Deep Fried Catfish Food Network

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.

DEEP FRIED CATFISH

Steps:

• 1. COMBINE ALL YOUR DRY INGREDIENTS. BEAT EGGS AND BUTTERMILK IN A MEDIUM SIZE BOWL. WASH CATFISH FILLETS AND PAT DRY.
• 2. DIP FILLETS IN THE EGG WASH, SHAKE OFF EXCESS WASH, THEN ROLL IN THE CORNMEAL MIX TO COAT THOROUGHLY ON ALL SIDES. MAKE SURE OIL IS HOT, THEN PLACE FISH IN FRYING PAN AND FRY UNTIL GOLDEN BROWN ON BOTH SIDES.
• 3. DRAIN ON PAPER TOWELS AND SREVE HOT.

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.

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

FRIED CATFISH

Steps:

• Heat the oil in a deep saucepot or small fryer to 350 degrees F.
• Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan.
• To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter.
• To finish, drizzle with lemon juice 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.

FRIED CATFISH

Steps:

• Dry raw catfish using a paper towel.
• Season fish with creole seasoning to your preference or taste.
• Cover catfish in a dry cornmeal dredge. No wet needed here.
• Place the catfish in a fryer for 11 minutes at 350ºF or until it is golden brown or fill a pan with 1 inch of canola oil and fry fish.
• Remove fish when crispy and plate with lemon wedge on top and curly parsley.

FRIED CATFISH

Steps:

• Thoroughly combine seasoning mix ingredients in a small bowl and set aside.
• In a cake pan, combine 1-1/2 Tsp of the mix with 1 cup flour.
• In another pan, combine 2 Tbsp seasoning mix with the remaining 1-1/2 cups flour and the cornmeal and corn flour.
• In a third pan, beat together the milk, eggs, and mustard.
• Reheat the oil used for the hushpuppies to 350 degrees F.
• Meanwhile, sprinkle the remaining seasoning mix on both sides of the fish fillets, and let set for at least 5 minutes.
• Dredge in flour first, then coat with egg mixture.
• Dredge in cornmeal mixture, pressing the mixture firmly into the fish with your fingers.
• Shake off excess coating.
• Fry the fish in hot oil until browned and crisp.
• Do not crowd while cooking.
• Drain on paper towels.
• Let oil reheat to 350 degrees F before cooking next batch.
• Serve immediately with hushpuppies.

DEEP FRIED CATFISH

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.

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.

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.

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.

DEEP-FRIED CATFISH (FOOD NETWORK)

Steps:

• Preheat a deep-fryer or pot 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.
• Dredge the fillets with the salt mixture.
• 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.