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
CLASSIC FRIED CATFISH
Skip the restaurants, and make your own fried catfish at home.
Provided by Southern Living Editors
Time 8h25m
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together buttermilk and hot sauce.
- Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
- Combine cornmeal and next 6 ingredients in a shallow dish.
- Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.
- Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F.
- Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225°F oven until ready to serve.
TEXAS FRIED CATFISH
Make and share this Texas Fried Catfish recipe from Food.com.
Provided by Dancer
Categories Catfish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Thaw frozen fish.
- Sprinkle both sides with salt and pepper.
- Beat eggs slightly and blend in the milk.
- Dip fish in eggs and roll in cornmeal.
- Place fish in a heavy fry pan which contains about 1/8" melted fat, hot but not smoking.
- Fry at a moderate heat.
- When fish is brown on one side, turn carefully and brown on the other side.
- Drain on absorbent paper.
- Serve immediately on a hot platter, plain or with a sauce.
Nutrition Facts : Calories 175.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 71.2, Sodium 815.3, Carbohydrate 31.7, Fiber 3, Sugar 0.4, Protein 5.6
TYLER'S TASTE OF TEXAS STYLE CATFISH
Steps:
- Mix the eggs, hot sauce and water to make the egg wash. In a shallow dish, place the catfish fillets in the egg wash and refrigerate the fillets for at least 1 hour and up to several hours. Combine the cornmeal, flour, paprika, salt, pepper, and cayenne in a shallow pan. Pour enough oil into a cast iron skillet to reach halfway up your fillets. Heat the oil to 300 degrees. While the oil is heating dredge the fillets, in the cornmeal mixture one at a time, coating both sides well. Gently place a few pieces of fish in the skillet, frying them in batches. Fry the fillets a total of about 5 minutes per 1/2-inch of thickness, turning them once. Adjust the heat as necessary to get a deep golden brown crust and a flaky interior. Drain the fillets. Serve the fish immediately, with lemon wedges, pink tartar sauce, Texas Champagne sauce, hushpuppies, cole slaw, corn on the cob and a green onion and you have a tasty Tyler's Taste of Texas plate.
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
TEXAS ROADHOUSE FRIED CATFISH RECIPE
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.
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- Slice each fillet in half lengthwise. In a shallow bowl, combine the egg-dip ingredients and mix well. On a large plate, combine the ingredients for the seasoned cornmeal.
- Heat enough oil so that the fish fillets will be submerged in a 7 Quart Dutch Oven over medium-high heat to 350 degrees Fahrenheit.
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