Southern Style Oven Fried Catfish Food

CRISPY SOUTHERN FRIED CATFISH

Steps:

• Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish.
• Pour milk into a separate dish.
• Heat oil and butter in a large skillet over medium heat.
• Dip a catfish fillet in the milk, and shake off any excess.
• Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
• Repeat with remaining fillets.
• Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it's done.
• Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
• Drain fish on paper towels.
• Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.

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.

SOUTHERN FRIED CATFISH

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.

OVEN-FRIED CATFISH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
• Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

BAKED SOUTHERN CATFISH WITH A TWIST

Steps:

• 1. Take a baking sheet, and line it with parchment paper.
• 2. Place a metal cooling rack on top of the parchment paper.
• 3. Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.
• 4. In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.
• 5. Chef's Note: I like to make my own creole seasoning, so that I can control the ingredients. This is what I use, when I make up a batch: 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano 2 tablespoons dried basil 1 tablespoon dried thyme 1/2 tablespoon black pepper 1/2 tablespoon white pepper 1/2 tablespoon cayenne pepper 4 tablespoons paprika 1 tablespoon salt
• 6. In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.
• 7. Place the breadcrumbs into another bowl.
• 8. Take one of the pieces of catfish, and dredge it in the cornmeal/flour mixture. Making sure that the fillet is completely and evenly covered.
• 9. Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
• 10. Chef's Tip: To keep my hands as dry as possible, I place the catfish in the liquid using a pair of tongs.
• 11. Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.
• 12. Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.
• 13. Allow the fillets to rest for about 15 minutes.
• 14. Chef's Note: This resting period will help the coating stick to the fish, during the baking process.
• 15. Place a rack in the middle position, and preheat your oven to 425f (220c).
• 16. Bake for 18 to 20 minutes, or until the coating begins to nicely brown.
• 17. Chef's Note: Panko breadcrumbs are not a part of traditional southern fried catfish; however, their addition adds another level of flavor to the fish, and helps to keep the fillets moist during their time in the oven. This is why I call the recipe Baked Southern Catfish with a Twist.
• 18. Serving Tip: If you like you can serve these fillets with a nice bowl of dirty rice, or just a big bowl of homemade hushpuppies... YUM.
• 19. Keep the faith, and keep cooking.

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.