Fried Whole Catfish Recipes

FRIED CATFISH

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.

FRIED WHOLE CATFISH

Steps:

• 1. I fry my catfish in my Chicken Fryer (Large 13" Fry Pan.) I usually put 1/2 to 3/4 inch of oil in pan and heat on high. The pan will handle 4 or 5 at a time.
• 2. Rinse catfish and dry with paper towel. Lightly salt and pepper both sides of catfish.
• 3. Roll or dust catfish with flour, salt and pepper. I use my "All Purpose Breading and Coating", which see. Or use your favorite breading.
• 4. Fry for approximately 30 or 35 minutes, turning frequently. Watch that flour sediment on bottom of pan does not burn.
• 5. Serve with Tartar Sauce and Lemon Wedges, and your favorite potato, rice or salad.
• 6. Try my "Horsey Tartar Sauce", which see. My son's favorite and of his making.

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.