Southern Fried Catfish Near Me Food

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SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 quart peanut oil
1 cup stone-ground fine cornmeal
1 cup all purpose flour
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
1/4 teaspoon freshly ground black pepper
6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
3/4 cup low-fat buttermilk

Steps:

  • Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
  • Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
  • Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

From Louis Osteen's Charlston Cuisine, Recipes from a Lowcountry Chef." His restaurant is Louis's in Charlston. This has buttermilk, flour, cornmeal, rice flour, beer, some spices and is fried in peanut oil. Can use 8 (4 oz. each) fillets or 4 (8 oz. each) fillets. You need 2 hours of marinating and then 3o minutes chilling so prepare accordingly. I can't wait to try this!

Provided by Oolala

Categories     Catfish

Time 2h55m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup buttermilk
3/4 cup beer, do NOT use dark beer
2 lbs catfish fillets, split down the middle
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup rice flour
1 tablespoon paprika
2 tablespoons salt
2 tablespoons fresh ground black pepper
peanut oil (for frying)

Steps:

  • Combine buttermilk and beer in a nonreactive bowl.
  • Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
  • Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
  • Drain fillets and toss them lightly in the breading mixture to coat them.
  • Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
  • Preheat the oven to 200 degrees F.
  • On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
  • Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
  • Remove the fillets with a slotted spoon and place them on paper towels to drain.
  • Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
  • Work quickly so that they don't get overdone and serve immediately.

Nutrition Facts : Calories 658.9, Fat 19.7, SaturatedFat 4.7, Cholesterol 108.9, Sodium 3687.6, Carbohydrate 70.6, Fiber 5, Sugar 3.4, Protein 44.9

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