Fried Catfish With Dickey Sauce Food

CRUNCHY CATFISH SANDWICH

Steps:

• Preheat the oven to 350 degrees F.
• To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
• In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
• In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
• Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
• To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

FRIED CATFISH

Steps:

• Heat oil in pan, heat warming oven: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high. Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.
• Mix together cornmeal, flour, spices for dredging: Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.

TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE

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.

DEEP FRIED CATFISH BITES WITH A KICKBACK SAUCE

Steps:

• 1. DIPPING SAUCE
• 2. Gather your ingredients.
• 3. Add the mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl.
• 4. Whisk to combine.
• 5. Season with hot sauce and salt to your own particular tastes.
• 6. Mix until all the ingredients are thoroughly incorporated.
• 7. Cover, and reserve.
• 8. Chef's Note: If you have the time, allow the dipping sauce to sit for 2 to 3 hours, or overnight. This will help give the ingredients a chance to know each other.
• 9. THE CATFISH
• 10. Gather your ingredients.
• 11. Cut the catfish into bite-sized pieces, and reserve.
• 12. Add the flour, cornmeal, baking powder, 1 teaspoon of salt and the cayenne pepper to a large bowl.
• 13. Whisk to combine.
• 14. Chef's Note: Adjust the salt to your own tastes, or leave it out altogether.
• 15. Add the beer.
• 16. Whisk until there are no lumps and the mixture is completely smooth.
• 17. Chef's Tip: If you have any left over beer, you should drink it down. We don't want anything wasted.
• 18. Chef's Note: If the batter is still a bit thick, add some water to thin it down.
• 19. Mix the remaining 1-teaspoon of salt with the pepper, garlic powder, and paprika and/or dill, if using.
• 20. Use this to lightly season the fish on both sides.
• 21. Chef's Note: You will probably have more of the salt/pepper/garlic mixture than what you need. Discard any that's left.
• 22. Preheat your oil to 350f (176c).
• 23. Chef's Tip: If you have a deep fryer, most are preset to this temperature. If you are using a pot, then use a thermometer to keep the temperature as close to 350f (176c) as possible.
• 24. Dip a piece of catfish into the batter and then carefully place into the hot oil.
• 25. Chef's Tip: Place several pieces into the oil, but don't overcrowd.
• 26. Keep the catfish moving in the oil so that they don't stick.
• 27. Fry until the catfish bites are nice and brown, about 3 to 4 minutes.
• 28. Place the cooked catfish on a paper towel, and repeat for the remaining catfish.
• 29. Chef's Tip: To keep the catfish warm, you might want to place them on a paper-towel lined baking sheet. Preset the oven to 200f (94c), and keep them in there until ready to serve.
• 30. Chef's Note: If you have any batter left over, and you probably will, drizzle it into the hot oil, and make some crunchies, put them in the plate and lay the catfish on top. I think some people like the crunchies more than the catfish.
• 31. To serve, add to a serving plate, with the dipping sauce on the side. Add a few lemon wedges, and there you go. Enjoy.
• 32. Keep the faith, and keep cooking.

NEELY'S MEMPHIS-STYLE CATFISH

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.

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 WITH DICKEY SAUCE

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.

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.

RESTAURANT-QUALITY FRIED CATFISH

Steps:

• Pat fillets with paper towel
• Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator
• Meanwhile, make tartar sauce; After the tartar sauce is made, coat and cook the fish
• In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended
• Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium;
• While oil is heating, take a fillet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the fillet; coat it all over, twice; repeat with remaining fillets
• Check your skillet; the oil needs to be around 312 - 350ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready
• Cooking in batches of two fillets, place them in the hot oil; DO NOT MOVE THE FILLETS until they've cooked for 2 1/2 - 3 minutes on one side
• After 2 1/2 -3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes
• Use a thermometer to measure internal temperature; it should be 145ºF
• Remove fillets from oil and place on a paper towel
• Repeat until all fillets are cooked and drained
• Plate fillets and serve with lemon and tartar sauce
• In a small bowl, combine all ingredients; refrigerate until ready to serve

FRIED CATFISH WITH A CREAMY THAI SAUCE

Steps:

• Combine spices, salt, cornmeal, flour
• Coat catfish with mixture
• Let sit while making sauce
• In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
• Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
• Stir mixture
• Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
• Cook over medium heat until thick about 5 minutes
• Heat 2 tablespoons oil shaking off excess breading
• Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
• Remove and drain on paper towels
• Salt fish
• Serve with white rice
• Placing the fish over the rice and topping with coconut sauce