches. Dip the first batch in the buttermilk, letting the excess drip off, and then dredge in the tortillas. Fry the catfish until golden, about 5 minutes. Drain on paper towels. Dredge and fry the second batch of catfish in the same manner.
• Stir together the mayonnaise and the remaining tablespoon Cajun seasoning. Spread evenly on the rolls. Divide the iceberg and tomato slices among the rolls. Top with the catfish. Serve with hot sauce.

TORTILLA FRIED QUESO CATFISH

Steps:

• Whisk the lemon juice, hot sauce, salt, and pepper together in a shallow bowl. Dip each catfish fillet in the lemon juice mixture. Dredge catfish in seasoned flour, followed by buttermilk, and then corn tortilla flakes to coat completely.
• Pour oil into a large, deep saute pan until it comes about halfway up the sides of the pan. Heat oil to 350 degrees F. When oil is hot, carefully add fish fillets to pan, in batches if necessary, and deep-fry until golden brown, about 10 minutes total. Remove from the oil and drain on paper towels.
• Place 1 1/2 ounces of queso on each of 6 plates and top with the fried catfish. Place 1/2-ounce of pico de gallo on top of the catfish. Garnish with a lime wedge and serve.

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.

SOUTHERN-STYLE PAN-FRIED CATFISH

Steps:

• Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
• In another shallow baking dish, whisk together flour, cornmeal, and salt.
• Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
• Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
• Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.

CLASSIC FRIED CATFISH

Steps:

• COMBINE first 5 ingredients in a large shallow dish.
• Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
• POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
• Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

OVEN-FRIED CATFISH

Steps:

• Pat fish dry with paper towels. In a shallow bowl, combine the cornflake crumbs, celery salt, onion powder, paprika and pepper. In another bowl, beat the egg white and milk. Dip fillets into egg white mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE

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.

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.

SOUTHERN FRIED CATFISH

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.

EASY CRISPY FRIED CATFISH

Steps:

• In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
• Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
• Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
• (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
• Drain fish on paper towels and sprinkle with salt or seasoning salt.
• Serve hot with tartar sauce.

TORTILLA FRIED CATFISH

Steps:

• whisk egg, add green chilis and salt coat fish place tortilla chips in a zip lock bag, place fish in bag and toss till coated