Catfish With Cornmeal Coating Recipes

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.

CORNMEAL-CRUSTED CATFISH

Steps:

• Heat oven to 450°. Spray broiler-pan rack with cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
• Remove and discard skin from fish. Cut fish into 4 serving pieces. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered about 15 minutes or until fish flakes easily with fork. Sprinkle with parsley.

FLAVORFUL CATFISH FILLETS

Steps:

• In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture. , Place 1 in. apart on a wire rack coated with cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.

CORNMEAL COATING

Steps:

• In a medium bowl, combine milk and lemon juice. Add cod fillets, and marinate 5 minutes. Heat oil in large heavy skillet over medium heat.
• In a shallow bowl, mix together cornmeal and flour. Season with paprika, black pepper, salt, garlic powder, thyme and cayenne pepper. Dredge fish in cornmeal mixture.
• Fry cod fillets in hot oil until golden brown.

FRIED CORNMEAL-CRUSTED CATFISH

Steps:

• In a shallow dish combine the first 6 ingredients.
• Dredge the fillets into the mixture and coat evenly.
• In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
• Fry the fillets in batches for about 5-6 minutes turning once until golden.
• Drain on paper towels.

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

CAJUN COMPROMISE CATFISH

Steps:

• Soak the fish pieces in milk for at least 30 minutes.
• In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
• Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
• Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!

CATFISH WITH CORNMEAL COATING

Steps:

• 1. Whether you are using fresh or frozen catfish filets make sure that they are completely thawed. Make sure to remove anything red on the meat by shaving it off with a good sharp knife. Pat dry with a paper towel.
• 2. Put oil in a Dutch oven or similar deep cooking pot. Heat it until when you put in the end of a wooden spoon handle and see it bubble around the handle.
• 3. While the oil is heating, mix all of the dry ingredients it a flat bottom bowel. Take each filet and press it into the cornmeal mixture. Cover the top surface with mixture and press in firmly. Flip and repeat. Place filet on a plate while you're waiting for the oil to heat. This allows the oil in the fish to better absorb the coating. It help lesson the amount of batter that that falls to the bottom of the pan. (You can make up and add more coating as needed.)
• 4. Cook each side about 3-4 minutes until coating is dark yellow not quite brown. When you insert a fork it should be easy to insert and remove. This is a good indicator of doneness.

CATFISH WITH CORNMEAL BREADING

Steps:

• Put flour in shallow dish.
• Combine eggs, milk, and salt in another bowl.
• Combine cornmeal, celery salt, paprika, pepper and mustard in shallow dish.
• Lightly coat fish in flour.
• Dip in milk/egg wash.
• Coat with corn meal.
• Put fish on paper towels on a baking sheet.
• Refrigerate 3 hours.
• Heat oil to 375 in a deep heavy pan.
• Heat oven to 300.
• Carefully add fish in batches to hot oil.
• Lower heat to medium high.
• Turn fish, cook until coating is golden brown and fish is opaque.
• Remove fish, drain on paper towels.
• Keep warm in oven.
• Serve with lemon wedges and tartar sauce.