CATFISH STRIPS
This [fried catfish] recipe is really easy, especially if you don't have much time. If you don't like fish you can use boneless/skinless chicken breasts instead.
Provided by Olarouge
Categories < 30 Mins
Time 22m
Yield 12 Strips, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Mix 1.5 cups of cornmeal with a half tablespoon of the other dry ingredients. Using a fork, stir the the dry-mix until well blended together.
- 2. Cut catfish fillets in half so that you end up with strip-size pieces.
- 3. Heat Crisco All-Vegetable Shortening to 350 degrees on the stove-top using a cast iron skillet. Test the shortening/oil to ensure that it is ready for frying by dipping a bite-size catfish piece in the hot shortening/oil.
- 4. Next, Begin dredging your catfish into the dry-mix until well coated.
- 5. Shake off excess mix and gently lay the catfish strips in the iron skillet. place about 5-6 strips at a time in the skillet. Turn strips once maybe twice while cooking until strips are "pancake brown" color. Overcooking the fish will make the bite very crunchy and the taste very dry. The best time for cooking is between 5-7 minutes. Once the fish has achieved it doneness, remove fish from oil and place on a few sheets of stacked paper towel . That's it -- You're ready to enjoy! The catfish strips go well with steamed rice, steamed veggies, and/or you can use them as the meat component in some tacos.
Nutrition Facts : Calories 1367.6, Fat 118.5, SaturatedFat 33, Cholesterol 131.2, Sodium 1123, Carbohydrate 37.9, Fiber 3.9, Sugar 0.4, Protein 40.4
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
FRIED CATFISH FINGERS
Fried catfish is a Soul Food staple found not just across the South, but across America. This favorite is flaky and tender on the inside, crunchy and slightly spicy on the outside. Soaking the catfish in buttermilk for a short time adds a tangy flavor, and if you whisk in a little hot sauce you get an extra layer of heat that can't be beat!
Provided by Carla Hall
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Place the catfish strips in a large shallow dish and pour the buttermilk over the top (if using the hot sauce, whisk the hot sauce into the buttermilk first). Turn the strips to make sure they are coated in the buttermilk. Allow to marinate for at least 15 minutes and up to 1 hour.
- Mix the cornmeal, flour, baking powder, salt, black pepper, garlic powder, dry mustard and cayenne together in a large shallow dish.
- Fill a large (10- or 12-inch) skillet with vegetable oil to a depth of 1/2 inch and heat over medium-high heat until very hot: A pinch of the cornmeal mixture should sizzle when it hits the oil.
- Remove the catfish strips from the buttermilk and discard the buttermilk. Let the excess liquid drip off the strips before dredging. Dredge the catfish strips in the cornmeal mixture until evenly coated, shaking off the excess.
- Carefully lay the first strip into the hot oil, then add as many strips as can comfortably fit into the pan without overcrowding; you want to keep an inch or so of space between each piece. Fry the strips until golden brown, 2 to 3 minutes per side, then transfer the strips to a wire rack to drain. Repeat with the remaining strips, adding more oil if necessary (be sure to reheat the oil if you add more).
- Sprinkle the catfish fingers with Lemon Parsley Salt and serve with lemon wedges.
- Place the parsley leaves on a plate covered with a paper towel. Microwave on medium-high heat in 30-second intervals until the parsley dries out (but retains color), about 2 minutes depending on your microwave.
- Blend the salt with the lemon zest and parsley leaves in a spice grinder or blender until fine. Makes about 1/3 cup.
TORTILLA CRUSTED CATFISH PO' BOYS
Our chopped challenge this week was to figure out the best way to cook catfish. We realized that its sweet, flaky flesh was perfect for frying. Chopped Basket Ingredient: catfish
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
CATFISH SPREAD
Whenever we have a fish fry, we begin the meal with this dip. My children and grandchildren love it, and it gets rave reviews at picnic and potlucks. Someone always requests the recipe. -Edna Carter, West Point, Virginia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 5 cups.
Number Of Ingredients 14
Steps:
- Place catfish in a 2-qt. microwave-safe dish; drizzle with water. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Drain and discard cooking liquid. Using a fork, flake fish into small pieces; set aside. , In a large bowl, beat cream cheese and spreadable cheese until smooth. Add the onions, parsley, lemon juice, Worcestershire sauce and seasonings and mix well. Stir in the crab, shrimp and catfish. Cover and refrigerate for at least 2 hours. Serve with vegetables.
Nutrition Facts : Calories 201 calories, Fat 18g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 325mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
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