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
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.
CLASSIC FRIED CATFISH
Make and share this Classic Fried Catfish recipe from Food.com.
Provided by Bev I Am
Categories Catfish
Time 21m
Yield 6 serving(s)
Number Of Ingredients 8
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.
FRIED CATFISH
Steps:
- 1. Pre-heat a deep fryer to 350. In a large bowl add flour, cornmeal, baking powder, salt and cayenne pepper and whisk to combine.
- 2. Whisk in beer make sure to remove lumps. Cut the fish in half length wise to make strips or cut into bite sized pieces.
- 3. Place fish into batter and fry. Fried until fish is a golden brown. Drain fish and place onto a paper towel.
DEEP FRIED CATFISH
Make and share this Deep Fried Catfish recipe from Food.com.
Provided by MizzNezz
Categories Catfish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients.
- Heat oil to 365F degrees.
- Dip fish in milk, then in flour mixture.
- Fry a few at a time, turning once, about 2 minutes each side.
- Drain on paper towels.
SOUTHERN AIR FRYER CATFISH
Our Southern Air Fryer Catfish recipe is a healthier twist on traditional Southern deep fried catfish. The air fryer method fries without using oil.
Provided by Brooke
Categories Main Course
Time 22m
Number Of Ingredients 13
Steps:
- Preheat your air fryer for 2-3 minutes at 400 degrees.
- In a dish, measure and mix your cornmeal, flour, cheese, garlic and onion powders, cayenne, paprika, salt and pepper.
- In a different dish, use a fork or a whisk to scramble up your egg and buttermilk.
- Pat each catfish fillet dry with a paper towel, then dip into the egg mixture, coating both sides letting the excess drip back into the dish. A thin coating is all you need to get the crust to stick.
- Press the catfish into the cornmeal mixture on both sides of fish, making sure to coat fully and evenly.
- Using your tongs, carefully set your fillets evenly on the air fryer basket surface. If you wish to give a light spray of olive oil for extra crispiness and to prevent sticking, do this now.
- Set your timer for 12 minutes, turning with your tongs halfway through the cooking time. At the halfway point, you can also remove from the basket to spray a small amount of lemon juice or oil to prevent it from drying out. Place back in the basket and cook the additional time.
- Remove from air fryer and check to be sure that your catfish is cooked all the way through.
Nutrition Facts : ServingSize 4 g, Calories 328 kcal, Carbohydrate 24 g, Protein 35 g, Fat 9 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 147 mg, Sodium 492 mg, Fiber 3 g, Sugar 2 g
DEEP-FRIED CATFISH
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath it, he always had an abiding appreciation for the classic food of his childhood home in Mississippi. This simple, reliable formula for fried catfish can be applied to other relatively firm white filets. Mr. Claiborne's love of corn oil reflects the era in which he cooked. Canola, sunflower or peanut oil will work as well.
Provided by The New York Times
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil for deep frying.
- Cut each fillet in half crosswise.
- Combine the cornmeal, salt and pepper.
- Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil and cook five to 10 minutes or until crisp and brown. Serve with lemon halves, ketchup and hush puppies.
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
BIG DADDY'S DEEP-FRIED CATFISH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
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.
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