Mamas Fried Catfish Food

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:

• 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.

MAMA'S FRIED CHICKEN

Steps:

• Sprinkle chicken with salt and pepper.
• Place chicken in shallow dish or ziploc plastic bag; add buttermilk.
• Cover or seal, and chill at least 2 hours.
• Remove chicken from buttermilk, discarding buttermilk.
• Dredge chicken in flour.
• Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360°F.
• Add chicken, a few pieces at a time; cover and cook 6 minutes.
• Uncover chicken and cook 9 minutes.
• Turn chicken; cover and cook 6 minutes.
• Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary.
• Drain on paper towels.
• Test chicken with meat thermometer (170°F) or by piercing thickest portion with fork.
• When juices run clear it is done.

MOM'S FRIED FISH

Steps:

• Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

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.

PAT'S PAN-FRIED CATFISH

Steps:

• Dry your catfish filets with paper towels.
• Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
• Next, heat the shortening in a large skillet over medium-high heat.
• Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
• In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
• On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
• Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
• Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
• When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
• Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
• NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!