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.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
CATFISH STIR-FRY
We have a freezer full of catfish so I have been trying out different catfish recipes. My family and I liked this one.
Provided by ratherbeswimmin
Categories Catfish
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut catfish fillets into 2 x 3/4 inch strips.
- In a bowl, add the lemon juice and soy sauce; stir to combine.
- Add the fish strips to the bowl and let marinate for 20 minutes.
- Heat wok or large skillet to medium-high; pour 2 tablespoons oil around the top, rotate pan to coat with oil.
- Add carrots to wok; stirfry for 2 minutes.
- Add the next 7 ingredients and stirfry for 2 minutes.
- Transfer vegetables to a plate or bowl and set aside.
- Add 1 tablespoon oil to wok and let get hot.
- Drain fish and reserve marinade.
- Add fish to wok and stirfry for 2 minutes or until fish flakes.
- Transfer vegetables back to wok.
- Add cornstarch, water, salt, and pepper to reserved marinade; stir to combine; pour into wok.
- Stirfry on low heat for 2 minutes or until thickened and bubbly.
- Serve over hot cooked rice.
Nutrition Facts : Calories 403.2, Fat 23.6, SaturatedFat 4.4, Cholesterol 79.8, Sodium 1469.7, Carbohydrate 17.9, Fiber 3.8, Sugar 5.7, Protein 31.1
CATFISH DINNER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the catfish: To marinate the catfish, place the fillets and buttermilk in a flat bottomed container. Allow to marinate in the fridge for a minimum 30 minutes, maximum 1 day.
- Preheat a fryer to 350 degrees F with vegetable oil. Before frying, remove the catfish from the marinade and allow any excess buttermilk to drip off. Season the cornmeal with salt and pepper. Coat a fillet with flour, then egg wash, then seasoned cornmeal and repeat the process with the remaining fillets before frying. Fry until the catfish reaches 145 degrees F, 4 to 5 minutes. Remove from the fryer and allow to drain any excess oil on a plate with paper towels.
- For the sauce: In a medium saucepan over medium heat, add the butter and melt. Next, add the onions, peppers and celery and sweat until translucent. Then stir in the flour, seafood seasoning and garlic to thicken the butter. This will take 1 to 2 minutes.
- Next, add the cream and reduce the heat to medium-low. Cook until the cream sets. Finally, add the crawfish and whisk to blend, cooking for final 2 minutes.
- To serve, place 1/2 cup grits or polenta on the plate, then a quarter of the prepared crawfish sauce and top with a crisp cooked fish. Finish with green onions or chives.
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.
SOUTHERN FRIED CATFISH
Steps:
- Whisk together egg, milk, and 1/4 teaspoon salt in a medium bowl. Pulse saltines in a food processor until finely ground, then stir together with cayenne and remaining 1/4 teaspoon salt in a shallow baking dish.
- Dip 1 catfish fillet into egg mixture, letting excess drip off, then dredge in saltines to coat and transfer to a wax-paper-lined tray. Coat remaining fillets in same manner.
- Preheat oven to 300°F.
- Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 360°F on thermometer. Carefully lower 1 fillet into oil (temperature of oil will drop to 340°F), then fry until golden and just cooked through, 3 to 4 minutes. Transfer fillet with a slotted spatula to a rack set over paper towels to drain briefly, then transfer to a shallow baking pan and keep hot in oven. Fry remaining fillets in same manner, returning oil to 360°F each time.
FRIED CATFISH WITH CHIVE-GINGER SAUCE
Categories Fish Ginger Quick & Easy Lime Pan-Fry Chive Bon Appétit
Yield Serves 2
Number Of Ingredients 11
Steps:
- Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
- Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.
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
RESTAURANT-STYLE FRIED CATFISH
Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor I use peanut oil for frying but vegetable oil will do fine I have even fried the fish in olive oil :)
Provided by Kittencalrecipezazz
Categories Catfish
Time 2h6m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
- Cover the fillets completely with milk.
- Cover and chill for about 1-1/2 hours.
- In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
- Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
- Remove all the milk from the pan and allowing all the milk to drip off the fillets.
- Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
- Coat lightly with cornmeal mixture.
- Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
- Heat oil to 350°F.
- Fry the fish in batches about 3-4 minutes on each side or until golden.
- Drain on wire racks over paper towels.
- Serve with tartar sauce and lemon wedges.
SECRET INGREDIENT FRIED CATFISH
Pancake mix and carbonated water are the surprising secrets to these beautifully browned catfish fillets. Serve with coleslaw or sweet potato fries, and get ready for smiles. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a shallow bowl, whisk eggs and water. In another shallow bowl, combine the pancake mix, seasoned salt and pepper. Dip fillets in egg mixture, then coat with seasoned pancake mix., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 475 calories, Fat 34g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 386mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.
FRIED CATFISH AND SPAGHETTI
Spaghetti in a hearty tomato sauce accompanies this tender, flaky fish, coated in crisp cornmeal in this Southern dish. It's often paired with potato salad, and linked to the Deep South and the Midwest. But the recipe developer Millie Peartree grew up eating it in New York, where her mother, Millie Bell, who is from Savannah, Ga., would serve it as part of Friday night fish fries. This recipe calls for catfish, but whiting or flounder would also work well. Just make sure to look for a cornmeal that's not extra fine for the crispiest fish.
Provided by Millie Peartree
Categories pastas, seafood, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Marinate the catfish: In a medium bowl, mix together buttermilk, mustard, salt and pepper. Add the catfish strips, turning to coat each side, and place in the refrigerator to marinate as you prepare the sauce.
- Prepare the pasta sauce: In a large pot set over medium-high, heat olive oil until it shimmers. Add ground meat, onion, green pepper, seasoned salt and black pepper. Cook until the meat is browned and cooked through and the vegetables have softened, about 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds.
- Add tomato sauce, crushed tomatoes, stock, sugar, tomato paste, Worcestershire sauce, Italian seasoning, parsley, basil and red-pepper flakes. Continue to simmer until sauce has thickened, about 20 to 30 minutes.
- While the sauce is cooking, bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.
- As pasta cooks, prepare the fish for frying: As sauce cooks, heat the vegetable oil over medium-high in a large (12-inch) cast-iron skillet until it reaches 365 degrees on an instant-read thermometer.
- In a medium bowl or resealable plastic bag, combine the cornmeal, flour and seafood seasoning. Add the fish to the mixture, a few strips at a time, and tumble gently to coat evenly
- Working in batches, fry fillets until golden brown, about 5 minutes, flipping occasionally with tongs. Avoid crowding the pan, so that the fillets have room to brown properly. (Fish should be slightly crisp outside, and moist and flaky inside.) Drain on paper towels, and hit with seafood seasoning or salt as soon as the fried strips come out of the oil.
- Toss the spaghetti into the simmered sauce. Serve the sauced pasta across plates, alongside the fried fish. Sprinkle more basil and parsley over the top.
SKILLET CATFISH
It only takes three ingredients to whip up this tasty dish! Combine salad dressing with relish for a quick tartar sauce if you're tight on time. -Kim Hardison, Maitland, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- In a shallow dish, combine cornbread mix and seafood seasoning. Add catfish, one fillet at a time, and turn to coat., In a lightly oiled large nonstick skillet, cook fillets in batches over medium heat for 5-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 344 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 657mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 28g protein.
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