Deep Fried Catfish Bites With A Kickback Sauce Food

FRIED CATFISH BITES

Steps:

• Rub fish with hot sauce, salt and pepper.
• Set aside for 1 hour or more.
• Cut fish into bite-size pieces and dip into eggs.
• Roll in cornmeal.
• Fry quickly in deep fat for 2 or 3 minutes, or until golden brown.
• Drain.

THIN-CUT CATFISH WITH SPILLWAY SAUCE

Steps:

• Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
• Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
• Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
• Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
• In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
• Serve the catfish with the Spillway Sauce on the side.
• Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.

BIG DADDY'S DEEP-FRIED CATFISH

Steps:

• Preheat a deep-fryer to 350 degrees F.
• In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
• Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
• Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

Steps:

• Make fish:
• Preheat oven to 500°F with rack in middle.
• Brush a baking pan with 2 tablespoons oil.
• Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
• Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
• Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
• Make rémoulade while fish bakes:
• Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

FRIED CATFISH NUGGETS

Steps:

• Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
• Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.

OVEN-FRIED CATFISH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
• Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

CLASSIC FRIED CATFISH

Steps:

• COMBINE first 5 ingredients in a large shallow dish.
• Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
• POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
• Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

SECRET INGREDIENT FRIED CATFISH

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.