PAN FRIED CATFISH FILETS
Steps:
- In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
- Heat oil in a large skillet over medium heat.
- Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
- Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g
CATFISH (PAN FRIED)
This is a WONDERFUL way to make catfish filets. If you never had catfish, you have no idea what you are missing. Try it, you will like it!
Provided by Alan Leonetti
Categories Catfish
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Place catfish into a shallow bowl or baking dish.
- In another smaller bowl mix all of the seasonings. Season the filets with half of the seasonings. Add the lemon juice. Turn the catfish filets several times to coat evenly. Allow to stand at room temperature 15 minutes.
- Combine the cornmeal, flour and the remaining seasoning mixture in a bowl.
- Remove the catfish filets from the marinade and dredge in the cornmeal mixture, coating evenly.
- Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, add the catfish and fry in batches until golden brown on both sides, turning once, 3 to 4 minutes per side.
- Remove the catfish from the skillet with a slotted spatula, drain on paper towels and serve.
Nutrition Facts : Calories 1663.8, Fat 136.7, SaturatedFat 20.4, Cholesterol 159.8, Sodium 1362.8, Carbohydrate 52.2, Fiber 4.6, Sugar 1.7, Protein 58.8
PAN FRIED CATFISH
Make and share this Pan Fried Catfish recipe from Food.com.
Provided by Timothy H.
Categories Catfish
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, whisk the milk, mustard and hot pepper sauce together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence. Serve the catfish with the Andouille Smothered Beans.
Nutrition Facts : Calories 389.8, Fat 13.7, SaturatedFat 3.7, Cholesterol 96, Sodium 575.8, Carbohydrate 34.1, Fiber 2.8, Sugar 0.4, Protein 31.2
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.
SO GOOD PANFRIED CATFISH (MAKEOVER)
From Betty's Soul Food Collection... Purr-fect for catfish or any mild-flavored fish, this dish goes from pan to kitchen table in 20 minutes flat-with a spicy cornmeal breading that's sure to heat up dinner hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
- Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
- In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
CRISPY PAN-FRIED CATFISH WITH HOT SLAW
Frying fish in peanut oil (like using lard for fried chicken) gives catfish the crispiest, least greasy coating imaginable.
Yield serves 4
Number Of Ingredients 21
Steps:
- Cut the catfish fillets in half lengthwise, and then cut each half diagonally into 2 or 3 long pieces. Pour the buttermilk into a wide, shallow bowl and season it with 1/2 teaspoon salt and some black pepper. Marinate the catfish in the buttermilk at room temperature for 1 hour.
- In another wide, shallow bowl, combine the flour, cornmeal, 1 teaspoon salt, the cayenne, and black pepper to taste.
- Drain the catfish in a colander, and lay the pieces on a plate. Season them with 1/2 teaspoon salt. Pour about 1 inch of peanut oil into a deep cast-iron skillet and heat it to 350°F over medium heat. In batches, roll the catfish pieces in the flour mixture and gently lay them in the hot oil, being careful not to crowd the pan. Cook for about 4 minutes, until golden brown, and then gently flip; cook for 3 minutes or so. When the pieces are evenly crisp and golden brown, transfer them to a clean brown paper bag to drain. Repeat until all the catfish has been fried. Serve with lemon wedges and hot slaw.
- In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile. Let marinate for at least 15 and up to 30 minutes.
- In a large sauté pan over medium-high heat, sauté the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color. Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes. Remove the pan from the heat and add the butter and cilantro, tossing well to combine. Taste and season with salt if necessary. Serve hot.
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