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.
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.
TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE
The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that he said resulted in very crispy fish. He uses the same method in this recipe, adapted from his cookbook, "Soul: A Chef's Culinary Evolution in 150 Recipes" (Oxmoor House, 2018). If you're using boneless catfish, this dish can be served as a sandwich.
Provided by Korsha Wilson
Categories easy, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
- Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
- Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
- Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
- Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.
Nutrition Facts : @context http, Calories 987, UnsaturatedFat 57 grams, Carbohydrate 56 grams, Fat 69 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 957 milligrams, Sugar 7 grams, TransFat 1 gram
EASY CRISPY FRIED CATFISH
This is a simple and delicious southern fried catfish recipe that I learned from my grandma. This is the same catfish you get in Texas home cooking restaurants, but with less grease. The measurements are not exact, but are very easy to figure out. Serve hot with tartar sauce. Mmmmmm!
Provided by Chef Sweet Sal
Categories Catfish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 371.9, Fat 13.8, SaturatedFat 3.4, Cholesterol 74.4, Sodium 111.1, Carbohydrate 33.2, Fiber 3, Sugar 2.3, Protein 28.2
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