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.
FLORIDA-INSPIRED FRIED FISH SANDWICH
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the slaw: In a medium mixing bowl, combine the mayonnaise, scallions, buttermilk, capers, vinegar, lemon juice, Fresno chile, green and red cabbages and plenty of salt and pepper. Allow to sit in the refrigerator while you prepare the other ingredients.
- For the fish: Sprinkle a generous amount of salt and pepper on a plate. Place the fish on the plate and turn several times to coat all over. Set aside.
- Pour 2 inches of oil in a large skillet with high sides. Heat to 350 degrees F over medium-high heat.
- In medium bowl, add the turmeric, 1 cup of the flour, salt to taste and enough beer so that the batter is the consistency of thick pancake batter. Whisk until smooth. In a baking dish, put the remaining flour. Add the fish to the flour and coat all over. Working with one piece of fish at a time, shake off any excess flour, then add to the batter. Coat well, allowing any excess batter to drip off.
- Add the fish to the oil and fry, flipping about halfway through, until both sides are golden, 4 to 6 minutes total depending on the thickness of your fish. Adjust the heat as necessary during cooking. Transfer the fish to a paper towel-lined plate as done and season with salt.
- Top each bottom bun with slaw, then with a piece of fish and then with more slaw. Top with the top buns. Serve.
GRANDPA CORNISH'S DEEP FRIED FISH
My grandpa Cornish makes fried catfish with this recipe. I tried it with baby squid, YUMMMMM! I am not sure about the quantities, just use what looks right.
Provided by Kirste
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix beer and egg.
- "Soak"fish (or whatever) in beer-egg mixture.
- Grandpa varies the soaking time, I wouldn't go less than 10 minutes.
- Heat oil in pan or deep fryer.
- Season pancake mix to taste with favorite spice mix.
- Take fish out of beer-egg mixture and dredge in pancake mix.
- Fry as normal.
- Salt and pepper to taste.
- I like to drizzle lemon or lime juice (or even vinegar) over before eating.
DEEP-FRIED FISH IN BATTER (ICELAND)
*Djupsteiktur Fiskur* in Icelandic, this recipe could more aptly be named "Iceland Does the Fish Part of Britain's Fish & Chips" -- Long, but accurate. :-) Although I've lived here in Iceland for 4+ yrs now, I've posted only a handful of Icelandic recipes. I decided to remedy that, went to the library yesterday & found *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "When the British Army occupied Iceland in 1940, it didn't take enterprising Icelanders long to discover what to offer the soldiers & the 1st fish & chips spot opened in Reykjavik a few wks later." Iceland is known for its fish & potatoes, so this was a natural for them. (Time does not include 30 min resting time for batter) *Enjoy* !
Provided by twissis
Categories Icelandic
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat fish fillets dry w/paper towels, cut into pieces & set aside.
- Mix the next 6 ingredients (flour through pepper) in a large bowl. Add beer + egg & mix till smooth & lump-free. Allow batter to rest for 30 minutes.
- Heat oil to approx 180°C (350°F). Dip fish pieces in the batter & deep-fry them (a few at a time) for 5-6 minutes or till golden brown.
- Remove from the oil using a slotted spoon, drain on kitchen paper & keep warm till all the fish has been cooked.
GRANDPA'S FRIED FISH
This recipe was from my DH's grandfather, who was an avid fisherman. My husband made sure I put this recipe in my collection!
Provided by JenniferK2
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients except fish and mix well.
- Coat fish fillets or pieces in batter and place on cookie sheet or tray; chill for around 30 minutes (if you skip this step, the batter will not stick to the fish).
- Deep-fry or pan-fry until cooked through.
Nutrition Facts : Calories 255.1, Fat 4.9, SaturatedFat 1.2, Cholesterol 161.5, Sodium 782.4, Carbohydrate 23.9, Fiber 1.1, Sugar 0.3, Protein 26.8
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.
DEEP FRIED FISH
Make and share this Deep Fried Fish recipe from Food.com.
Provided by Helen Watson1
Categories Healthy
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Half-fill a deep pan with melted fat or oil. Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
- Sift the flour and salt into a bowl.
- Beat to a smooth batter, unbeaten egg, butter and milk. Then add the flour and salt mixture.
- Coat 2 pieces of fish with batter.
- Lift into the pan with a fork or kitchen tongs.
- Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
- Remove from the pan and drain on absorbent kitchen paper.
- Repeat with the remaining fish.
- Garnish with lemon wedges.
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