Southern Style Pan Fried Catfish Food

SOUTHERN FRIED CATFISH NUGGETS

Steps:

• Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat.
• In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate.
• In another big bowl put cornmeal and seasonings to taste.
• Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time.
• Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil.
• If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.

SOUTHERN-STYLE OVEN-FRIED CATFISH

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
• Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
• Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

SOUTHERN PAN FRIED CATFISH

Steps:

• In a flat dish (Like a baking dish or cake pan), combine cornmeal, Cajun seasoning, garlic powder, salt, and pepper. Whisk together to combine.
• Coat catfish in cornmeal mixture. Remove to a large plate or tray.
• Heat half of the butter in a large skillet over medium-high heat.
• When butter is hot, fry 2-3 fillets at a time for about 3 minutes on each side, or until fish flakes easily when tested with a fork.
• Repeat with remaining butter and catfish.
• Serve immediately.

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.

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.

SOUTHERN-STYLE PAN-FRIED CATFISH

Steps:

• Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
• In another shallow baking dish, whisk together flour, cornmeal, and salt.
• Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
• Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
• Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.

CLASSIC SOUTHERN-FRIED CATFISH

Steps:

• Gather the ingredients.
• Preheat the oven to 200 F. Line a rimmed baking sheet with foil and place a rack in the pan.
• Arrange the catfish in a wide, shallow bowl or pie plate. Pour the buttermilk over the fish.
• Combine the cornmeal, flour, salt, paprika, cayenne, and garlic powder on a pie plate.
• Take the fish out of the buttermilk and dredge the fish fillets in the flour mixture to coat thoroughly. Shake off excess flour mixture.
• Heat up 1 inch of oil in a deep, heavy skillet or heavy Dutch oven over high heat.
• The oil must be 350 F. Use a candy thermometer or drop a pinch of the flour mixture into the oil-if it bubbles and floats, the oil is ready. Just be mindful of maintaining the oil temperature while cooking the fish. Don't overcrowd the pan, as doing so will lower the oil temperature.
• Carefully place 2 to 3 fillets in the pan.
• Cook for about 5 to 6 minutes, or until golden brown. If the oil isn't deep enough to cover the fish, turn the fillets carefully after about 3 minutes.
• Remove the fish to the rack in the baking pan and place in the oven while you cook another batch. Repeat until all of the fish fillets are cooked. Serve hot with your favorite sides.

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.

BUTTERMILK PAN FRIED CATFISH

Steps:

• Place the catfish in a glass dish or deep pan.
• In a bowl whisk together the buttermilk, salt, pepper and Cajun seasoning.
• Pour the buttermilk over the catfish. Cover and let rest in the fridge.
• Place the cornmeal on a baking sheet.
• In a large pan, add about 1 inch of canola oil and heat until the oil sizzles when you drop a sprinkle of cornmeal into it.
• Lift out the fish filets one by one and let the excess buttermilk drip off.
• Dredge each catfish filet in the cornmeal and then gently place it into the pan with the hot oil. You may have to do this more than once as you don't want to crowd the pan.
• Pan fry the catfish on one side for about 3-4 minutes in the hot oil and then flip it over.
• Cook for a further 2-3 minutes until the fish filets are firm and opaque when broken with a fork.

SOUTHERN FRIED CATFISH

Steps:

• wash and drain well fillets.
• season fillets with salt and pepper.
• mix eggs with lemon juice, garlic powder, and cayenne pepper.
• in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper.
• dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on.
• we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands higher heats. heat your oil very hot.
• fry a few fillets at a tme until golden brown and let drain on paper towels or brown paper bags.
• serve with tartarsauce, lemon juice and hot sauce if sesired.

FRIED SOUTHERN CATFISH

Steps:

• 1. Combine first 4 ingredients in a shallow pan.
• 2. Stir together buttermilk and egg in a bowl.
• 3. Combine the cornmeal, garlic powder and thyme in a large Ziploc bag.
• 4. Dredge catfish in flour mixture.
• 5. The dip in buttermilk mixture.
• 6. Next shake catfish in sealed Ziploc bag.
• 7. Fry in a deep fryer or heavy duty cast iron skillet in hot peanut oil.
• 8. Serve with hush puppies.

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.