CRISPY SOUTHERN FRIED CATFISH
Simple is best, and this Southern Fried Catfish is no exception. The easy dinner recipe only requires a handful of pantry staples and it's ready about 20 minutes!!!
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish.
- Pour milk into a separate dish.
- Heat oil and butter in a large skillet over medium heat.
- Dip a catfish fillet in the milk, and shake off any excess.
- Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
- Repeat with remaining fillets.
- Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it's done.
- Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
- Drain fish on paper towels.
- Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.
Nutrition Facts : ServingSize 1 (4 ounce) fillet, Calories 222 kcal, Carbohydrate 5.9 g, Protein 14.7 g, Fat 15.8 g, SaturatedFat 4.1 g, Cholesterol 36.7 mg, Sodium 659.3 mg, Fiber 0.6 g, Sugar 0.1 g
FRIED CATFISH
Crispy fried catfish fillets coated in a seasoned cornmeal crust!
Provided by Hank Shaw
Categories Dinner Budget Comfort Food Quick and Easy Fish Southern
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in pan, heat warming oven: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high. Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.
- Mix together cornmeal, flour, spices for dredging: Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.
Nutrition Facts : Calories 665 kcal, Carbohydrate 34 g, Cholesterol 146 mg, Fiber 3 g, Protein 45 g, SaturatedFat 8 g, Sodium 439 mg, Sugar 3 g, Fat 38 g, ServingSize Serves 4, UnsaturatedFat 0 g
CRISPY PAN-FRIED CATFISH WITH HOT SLAW
Frying fish in peanut oil (like using lard for fried chicken) gives catfish the crispiest, least greasy coating imaginable.
Yield serves 4
Number Of Ingredients 21
Steps:
- Cut the catfish fillets in half lengthwise, and then cut each half diagonally into 2 or 3 long pieces. Pour the buttermilk into a wide, shallow bowl and season it with 1/2 teaspoon salt and some black pepper. Marinate the catfish in the buttermilk at room temperature for 1 hour.
- In another wide, shallow bowl, combine the flour, cornmeal, 1 teaspoon salt, the cayenne, and black pepper to taste.
- Drain the catfish in a colander, and lay the pieces on a plate. Season them with 1/2 teaspoon salt. Pour about 1 inch of peanut oil into a deep cast-iron skillet and heat it to 350°F over medium heat. In batches, roll the catfish pieces in the flour mixture and gently lay them in the hot oil, being careful not to crowd the pan. Cook for about 4 minutes, until golden brown, and then gently flip; cook for 3 minutes or so. When the pieces are evenly crisp and golden brown, transfer them to a clean brown paper bag to drain. Repeat until all the catfish has been fried. Serve with lemon wedges and hot slaw.
- In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile. Let marinate for at least 15 and up to 30 minutes.
- In a large sauté pan over medium-high heat, sauté the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color. Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes. Remove the pan from the heat and add the butter and cilantro, tossing well to combine. Taste and season with salt if necessary. Serve hot.
CATFISH PO BOY
Steps:
- Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
- Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
- Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
- Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
- Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.
Nutrition Facts : Calories 1069.7 calories, Carbohydrate 128.7 g, Cholesterol 72.2 mg, Fat 48.6 g, Fiber 9.4 g, Protein 29.8 g, SaturatedFat 8.4 g, Sodium 2961.1 mg, Sugar 6.4 g
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