Crispy Catfish Recipes

Steps:

• In a shallow bowl, whick together the egg and milk.
• In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings.
• Dip the fish fillets into egg mixture, then coat with cereal mixture.
• In a large skillet, heat 1/4-inch of oil over medium-high heat.
• Fry the fillets for 5-7 minutes on each side.

Steps:

• Preheat oven to 425°F.
• Combine dressing and egg whites, whisk well.
• Combine cornmeal, parmesan, flour, pepper and salt in shallow dish.
• Pat fish dry, dip in egg mixture and dredge in cornmeal mixture.
• Place fish on a baking sheet coated with cooking spray.
• Bake 8-12 minutes each side until lightly browned and fish flakes easily.
• Serve with lemon wedges.

Steps:

• In a shallow dish, combine the first four ingredients. Pat fillets dry; dip in butter, then coat with crumb mixture. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork.

Steps:

• Put the catfish a shallow pan and cover with water. Add a tablespoon of the salt, cover with plastic wrap and soak overnight in the refrigerator.
• Mix the cornmeal, flour, the remaining1 teaspoon salt and the black pepper in a plastic bag. Drain the water from the catfish and transfer the fillets one at a time to the bag with the cornmeal. Shake the bag to coat the fish and place on a sheet tray or platter.
• Heat the oil in a deep fryer or Dutch oven to 300 degrees F.
• Drop a few fillets into the hot oil. Do not overcrowd. Cook the fish until golden brown, about 10 minutes. Remove the pieces with a slotted spoon and keep warm in an oven while frying the remaining pieces.

Steps:

• Heat oven to 450 degrees.
• Mix cornmeal, breadcrumbs, paprika, garlic salt and pepper.
• Lightly brush dressing on all sides of fish.
• Coat fish with cornmeal mixture.
• Place fish on rack in broiler pan. Bake, uncovered, 15 to 18 minutes or until fish flakes easily with fork.

Steps:

• Preheat the oven to 350 degrees F.
• To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.
• In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F.
• In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.
• Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.
• To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

Steps:

• In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
• Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
• Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
• (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
• Drain fish on paper towels and sprinkle with salt or seasoning salt.
• Serve hot with tartar sauce.

Steps:

• Heat oven to 450°. Spray broiler pan rack with cooking spray. If fish fillets are large, cut into 4 serving pieces.
• Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture.
• Place fish on rack in broiler pan. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.

Steps:

• Rinse, pick out bones and undesirable bits, lightly dry catfish.
• Mix the corn meal and seasonings in a pie plate.
• Scramble the eggs and buttermilk in a bowl.
• Heat a skillet filled about 1/2 an inch with corn oil over a medium flame. Throw a drop of water in it, when it sizzles you're ready to cook.
• While the oil is heating, dredge the fish in the corn meal mix.
• Then dip in egg mix.
• Then heavily coat it in then corn meal mix pressing the corn meal into the egg. Be sure to cover all the wet spots before lightly knocking off any loose corn meal.
• Last, set the piece aside to await frying.
• For an extra thick crust, dip in egg and corn meal again. You will need to increase the amount of egg, buttermilk and corn meal by 50%.
• Once the oil is hot, place as many pieces of coated fish into the skillet without over crowding it using the pieces that have been sitting the longest.
• After about 3 minutes, turn the pieces half way around keeping them on the same side and cook until the sides start to brown. You want a medium to dark brown color on the underside before flipping.
• Repeat the same after flipping but watch closely as it won't take as long to brown.
• Remove pieces from the skillet, let the oil drain off and place on a rack to cool while the next round gets fried. You can put them in a 200 degree oven to keep hot while the rest cook.
• Coat both sides of the onion rolls with Durkee Sauce (Mayo if you don't have it), place pieces of fish on the bottom half, cover top of fish with relish and onion, add top half of the roll and resist the urge to eat it all yourself.
• The crust is a bit dry so you want to eat it with some kind of dipping sauce.
• For left overs, just reheat in a 250 degree oven or eat it cold like fried chicken.

Steps:

• Combine cornmeal, flour, ground chili powder, cayenne to taste, garlic powder, salt, and pepper on a shallow dish.
• Coat each fillet in the beaten egg, then dredge in the cornmeal mixture.
• Place breaded fillets in a single layer on a plate, cover, and refrigerate for at least 30 minutes to set breading.
• In a skillet over medium-high heat, melt 1 Tbsp of the butter together with the oil.
• Take chilled fillets from refrigerator and brown them until golden brown on each side and cooked through, about 4 to 6 minutes per side.
• Transfer cooked fish to serving plates.
• Over low heat, heat remaining butter in the same pan you cooked the fish in; sauté the minced onion and minced garlic clove for 3 minutes, then stir in the hot pepper sauce, making sure to scrape the bottom of the pan with a spatula to get up the cooked bits.
• Divide the sauce between the 4 servings and drizzle over the fillets.
• Serve fillets immediately with good blue cheese dressing and celery sticks.

Steps:

• In a shallow bowl, whick together the egg and milk.
• In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings.
• Dip the fish fillets into egg mixture, then coat with cereal mixture.
• In a large skillet, heat 1/4-inch of oil over medium-high heat.
• Fry the fillets for 5-7 minutes on each side.

Steps:

• . * Preheat oven to 425°F Coat a large nonstick baking sheet with cooking spray.
• * In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
• * Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
• * Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.

Steps:

• Heat oven to 375ºF.
• Combine coating mix, garlic powder and onion powder in medium bowl; stir in cheese.
• Spray baking sheet with cooking spray. Moisten fish with water. Add, 1 piece at a time, to coating mixture, turning to coat both sides of each fish piece with coating mixture. (Fish pieces will not be completely coated with coating mixture.) Place on prepared baking sheet. Top with any remaining coating mixture. Lightly press coating mixture into fish to secure.
• Bake 20 min. or until fish flakes easily with fork. Meanwhile, combine all remaining ingredients except avocado.
• Cut avocado into 6 slices. Serve fish topped with cucumber mixture and avocados.

Steps:

• Heat oven to 350°F.
• Beat egg in pie plate. Mix cracker crumbs and seasonings in separate pie plate. Dip fish, 1 fillet at a time, in egg then in crumb mixture, turning to coat both sides of each. Place in foil-lined 15x10x1-inch pan sprayed with cooking spray.
• Bake 15 min. or until fish flakes easily with fork. Meanwhile, mix mayo and chiles.
• Serve fish with mayo mixture.