Cajun Fried Catfish Food

CAJUN FRIED CATFISH

Steps:

• Rinse fish fillets under cold water, cut into 2-inch wide strips; place in a large bowl.
• Cover fish with buttermilk and mix with hands; cover and refrigerate: let soak for 30 minutes to an hour before frying.
• In a large zip top bag, combine flour, cornmeal, cajun seasoning, garlic powder and black pepper.
• Heat oil in a large iron skillet over medium-high heat to about 400 degrees.
• Meanwhile drain off buttermilk from the fish. Drop 3 to 4 pieces into the cornmeal mixture and coat each piece well.
• Fry fish pieces for 3 to 4 minutes per side, or until golden brown.
• Remove from hot oil and drain on paper towels or brown paper bags.
• Serve hot with tarter sauce.

SPICY SOUTHERN FRIED CATFISH

Steps:

• Make sure that the fish is nice and clean before anything else, then set to the side.
• In a large bowl add the self rising flour, cornmeal, and cajun seasoning. Mix well.
• In a separate bowl beat the two eggs, then add in the hot sauce, and mix.
• Next add the fish into the bowl with the hot sauce & egg mixture.
• Make sure that the fish is nicely coated with the wet mixture, then coat with the flour mixture.
• Once all of the fish is coated, let it set for about 5 minutes so that the cornmeal & flour mixture can stick well.
• Heat the oil between 350 - 375 F.
• Once the oil is nice and hot, carefully add the fish into the skillet or deep fryer, but do not overcrowd.
• Fry the fish until golden brown, then remove from the oil, and set on a paper towel lined plate or cookie sheet.
• Let sit until it's cool enough to eat.
• Serve & Enjoy.

CAJUN COMPROMISE CATFISH

Steps:

• Soak the fish pieces in milk for at least 30 minutes.
• In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
• Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
• Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

FRIED CATFISH

Steps:

• A deep fat fryer is preferable however a deep frying pan or cast iron like the one for making fried chicken will work just as well. You can use fresh of frozen catfish filets. The secret to fried catfish is cooking it at just the right temperature to seal in the moisture and flavor.
• If using fresh catfish, skin the catfish and then wash thoroughly. Make sure to remove any dark skin on the underneath of the fillet. If not removed, this skin will usually give catfish a bad "mud" taste.
• Rinse the fillets thoroughly and then pat dry with a paper towel.
• Old-timers add the seasoned salt and pepper to the cornmeal. Some newer cooks sprinkle the seasonings directly on the fish and just roll in the cornmeal. Either way, roll the fresh, catfish fillets in the seasoned mixture of corn meal. A quick clean way to coat the fish in the corn meal seasoned mixture is to place it in a zip lock plastic or paper bag and just shake the bag.
• Drop into a deep fryer with oil heated to 325 degrees. Fry catfish until it turns golden brown (about 5 minutes). Remove and drain onto a paper towel. Serve with greens, cole slaw and hush puppies.

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
• Heat oil in deep-fryer to 350 degrees F.
• Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

CAJUN OVEN-FRIED CATFISH

Steps:

• Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2" pieces.
• Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2". Lightly spray cooking spray on fish.
• Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.

CAJUN FRIED CATFISH

Steps:

• Preheat the oil in a deep fat fryer to 375°F.
• Cut the fish into 2 to 3 ounce pieces.
• Combine mustard, Tabasco sauce, Worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended.
• Put the white cornmeal in a food processor and blend at high speed for about 2 minutes; It will make the mixture much finer.
• Pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil.
• Mix well together until well blended; coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal/flour mixture.
• Fry the fish in a deep fat fryer at 375°F; the fish should float to the top of the grease and turn a golden brown.
• Remove from the fryer and drain on a stack of dry paper towels.
• This makes awesome Po' Boy's or just plain old fish sandwiches.

FRIED CATFISH FILLETS

Steps:

• In a large bowl, coat the catfish fillets with buttermilk, salt, onion powder, and garlic powder mixture. Cover the bowl and marinate for 15 - 30 minutes.
• Fill a large bowl with ¾ cup of flour. Fill another large bowl with beaten eggs. Fill a large pie plate or large bowl with cornmeal, panko breadcrumbs, ¼ cup of flour, and old bay seasoning.
• Dip the catfish fillets in the flour then shake off any excess. Dip them in the egg and again shake off any excess. Coat the catfish fillets with breadcrumb mixture then gently shake off excess.
• In a large heavy-bottomed pan or pot, heat 3 inches of oil over moderately high heat to 350°F. Gently drop the fish fillets in the hot oil and cook for 3-4 minutes or until fully cooked, turning once. Drain the cooked fish fillets on a paper towel-lined plate. Serve with remoulade sauce.