Tennessee Fried Catfish Recipes

TENNESSEE FRIED CATFISH

Steps:

• If catfish are frozen, thaw them in a bowl of milk.
• When thawed pat dry and season with salt and pepper to taste.
• Pour cornmeal into a paper bag and drop the catfish one piece at a time into the bag. Shake the bag to completely coat the catfish.
• Fry in a deep frying pan until golden brown.
• Drain well and serve hot.

TENNESSEE FRIED CATFISH

Steps:

• 1. Sprinkle both sides of fish with salt and pepper.
• 2. Beat eggs slightly and blend in the milk.
• 3. Dip fish in the eggs and roll in cornmeal.
• 4. Place fish in a heavy fry pan which contains about 1/8 inch melted fat, hot but not smoking. Fry at a moderate heat. When fish is brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes depending on the thickness of the fish.
• 5. Drain on absorbent paper. Serve immediately on a hot platter, plain or with a sauce.

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.

CLASSIC FRIED CATFISH

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.