Catfish Coating Mix Food

CORNMEAL-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SOUTHERN FRIED CATFISH

Steps:

• Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
• Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
• Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

FRIED CATFISH

Steps:

• Heat oil in pan, heat warming oven: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high. Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.
• Mix together cornmeal, flour, spices for dredging: Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.

MARINATED CATFISH FILLETS

Steps:

• Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.

FISH COATING MIX

Steps:

• Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings.
• To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3" oil in a large skillet to 375°F Fry one piece at a time until golden brown, 4-6 minutes.

CATFISH WITH CORNMEAL COATING

Steps:

• 1. Whether you are using fresh or frozen catfish filets make sure that they are completely thawed. Make sure to remove anything red on the meat by shaving it off with a good sharp knife. Pat dry with a paper towel.
• 2. Put oil in a Dutch oven or similar deep cooking pot. Heat it until when you put in the end of a wooden spoon handle and see it bubble around the handle.
• 3. While the oil is heating, mix all of the dry ingredients it a flat bottom bowel. Take each filet and press it into the cornmeal mixture. Cover the top surface with mixture and press in firmly. Flip and repeat. Place filet on a plate while you're waiting for the oil to heat. This allows the oil in the fish to better absorb the coating. It help lesson the amount of batter that that falls to the bottom of the pan. (You can make up and add more coating as needed.)
• 4. Cook each side about 3-4 minutes until coating is dark yellow not quite brown. When you insert a fork it should be easy to insert and remove. This is a good indicator of doneness.

CATFISH WITH CORNMEAL BREADING

Steps:

• Put flour in shallow dish.
• Combine eggs, milk, and salt in another bowl.
• Combine cornmeal, celery salt, paprika, pepper and mustard in shallow dish.
• Lightly coat fish in flour.
• Dip in milk/egg wash.
• Coat with corn meal.
• Put fish on paper towels on a baking sheet.
• Refrigerate 3 hours.
• Heat oil to 375 in a deep heavy pan.
• Heat oven to 300.
• Carefully add fish in batches to hot oil.
• Lower heat to medium high.
• Turn fish, cook until coating is golden brown and fish is opaque.
• Remove fish, drain on paper towels.
• Keep warm in oven.
• Serve with lemon wedges and tartar sauce.