RESTAURANT-QUALITY FRIED CATFISH
Catfish fried in a tasty cornmeal batter, served with homemade tartar sauce.
Provided by Anecia Hero
Categories Entree
Time 20m
Number Of Ingredients 14
Steps:
- Pat fillets with paper towel
- Place fish in a large baking dish or plastic storage bag, pour in buttermilk; coat well; allow to sit for 10-minutes in refrigerator
- Meanwhile, make tartar sauce; After the tartar sauce is made, coat and cook the fish
- In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended
- Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium;
- While oil is heating, take a fillet directly from the buttermilk and place it in the cornmeal; pat the cornmeal on the fillet; coat it all over, twice; repeat with remaining fillets
- Check your skillet; the oil needs to be around 312 - 350ºF; you can sprinkle a few pieces of cornmeal in the oil to see if it sizzles; if it does sizzle, the oil is ready
- Cooking in batches of two fillets, place them in the hot oil; DO NOT MOVE THE FILLETS until they've cooked for 2 1/2 - 3 minutes on one side
- After 2 1/2 -3 minutes, use tongs and flip the fish over and cook for an additional 3 minutes
- Use a thermometer to measure internal temperature; it should be 145ºF
- Remove fillets from oil and place on a paper towel
- Repeat until all fillets are cooked and drained
- Plate fillets and serve with lemon and tartar sauce
- In a small bowl, combine all ingredients; refrigerate until ready to serve
Nutrition Facts : ServingSize 1 fillet, Calories 1469 kcal, Carbohydrate 65 g, Protein 11 g, Fat 131 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 27 mg, Sodium 1252 mg, Fiber 8 g, Sugar 6 g, UnsaturatedFat 112 g
BIG DADDY'S DEEP-FRIED CATFISH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
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.
DEEP FRIED CATFISH BITES WITH A KICKBACK SAUCE
I love good catfish, and these have just the right amount of flavor in the coating so that they don't overpower the taste of the fish. Add to that a kickback dipping sauce, and you have all the ingredients for a great meal. You can even use the leftover batter to make hushpuppies. So, you ready... Let's get into the...
Provided by Andy Anderson !
Categories Seafood Appetizers
Time 40m
Number Of Ingredients 23
Steps:
- 1. DIPPING SAUCE
- 2. Gather your ingredients.
- 3. Add the mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl.
- 4. Whisk to combine.
- 5. Season with hot sauce and salt to your own particular tastes.
- 6. Mix until all the ingredients are thoroughly incorporated.
- 7. Cover, and reserve.
- 8. Chef's Note: If you have the time, allow the dipping sauce to sit for 2 to 3 hours, or overnight. This will help give the ingredients a chance to know each other.
- 9. THE CATFISH
- 10. Gather your ingredients.
- 11. Cut the catfish into bite-sized pieces, and reserve.
- 12. Add the flour, cornmeal, baking powder, 1 teaspoon of salt and the cayenne pepper to a large bowl.
- 13. Whisk to combine.
- 14. Chef's Note: Adjust the salt to your own tastes, or leave it out altogether.
- 15. Add the beer.
- 16. Whisk until there are no lumps and the mixture is completely smooth.
- 17. Chef's Tip: If you have any left over beer, you should drink it down. We don't want anything wasted.
- 18. Chef's Note: If the batter is still a bit thick, add some water to thin it down.
- 19. Mix the remaining 1-teaspoon of salt with the pepper, garlic powder, and paprika and/or dill, if using.
- 20. Use this to lightly season the fish on both sides.
- 21. Chef's Note: You will probably have more of the salt/pepper/garlic mixture than what you need. Discard any that's left.
- 22. Preheat your oil to 350f (176c).
- 23. Chef's Tip: If you have a deep fryer, most are preset to this temperature. If you are using a pot, then use a thermometer to keep the temperature as close to 350f (176c) as possible.
- 24. Dip a piece of catfish into the batter and then carefully place into the hot oil.
- 25. Chef's Tip: Place several pieces into the oil, but don't overcrowd.
- 26. Keep the catfish moving in the oil so that they don't stick.
- 27. Fry until the catfish bites are nice and brown, about 3 to 4 minutes.
- 28. Place the cooked catfish on a paper towel, and repeat for the remaining catfish.
- 29. Chef's Tip: To keep the catfish warm, you might want to place them on a paper-towel lined baking sheet. Preset the oven to 200f (94c), and keep them in there until ready to serve.
- 30. Chef's Note: If you have any batter left over, and you probably will, drizzle it into the hot oil, and make some crunchies, put them in the plate and lay the catfish on top. I think some people like the crunchies more than the catfish.
- 31. To serve, add to a serving plate, with the dipping sauce on the side. Add a few lemon wedges, and there you go. Enjoy.
- 32. Keep the faith, and keep cooking.
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
FRIED CATFISH BITES
Make and share this Fried Catfish Bites recipe from Food.com.
Provided by Iowahorse
Categories Catfish
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rub fish with hot sauce, salt and pepper.
- Set aside for 1 hour or more.
- Cut fish into bite-size pieces and dip into eggs.
- Roll in cornmeal.
- Fry quickly in deep fat for 2 or 3 minutes, or until golden brown.
- Drain.
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
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