Fried Catfish With A Kick Food

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.

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.

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.

OVEN FRIED CATFISH

Steps:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with non-stick spray.
• Season your catfish fillets with salt and pepper, then combine the cornmeal, breadcrumbs, and Cajun seasoning in a shallow baking dish.
• Dip each filet in a bowl of buttermilk, then transfer it to the cornmeal mixture and coat both sides liberally. Once coated, place the fillets on your prepared baking sheet (*see note).
• Bake until crispy and easily flaked with a fork, about 15-20 minutes depending on the thickness of your filets. Serve right away.

FRIED CATFISH WITH A KICK

Steps:

• Cut your catfish fillets into four pieces. You'll want to make sure your catfish fillets are about 4-6oz a piece.
• In a mixing bowl add the buttermilk, eggs and Worcestershire sauce. Blend until smooth with a fork or whisk.
• Let soak in egg and buttermilk mixture for 25-30 minutes.
• Drain all but about 1/2 cup of buttermilk and egg mixture from bowl. Add your creole mustard and half creole seasoning to the fillets and remaining wet mixture. Evenly coat fillets in mixture to ensure mustard and seasoning is evenly distributed.
• In seperate bowl mix together the remaining creole seasoning, black pepper, cayenne, onion powder, garlic powder, corn flower, corn meal, and flour.
• Or you can use 1 1/4 cups Lousiana fish fry instead of the corn flour and corn meal.
• Use a wok or another pot or pan with reasonable room to fry your fish. I would use a cast iron dutch oven or large cast iron frying pan for the best heat distribution. You don't want to crowd your fish too much, so make sure it's big enough or do two batches.
• Heat your peanut oil to about 375°F.
• Make sure to drain fillets fairly well before coating them in the dry mixture. Pat the extra dry coating off to avoid burnage. Let sit on wire rack for 2 minutes before placing in hot oil.
• Make sure the oil is really hot (375F) before placing fish into oil. Once you place your coated fillet pieces into your hot oil, turn the temp down to Med-High. Then after a minute turn to Med. Brown on each side for about 3-4 minutes depending on the size of your fillets. Turn heat back to Med-High when you first turn your fish. Turn back to Med after about a minute. They will be golden brown, but not too brown.
• If you need to do two batches due to the size of your pan then turn back up to med-high and get oil back to 375F before adding second batch. Turn back to Med after you've dropped your fish and let them cook for about the first minute.
• Place on wire cooling rack for about 2 minutes and serve then immediately.
• Goes great with cocktail sauce. French bread with butter and french fries are a yummy yet fattening addition to this dish.
• Oh, and don't forget that pint of beer!

FRIED CATFISH

Steps:

• In a large bowl, stir together the mustard, hot sauce and egg white. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
• Pour the oil into a Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line a plate with paper towels and set by the cooktop. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
• Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, 2 minutes total. Remove with a slotted spoon to the prepared plate.
• Serve with Country Remoulade and Beer Batter Hushpuppies.
• In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
• Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
• In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer.
• To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.)
• Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately.