FRONT PORCH FRIED CATFISH
Make and share this Front Porch Fried Catfish recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients in a shallow dish.
- Dip fillets in buttermilk, allowing excess to drip off; sprinkle with salt and peppers, and dredge in cornbread mixture.
- Pour oil to depth of 4 inches into an electric fryer or Dutch oven; heat to 400 degrees.
- Fry fillets, two at a time, 2 to 3 minutes or until they float; drain on paper towels.
- Serve immediately.
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
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
CLASSIC FRIED CATFISH
My wife found this recipe at www.catfish.com about 10 years ago, and we haven't fixed it any other way since. This is about as simple as it gets.
Provided by Toby Jermain
Categories Catfish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse fillets, and pat dry.
- Combine all dry ingredients in a shallow dish.
- Dredge catfish in flour cornmeal mixture, pressing on breading so it adheres to fish, and place on waxed paper.
- Fry catfish in a large skillet in about 1/4" of hot oil (about 350 degrees F) until golden brown on both sides, about 6-8 minutes total.
- Drain on paper towels.
- Serve with lemon wedges and tartar sauce.
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