Deep Fried Catfish Recipes

Steps:

• COMBINE first 5 ingredients in a large shallow dish.
• Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
• POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
• Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Steps:

• Heat the oil for deep frying.
• Cut each fillet in half crosswise.
• Combine the cornmeal, salt and pepper.
• Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil and cook five to 10 minutes or until crisp and brown. Serve with lemon halves, ketchup and hush puppies.

Steps:

• Thoroughly combine seasoning mix ingredients in a small bowl and set aside.
• In a cake pan, combine 1-1/2 Tsp of the mix with 1 cup flour.
• In another pan, combine 2 Tbsp seasoning mix with the remaining 1-1/2 cups flour and the cornmeal and corn flour.
• In a third pan, beat together the milk, eggs, and mustard.
• Reheat the oil used for the hushpuppies to 350 degrees F.
• Meanwhile, sprinkle the remaining seasoning mix on both sides of the fish fillets, and let set for at least 5 minutes.
• Dredge in flour first, then coat with egg mixture.
• Dredge in cornmeal mixture, pressing the mixture firmly into the fish with your fingers.
• Shake off excess coating.
• Fry the fish in hot oil until browned and crisp.
• Do not crowd while cooking.
• Drain on paper towels.
• Let oil reheat to 350 degrees F before cooking next batch.
• Serve immediately with hushpuppies.

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:

• 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:

• 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.

Steps:

• Rinse pieces of catfish fillet quickly in cold water. Pat dry. Season fish with salt and pepper. Combine buttermilk, milk and eggs. Beat ingredients well. Add salt and pepper to cornmeal. Heat oil in skillet about 350 degrees. Dip fish in milk mixture and then in corn meal. Pan fry fish in hot oil until golden brown. Remove and drain oil from fish on a paper towel. Garnish with lemon wedges before serving.

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.

Steps:

• Mix dry ingredients.
• Heat oil to 365F degrees.
• Dip fish in milk, then in flour mixture.
• Fry a few at a time, turning once, about 2 minutes each side.
• Drain on paper towels.

Steps:

• Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
• Cover the fillets completely with milk.
• Cover and chill for about 1-1/2 hours.
• In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
• Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
• Remove all the milk from the pan and allowing all the milk to drip off the fillets.
• Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
• Coat lightly with cornmeal mixture.
• Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
• Heat oil to 350°F.
• Fry the fish in batches about 3-4 minutes on each side or until golden.
• Drain on wire racks over paper towels.
• Serve with tartar sauce and lemon wedges.

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.

Steps:

• Soak fish in milk Mix the dry ingredients thoroughly in a bowl or bag.
• Roll the fish in dry ingredients Fry in hot cooking oil deep enough to float the fish.
• (Be sure grease or oil is not too hot, about 350 degrees).

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.

Steps:

• Pat fish dry; transfer to a pie dish or other wide, shallow dish. Season generously with salt andpepper. Add buttermilk, turning and arranging fish strips to fully submerge. Let stand 2 hours, or refrigerate, loosely covered, up to 8 hours.
• In another pie dish, season cornmeal with salt and pepper. Working one at a time, lift fishstrips from buttermilk, allowing excess to drip off, and dredge in cornmeal mixture, turning toevenly coat. Gently shake off any excess; transfer to a wire rack.
• Pour enough oil into a large, heavy-bottomed skillet (preferably cast iron) to come 1/4 inchup sides (about 3/4 cup); heat over medium-high. When oil shimmers and a bit of cornmeal sizzles when dropped in, add fish in a single layer (do not crowd pan; fry in batches if necessary). Cook, undisturbed, until fish is golden brown on bottoms and lifts easily from skillet, 2 to 3 minutes. Flip and continue cooking until golden on bottoms and just cooked through, 2 to 3 minutes more. Transfer to a clean wire rack, season with salt, and let cool 1 minute. Serve with lemon wedges and hot sauce, or one of the fish sauces.

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.

Steps:

• In a shallow bowl, whisk eggs and water. In another shallow bowl, combine the pancake mix, seasoned salt and pepper. Dip fillets in egg mixture, then coat with seasoned pancake mix., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes or until golden brown. Drain on paper towels.