BUTTERMILK PAN FRIED CATFISH
Enjoy an easy and delicious southern fish fry for dinner with this pan fried catfish recipe.
Provided by foodnessgracious
Categories Main Course
Number Of Ingredients 7
Steps:
- Place the catfish in a glass dish or deep pan.
- In a bowl whisk together the buttermilk, salt, pepper and Cajun seasoning.
- Pour the buttermilk over the catfish. Cover and let rest in the fridge.
- Place the cornmeal on a baking sheet.
- In a large pan, add about 1 inch of canola oil and heat until the oil sizzles when you drop a sprinkle of cornmeal into it.
- Lift out the fish filets one by one and let the excess buttermilk drip off.
- Dredge each catfish filet in the cornmeal and then gently place it into the pan with the hot oil. You may have to do this more than once as you don't want to crowd the pan.
- Pan fry the catfish on one side for about 3-4 minutes in the hot oil and then flip it over.
- Cook for a further 2-3 minutes until the fish filets are firm and opaque when broken with a fork.
SO GOOD PANFRIED CATFISH (MAKEOVER)
From Betty's Soul Food Collection... Purr-fect for catfish or any mild-flavored fish, this dish goes from pan to kitchen table in 20 minutes flat-with a spicy cornmeal breading that's sure to heat up dinner hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
- Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
- In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
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
PANKO CRUSTED CATFISH RECIPE
This Panko Crusted Catfish Recipe is easy, delicious and made a bit better for you than traditional deep fried catfish with just a few simple swaps!
Provided by Beth Neels
Categories entree Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Whisk spices for buttermilk mixture together with buttermilk.
- Coat both sides of fillets with the buttermilk mixture. Let rest for at least 10 minutes. Can be soaked longer, just refrigerate and remove from refrigerator to counter for 10 minutes.
- Mix spices into bread crumbs.
- Drain one side of fillets on paper towel.
- Coat the fillet with the panko and press down, if needed, to make panko adhere to fish.
- Add enough oil to get a depth of approximately 1 inch deep, in heavy bottom pan. Bring oil to 350-365°F. Add fillets a few pieces at a time. Don't overcrowd the pan. Fry until golden brown (about 3-5 minutes, depending on thickness) on one side, flip and brown second side.
- Drain on wire rack. Serve with sweet potato chips.
Nutrition Facts : Calories 338 kcal, Carbohydrate 31 g, Protein 28 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 85 mg, Sodium 2184 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
CLASSIC SOUTHERN-FRIED CATFISH
Steps:
- Gather the ingredients.
- Preheat the oven to 200 F. Line a rimmed baking sheet with foil and place a rack in the pan.
- Arrange the catfish in a wide, shallow bowl or pie plate. Pour the buttermilk over the fish.
- Combine the cornmeal, flour, salt, paprika, cayenne, and garlic powder on a pie plate.
- Take the fish out of the buttermilk and dredge the fish fillets in the flour mixture to coat thoroughly. Shake off excess flour mixture.
- Heat up 1 inch of oil in a deep, heavy skillet or heavy Dutch oven over high heat.
- The oil must be 350 F. Use a candy thermometer or drop a pinch of the flour mixture into the oil-if it bubbles and floats, the oil is ready. Just be mindful of maintaining the oil temperature while cooking the fish. Don't overcrowd the pan, as doing so will lower the oil temperature.
- Carefully place 2 to 3 fillets in the pan.
- Cook for about 5 to 6 minutes, or until golden brown. If the oil isn't deep enough to cover the fish, turn the fillets carefully after about 3 minutes.
- Remove the fish to the rack in the baking pan and place in the oven while you cook another batch. Repeat until all of the fish fillets are cooked. Serve hot with your favorite sides.
Nutrition Facts : Calories 629 kcal, Carbohydrate 34 g, Cholesterol 114 mg, Fiber 2 g, Protein 37 g, SaturatedFat 5 g, Sodium 1063 mg, Sugar 2 g, Fat 38 g, ServingSize 6 servings, UnsaturatedFat 0 g
CATFISH (PAN FRIED)
This is a WONDERFUL way to make catfish filets. If you never had catfish, you have no idea what you are missing. Try it, you will like it!
Provided by Alan Leonetti
Categories Catfish
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place catfish into a shallow bowl or baking dish.
- In another smaller bowl mix all of the seasonings. Season the filets with half of the seasonings. Add the lemon juice. Turn the catfish filets several times to coat evenly. Allow to stand at room temperature 15 minutes.
- Combine the cornmeal, flour and the remaining seasoning mixture in a bowl.
- Remove the catfish filets from the marinade and dredge in the cornmeal mixture, coating evenly.
- Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, add the catfish and fry in batches until golden brown on both sides, turning once, 3 to 4 minutes per side.
- Remove the catfish from the skillet with a slotted spatula, drain on paper towels and serve.
Nutrition Facts : Calories 1663.8, Fat 136.7, SaturatedFat 20.4, Cholesterol 159.8, Sodium 1362.8, Carbohydrate 52.2, Fiber 4.6, Sugar 1.7, Protein 58.8
FRIED CATFISH
Steps:
- Mix cornmeal, flour, salt, red pepper, garlic powder and black pepper in a shallow bowl. Dredge catfish fillets in flour mixture, shaking off excess.
- Fill a deep fryer, or large deep skillet half full with oil and heat to 375 degrees. Fry fish 3 to 4 minutes on each side or until golden brown. Drain on paper towels.
SOUTHERN PAN FRIED CATFISH
Southern Pan Fried Catfish is flaky and juicy with a golden, crispy cornmeal crust, pan fried to perfection. Serve with fresh creamy coleslaw for the perfect meal.
Provided by Michelle
Categories Main Course
Time 45m
Number Of Ingredients 7
Steps:
- In a flat dish (Like a baking dish or cake pan), combine cornmeal, Cajun seasoning, garlic powder, salt, and pepper. Whisk together to combine.
- Coat catfish in cornmeal mixture. Remove to a large plate or tray.
- Heat half of the butter in a large skillet over medium-high heat.
- When butter is hot, fry 2-3 fillets at a time for about 3 minutes on each side, or until fish flakes easily when tested with a fork.
- Repeat with remaining butter and catfish.
- Serve immediately.
Nutrition Facts : ServingSize 1 fillet, Calories 217 kcal, Carbohydrate 11 g, Protein 20 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 295 mg, Fiber 2 g, Sugar 1 g
CRISPY SOUTHERN FRIED CATFISH
Simple is best, and this Southern Fried Catfish is no exception. The easy dinner recipe only requires a handful of pantry staples and it's ready about 20 minutes!!!
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish.
- Pour milk into a separate dish.
- Heat oil and butter in a large skillet over medium heat.
- Dip a catfish fillet in the milk, and shake off any excess.
- Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
- Repeat with remaining fillets.
- Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it's done.
- Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
- Drain fish on paper towels.
- Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.
Nutrition Facts : ServingSize 1 (4 ounce) fillet, Calories 222 kcal, Carbohydrate 5.9 g, Protein 14.7 g, Fat 15.8 g, SaturatedFat 4.1 g, Cholesterol 36.7 mg, Sodium 659.3 mg, Fiber 0.6 g, Sugar 0.1 g
PAN FRIED CATFISH
Make and share this Pan Fried Catfish recipe from Food.com.
Provided by Timothy H.
Categories Catfish
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, whisk the milk, mustard and hot pepper sauce together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence. Serve the catfish with the Andouille Smothered Beans.
Nutrition Facts : Calories 389.8, Fat 13.7, SaturatedFat 3.7, Cholesterol 96, Sodium 575.8, Carbohydrate 34.1, Fiber 2.8, Sugar 0.4, Protein 31.2
FRIED CATFISH FILLETS
This fried catfish fillets recipe is so delicious! The catfish fillets are perfectly seasoned and cooked to perfection with a crispy outside yet tender inside.
Provided by Rika
Categories Main Course
Number Of Ingredients 12
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.
Nutrition Facts : Calories 219 kcal, Carbohydrate 23 g, Protein 19 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 92 mg, Sodium 414 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
PAN-FRIED CATFISH WITH ARUGULA-ORANGE SALAD
Steps:
- Combine arugula, oranges, and red onion in large bowl. Whisk together orange juice, olive oil, and 1 pinch of cayenne in small bowl. Season dressing to taste with salt and pepper.
- Combine cornmeal, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 pinch of cayenne in shallow dish. Rinse catfish; shake off excess water. Dredge catfish in cornmeal mixture; turn to coat evenly.
- Heat vegetable oil in heavy large skillet over medium-high heat. Add catfish and cook until coating is golden brown and crispy and fish is opaque in center, about 2 1/2 minutes per side.
- Drizzle dressing over salad. Divide salad equally among 4 plates; top with catfish and serve.
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
CRISPY PAN-FRIED CATFISH WITH HOT SLAW
Frying fish in peanut oil (like using lard for fried chicken) gives catfish the crispiest, least greasy coating imaginable.
Yield serves 4
Number Of Ingredients 21
Steps:
- Cut the catfish fillets in half lengthwise, and then cut each half diagonally into 2 or 3 long pieces. Pour the buttermilk into a wide, shallow bowl and season it with 1/2 teaspoon salt and some black pepper. Marinate the catfish in the buttermilk at room temperature for 1 hour.
- In another wide, shallow bowl, combine the flour, cornmeal, 1 teaspoon salt, the cayenne, and black pepper to taste.
- Drain the catfish in a colander, and lay the pieces on a plate. Season them with 1/2 teaspoon salt. Pour about 1 inch of peanut oil into a deep cast-iron skillet and heat it to 350°F over medium heat. In batches, roll the catfish pieces in the flour mixture and gently lay them in the hot oil, being careful not to crowd the pan. Cook for about 4 minutes, until golden brown, and then gently flip; cook for 3 minutes or so. When the pieces are evenly crisp and golden brown, transfer them to a clean brown paper bag to drain. Repeat until all the catfish has been fried. Serve with lemon wedges and hot slaw.
- In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile. Let marinate for at least 15 and up to 30 minutes.
- In a large sauté pan over medium-high heat, sauté the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color. Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes. Remove the pan from the heat and add the butter and cilantro, tossing well to combine. Taste and season with salt if necessary. Serve hot.
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- Cut the catfish into portions about the width and length of two fingers (human fingers, that is). Place in a resealable disposable plastic bag. Add buttermilk. Close bag, removing as much air as possible. Gently turn the bag several times to coat the fish. Marinate in the refrigerator for at least one hour and as long as four hours.
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- Cold Green Beans. Cold green beans, often called “dilly” beans, taste great with fried catfish. They’re quick and easy to make and pair well with the strong flavors of this dish.
- Mashed Potatoes & Gravy. Many people love potatoes, whether cooked on their own or alongside meat, such as roast beef. When they’re mashed and mixed with gravy, they taste even better.
- Cornbread. Cornbread is a delicious side dish that’s especially great when it’s prepared correctly. It pairs very well with fried catfish because both foods have a strong flavor and a crispy exterior, making them an ideal match.
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- In a shallow bowl whisk together corneal, flour, garlic powder, salt, black pepper, and cayenne pepper.
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- Add two pieces of fish at a time to the pan, fry until golden brown and crispy on both sides, about 3 to 4 minutes per side, and internal temperature reaches 145 °F (63°C). Transfer to a paper towel-lined pan to drain—Fry the remaining pieces of fish.
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