Big Johns Southern Fried Catfish Recipes

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.

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.

Steps:

• Pat outside if fish with paper towel to remove extra moisture.
• In shallow dish, combine all dry ingredients except flour.
• Dip fish in buttermilk, shake off excess buttermilk and coat with flour.
• Dip again in buttermilk, then coat with cornmeal mixture.
• In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot.
• Fry fish about 5 minutes per side, depending on thickness, or until fish will flake away with a fork.

Steps:

• Clean chicken pieces being sure to remove any extra fat and skin.
• Combine marinade ingredients in large bowl.
• Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
• Heat deep fryer to 350 degrees F.
• Combine milk with beaten egg in med.
• bowl.
• Combine remaining dry ingredients in another bowl and mix well.
• Dry marinated chicken on paper towel.
• Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
• Place coated chicken pieces on a plate and let stand for 10 minutes.
• Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
• Remove from deep fryer and allow to drain for several minutes prior to serving.

Steps:

• Drain oysters, reserving the liquid.
• Mix oyster liquid, eggs, hot sauce and milk.
• Mix cornmeal, cajun seasoning, cayenne and baking powder.
• Saute oysters in butter until edges curl.
• Remove from heat and let cool.
• Dip oysters first in liquid, then dredge in cornmeal mixture.
• Fry oysters in hot pepper oil for three minutes over medium heat, turning once, they are done when golden brown.
• Remove, drain on paper towels.
• Serve immediately.

Steps:

• Preheat Grease to 360 degrees.
• In a bowl or pie plate or even a plastic bag place your cornstarch in and add a filet of your favorite fish. Close the bag and shake to coat the fish.
• Beat your eggs in a bowl and run the corn starched filets through the eggs.
• Mix your Corn Meal, Corn Flour, All Purpose Flour and Cajun Seasonings together in a Bowl, Pie Plate or a plastic bag and run your corn starched, egged filets through the flour mixture. Close the bag and shake to coat the fish.
• Fry for 5 minutes for an average sized filet.