Restaurant Style Fried Catfish Recipes

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RESTAURANT-QUALITY FRIED CATFISH



Restaurant-Quality Fried Catfish image

Catfish fried in a tasty cornmeal batter, served with homemade tartar sauce.

Provided by Anecia Hero

Categories     Entree

Time 20m

Number Of Ingredients 14

4 fillets catfish (a little over a pound, total)
1½ cups oil (vegetable, canola or peanut (you may need more or less; depends on how deep your skillet is))
2 cups cornmeal (yellow, not self-rising)
1 cup buttermilk
1 tablespoon cayenne pepper ((red pepper, ground))
1 teaspoon salt
1 teaspoon black pepper
1 cup mayonnaise
2½ tablespoons relish (, (dill or sweet); squeezed in a paper towel)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon sugar
¼ teaspoon salt
1 teaspoon vinegar (or lemon)

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



Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories     Seafood     Fish     Catfish

Time 30m

Yield 2

Number Of Ingredients 8

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

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

TEXAS ROADHOUSE FRIED CATFISH RECIPE



Texas Roadhouse Fried Catfish Recipe image

This is a Copycat Recipe.

Provided by Jo Ann Duren

Categories     Fish

Number Of Ingredients 6

4 catfish filets
1 c buttermilk
2 1/4 c cornmeal
1 Tbsp black pepper
1 Tbsp salt
soybean or peanut oil for frying

Steps:

  • 1. Thaw catfish fillets in the refrigerator. Skip this step if the catfish is fresh.
  • 2. Pour oil into a Dutch oven or fryer. The oil should be two inches deep. Bring to a boil. It should be approximately 325 degrees.
  • 3. Combine pepper, salt and cornmeal in a bowl large enough for dredging catfish fillets.
  • 4. Pour buttermilk in a separate bow.
  • 5. Dip catfish into buttermilk, making certain each side is covered. Press catfish into seasoned cornmeal mixture. then flip and coat the second side. Place catfish on a plate. Repeat dredging process with the remaining catfish fillets. Lower a breaded catfish fillet into hot oil with tongs.
  • 6. Cook each fillet for about 8 minutes, or until the catfish flats to the top and features a golden hue.

RESTAURANT-STYLE FRIED CATFISH



Restaurant-Style Fried Catfish image

Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor I use peanut oil for frying but vegetable oil will do fine I have even fried the fish in olive oil :)

Provided by Kittencalrecipezazz

Categories     Catfish

Time 2h6m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 -8 catfish fillets
1 teaspoon white salt
2 1/2 cups milk (to cover the fish fillets)
2 cups yellow cornmeal
1 tablespoon seasoning salt
1 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (or to taste)
1/2 teaspoon onion powder
1 teaspoon garlic powder
peanut oil (for frying) or vegetable oil (for frying)
lemon wedge
tartar sauce (Kittencal's Easy Tartar Sauce)

Steps:

  • Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
  • Cover the fillets completely with milk.
  • Cover and chill for about 1-1/2 hours.
  • In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
  • Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
  • Remove all the milk from the pan and allowing all the milk to drip off the fillets.
  • Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
  • Coat lightly with cornmeal mixture.
  • Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
  • Heat oil to 350°F.
  • Fry the fish in batches about 3-4 minutes on each side or until golden.
  • Drain on wire racks over paper towels.
  • Serve with tartar sauce and lemon wedges.

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