FRONT PORCH FRIED CATFISH
Make and share this Front Porch Fried Catfish recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients in a shallow dish.
- Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
- Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400 degrees.
- Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels.
- Serve immediately.
FRIED CATFISH
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with tilapia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 2h20m
Number Of Ingredients 6
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.
SOUTHERN FRIED CATFISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
- Heat oil in deep-fryer to 350 degrees F.
- Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).
FRIED CATFISH
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.
FRIED CATFISH
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a deep saucepot or small fryer to 350 degrees F.
- Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan.
- To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter.
- To finish, drizzle with lemon juice and serve.
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.
OVEN FRIED CATFISH
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Soak catfish in milk for approximately 1 hour, in the refrigerator. In a bowl, mix together white and yellow cornmeal. Spice up the cornmeal with salt, red and black pepper, granulated garlic, thyme, and Cajun seasoning, to taste.
- Preheat oven to 400 degrees F.
- Take the fish out of the milk and shake off the excess milk. Dip the fish fillets in the spiced cornmeal mixture. Put the fillets on a buttered cookie sheet and drizzle butter over the fish. Or you can use a butter spray. Bake fish in oven for approximately 10 minutes. Time may vary depending on the thickness of fillet. Fish should get a nice crusty, golden color. Serve with tartar sauce.
JUSTIN WILSON'S FRIED CATFISH
This batter is great on any fish, and our favorite is crappie. Hope you enjoy. The serving size and cook time are approximate because we usually just cook what we catch. You can cook as little or as much fish as you have on hand.
Provided by Nimz_
Categories Catfish
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
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).
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.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g
OVEN-FRIED CATFISH
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.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 11 g, Cholesterol 53.8 mg, Fat 9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 2.1 g, Sodium 458.5 mg, Sugar 1.4 g
SOUTHERN FRIED CATFISH
Steps:
- Whisk together egg, milk, and 1/4 teaspoon salt in a medium bowl. Pulse saltines in a food processor until finely ground, then stir together with cayenne and remaining 1/4 teaspoon salt in a shallow baking dish.
- Dip 1 catfish fillet into egg mixture, letting excess drip off, then dredge in saltines to coat and transfer to a wax-paper-lined tray. Coat remaining fillets in same manner.
- Preheat oven to 300°F.
- Heat oil in a 4- to 5-quart heavy pot (preferably cast-iron) over high heat until it registers 360°F on thermometer. Carefully lower 1 fillet into oil (temperature of oil will drop to 340°F), then fry until golden and just cooked through, 3 to 4 minutes. Transfer fillet with a slotted spatula to a rack set over paper towels to drain briefly, then transfer to a shallow baking pan and keep hot in oven. Fry remaining fillets in same manner, returning oil to 360°F each time.
CLASSIC FRIED CATFISH
Make and share this Classic Fried Catfish recipe from Food.com.
Provided by Bev I Am
Categories Catfish
Time 21m
Yield 6 serving(s)
Number Of Ingredients 8
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.
PAT'S PAN-FRIED CATFISH
Pretty much every young Appalachian man learns to catch, clean, and fry catfish in his youth. In fact, it was sort of a "rite of passage" for many of us. I have fried it right on the creekbank over my campfire within minutes of catching these delectable freshwater delicacies. This basic recipe has served me well for many years and I still love the great, but mild, flavor which is yielded by pan-frying catfish. Over the past 40 years, I've made a change or two in the recipe on which my elder fishing buddies of that era taught me, but the essential strength of this, or any other fried catfish recipe, is in the cornmeal coating. So, here is an Appalachian catfish recipe which I hope becomes a legacy in your own family -- good eating!
Provided by Bone Man
Categories Catfish
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Dry your catfish filets with paper towels.
- Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
- Next, heat the shortening in a large skillet over medium-high heat.
- Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
- In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
- On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
- Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
- Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
- When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
- Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
- NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!
Nutrition Facts : Calories 1669.8, Fat 142.3, SaturatedFat 35.9, Cholesterol 144.3, Sodium 1126.3, Carbohydrate 84.4, Fiber 3.9, Sugar 4.8, Protein 17.2
SOUTHERN FRIED CATFISH
Almost all southern recipes are what is typically called soul food. My dad was a great cook, he often cooked for his soldiers while in the war in Vietnam. He loved cooking for crowds and I remember during the catfish tournaments he would help with frying all the catfish at the fish fry's. They would serve this along with huge pots of creamed corn- which I as a child helped to shuck fresh from the owners farm that day. Lots of watermellon and coleslaw, cucmber salads and all the summer picnic foods- WOW the memories that brings back.
Provided by Shawn C
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
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.
SOUTHERN FRIED CATFISH
From Louis Osteen's Charlston Cuisine, Recipes from a Lowcountry Chef." His restaurant is Louis's in Charlston. This has buttermilk, flour, cornmeal, rice flour, beer, some spices and is fried in peanut oil. Can use 8 (4 oz. each) fillets or 4 (8 oz. each) fillets. You need 2 hours of marinating and then 3o minutes chilling so prepare accordingly. I can't wait to try this!
Provided by Oolala
Categories Catfish
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine buttermilk and beer in a nonreactive bowl.
- Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
- Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
- Drain fillets and toss them lightly in the breading mixture to coat them.
- Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
- Preheat the oven to 200 degrees F.
- On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
- Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
- Remove the fillets with a slotted spoon and place them on paper towels to drain.
- Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
- Work quickly so that they don't get overdone and serve immediately.
Nutrition Facts : Calories 658.9, Fat 19.7, SaturatedFat 4.7, Cholesterol 108.9, Sodium 3687.6, Carbohydrate 70.6, Fiber 5, Sugar 3.4, Protein 44.9
FRIED CATFISH
Provided by Kahlil Arnold
Categories Fish Fry Low Cal Dinner Cornmeal Seafood Hominy/Cornmeal/Masa Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
- Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F.
- Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10-12 minutes per batch. Transfer fish to paper towels to drain.
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.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
OVEN FRIED CATFISH
Adapted from Cooking Light. We love fried catfish but since deep frying isn't a healthy way to cook (and I hate doing it anyway), I have been looking for an oven-cooked alternative. Here is one that we liked. Serving size--1 fillet; 296 calories, 8.8 g fat, 17.7 g carb, 1.1 g fiber, 99 mg cholesterol. Marinate time is 30 minutes.
Provided by ratherbeswimmin
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the first 3 ingredients to a heavy duty zip-lock bag; seal, shake around to coat the fillets, and refrigerate for 30 minutes.
- Take the fillets out of the bag; pat dry with paper towels and discard the marinade.
- In a shallow dish such as a pie plate, combine the cornmeal, cornstarch, and salt/pepper.
- Dredge the fillets in the cornmeal mixture.
- Lightly coat the fillets with cooking spray.
- Put the fillets on a baking sheet coated with cooking spray.
- Bake in a 450° oven for 15 minutes or until the fish flakes easily.
Nutrition Facts : Calories 296.8, Fat 12.7, SaturatedFat 2.9, Cholesterol 74.7, Sodium 836.5, Carbohydrate 16.4, Fiber 1.2, Sugar 0.5, Protein 26.2
COUNTRY FRIED CATFISH
Make and share this Country Fried Catfish recipe from Food.com.
Provided by Skip Murray
Categories Catfish
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a 10 inch cast iron skillet to 350°F.
- Combine all (DRY) ingredients in a large bowl.
- Dip cat fish in cold water, then coat with Dry mix.
- Place Cat fish in hot oil carefully not to burn your self, (do not over crowd fish).
- Fry till golden brown (about 5 to 10 minutes), remove to drain on paper towels.
- Serve with TarTar sauce and lemon wedges on the side.
- Suggested side dishes, Fried Potatoes& Onions,and Golden Hominy and Hush Puppies.
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