CRISPY SOUTHERN FRIED CATFISH
Simple is best, and this Southern Fried Catfish is no exception. The easy dinner recipe only requires a handful of pantry staples and it's ready about 20 minutes!!!
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish.
- Pour milk into a separate dish.
- Heat oil and butter in a large skillet over medium heat.
- Dip a catfish fillet in the milk, and shake off any excess.
- Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
- Repeat with remaining fillets.
- Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it's done.
- Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
- Drain fish on paper towels.
- Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.
Nutrition Facts : ServingSize 1 (4 ounce) fillet, Calories 222 kcal, Carbohydrate 5.9 g, Protein 14.7 g, Fat 15.8 g, SaturatedFat 4.1 g, Cholesterol 36.7 mg, Sodium 659.3 mg, Fiber 0.6 g, Sugar 0.1 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.
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
UN-FRIED CATFISH
A wonderful recipe for those who like to fish. I have used this recipe on various types of fresh fish.
Provided by Audrey M
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- spray the vegetable oil over baking sheet 3 times to coat.
- Put cornmeal, thyme, and basil on large plate and mix well.
- Sprinkle 1/8 tsp garlic powder, 1/8 tsp lemon pepper, and 1 tsp of blackening seasoning on each catfish fillet.
- Coat the fillets thoroughly with cornmeal mixture and transfer to prepared baking sheet.
- Dust each fillet with 1/8 tsp of paprika.
- Coat the catfish lightly with cooking spray.
- Place baking sheet on bottom shelf of oven.
- Bake for 20 minutes.
- Reduce heat to 350 degrees and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.
EASY CRISPY FRIED CATFISH
This is a simple and delicious southern fried catfish recipe that I learned from my grandma. This is the same catfish you get in Texas home cooking restaurants, but with less grease. The measurements are not exact, but are very easy to figure out. Serve hot with tartar sauce. Mmmmmm!
Provided by Chef Sweet Sal
Categories Catfish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
- Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
- Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
- (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
- Drain fish on paper towels and sprinkle with salt or seasoning salt.
- Serve hot with tartar sauce.
Nutrition Facts : Calories 371.9, Fat 13.8, SaturatedFat 3.4, Cholesterol 74.4, Sodium 111.1, Carbohydrate 33.2, Fiber 3, Sugar 2.3, Protein 28.2
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