FRIED CATFISH WITH DICKEY SAUCE
Make and share this Fried Catfish With Dickey Sauce recipe from Food.com.
Provided by sistahmaryisis
Categories < 60 Mins
Time 38m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy.
- In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper.
- With a small knife, score both sides of the catfish four times across, deeply, about 11/2 inches apart.
- Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside.
- In a large pot or deep fryer, heat the oil to 325 degrees. Add the fish-one at a time for whole fish (if using fillets, two at a time)-and cook 7-8 minutes, or until golden brown and crisp. Remove and place on paper towels to drain. Serve with scallions and Dickey sauce.
- DICKEY SAUCE DIRECTIONS:.
- In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate it until ready to use.
Nutrition Facts : Calories 4455.4, Fat 463.2, SaturatedFat 81.7, Cholesterol 209.5, Sodium 540.1, Carbohydrate 52.5, Fiber 2.9, Sugar 5.2, Protein 36.9
NEELY'S MEMPHIS-STYLE CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a deep-fryer to 375 degrees F.
- Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
- Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
- Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
- Serve with Remoulade Sauce.
- Mix all the ingredients in a small bowl.
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.
OVEN-FRIED CATFISH WITH RéMOULADE SAUCE
Categories Sauce Fish Bake Quick & Easy Mardi Gras Mayonnaise Cornmeal Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
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.
TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE
The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that he said resulted in very crispy fish. He uses the same method in this recipe, adapted from his cookbook, "Soul: A Chef's Culinary Evolution in 150 Recipes" (Oxmoor House, 2018). If you're using boneless catfish, this dish can be served as a sandwich.
Provided by Korsha Wilson
Categories easy, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
- Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
- Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
- Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
- Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.
Nutrition Facts : @context http, Calories 987, UnsaturatedFat 57 grams, Carbohydrate 56 grams, Fat 69 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 957 milligrams, Sugar 7 grams, TransFat 1 gram
CATFISH POPPERS WITH SPICY DIPPING SAUCE
These little appetizers are so good! We really loved the dipping sauce and I can't wait to try it with some shrimp and scallops also. If you can't find the panko, feel free to use plain breadcrumbs as I did. Recipe is from Southern Living April 2006.
Provided by Dreamgoddess
Categories Lunch/Snacks
Time 30m
Yield 45 poppers
Number Of Ingredients 12
Steps:
- Combine the salt, Cajun seasoning and flour in a bowl.
- In another bowl, whisk together the eggs and milk.
- First dredge the fish in the flour, then dip in the eggs and finally dredge in the breadcrumbs.
- Fry the catfish pieces in about 1/2" of oil heated to 375 degrees.
- Fry about 2-3 minutes on each side, or until golden brown.
- Drain and serve with the Spicy Dipping Sauce.
- Spicy Dipping Sauce: Combine the mayonnaise, cocktail sauce, lemon juice, red pepper and Old Bay in a bowl.
- Chill, covered, until ready to serve with the poppers.
Nutrition Facts : Calories 52.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 14.2, Sodium 75.5, Carbohydrate 3.2, Fiber 0.1, Sugar 0.3, Protein 3.3
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.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 11 g, Cholesterol 53.8 mg, Fat 9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 2.1 g, Sodium 458.5 mg, Sugar 1.4 g
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
OVEN-FRIED CATFISH WITH DILL TARTAR SAUCE
Categories Fish Herb Bake Kid-Friendly Dill Bon Appétit Small Plates
Yield 2 Servings: can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.Place breadcrumbs and melted butter in separate shallow dishes. Cut each fish fillet crosswise in half. Season fish with salt and pepper. Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet. Bake fish until crisp, brown and just cooked through, about 12 minutes.
- Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend. Season tartar sauce with salt and pepper.
- Transfer fish to plates. Serve fish with tartar sauce.
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MOM'S FRIED CATFISH WITH HOT SAUCE RECIPE - TODD …
From foodandwine.com
Servings 4Total Time 30 minsCategory Catfish
- Combine the buttermilk, Worcestershire sauce, Hot Sauce, granulated garlic, granulated onion, and 1 teaspoon each of the salt and black pepper in a large bowl or large ziplock plastic freezer bag. Add catfish pieces; cover or seal, and refrigerate for 2 to 8 hours.
- Whisk together the cornmeal, cayenne, remaining 3 teaspoons salt, and 1⁄2 teaspoon black pepper in a shallow dish or pie pan.
- Remove the catfish from the buttermilk mixture, and dredge in the cornmeal. Let stand 5 minutes.
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