Deep Fried Catfish Bites With A Kickback Sauce Recipes

Steps:

• Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
• Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
• Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
• Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
• In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
• Serve the catfish with the Spillway Sauce on the side.
• Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.

Steps:

• 1. DIPPING SAUCE
• 2. Gather your ingredients.
• 3. Add the mayonnaise, brown mustard, lime juice, honey, brown sugar, mustard powder, and Worcestershire sauce in a medium bowl.
• 4. Whisk to combine.
• 5. Season with hot sauce and salt to your own particular tastes.
• 6. Mix until all the ingredients are thoroughly incorporated.
• 7. Cover, and reserve.
• 8. Chef's Note: If you have the time, allow the dipping sauce to sit for 2 to 3 hours, or overnight. This will help give the ingredients a chance to know each other.
• 9. THE CATFISH
• 10. Gather your ingredients.
• 11. Cut the catfish into bite-sized pieces, and reserve.
• 12. Add the flour, cornmeal, baking powder, 1 teaspoon of salt and the cayenne pepper to a large bowl.
• 13. Whisk to combine.
• 14. Chef's Note: Adjust the salt to your own tastes, or leave it out altogether.
• 15. Add the beer.
• 16. Whisk until there are no lumps and the mixture is completely smooth.
• 17. Chef's Tip: If you have any left over beer, you should drink it down. We don't want anything wasted.
• 18. Chef's Note: If the batter is still a bit thick, add some water to thin it down.
• 19. Mix the remaining 1-teaspoon of salt with the pepper, garlic powder, and paprika and/or dill, if using.
• 20. Use this to lightly season the fish on both sides.
• 21. Chef's Note: You will probably have more of the salt/pepper/garlic mixture than what you need. Discard any that's left.
• 22. Preheat your oil to 350f (176c).
• 23. Chef's Tip: If you have a deep fryer, most are preset to this temperature. If you are using a pot, then use a thermometer to keep the temperature as close to 350f (176c) as possible.
• 24. Dip a piece of catfish into the batter and then carefully place into the hot oil.
• 25. Chef's Tip: Place several pieces into the oil, but don't overcrowd.
• 26. Keep the catfish moving in the oil so that they don't stick.
• 27. Fry until the catfish bites are nice and brown, about 3 to 4 minutes.
• 28. Place the cooked catfish on a paper towel, and repeat for the remaining catfish.
• 29. Chef's Tip: To keep the catfish warm, you might want to place them on a paper-towel lined baking sheet. Preset the oven to 200f (94c), and keep them in there until ready to serve.
• 30. Chef's Note: If you have any batter left over, and you probably will, drizzle it into the hot oil, and make some crunchies, put them in the plate and lay the catfish on top. I think some people like the crunchies more than the catfish.
• 31. To serve, add to a serving plate, with the dipping sauce on the side. Add a few lemon wedges, and there you go. Enjoy.
• 32. Keep the faith, and keep cooking.

Steps:

• Place the catfish pieces into a mixing bowl and sprinkle with thyme leaves. Toss until the catfish is evenly coated with the thyme. Mix in the mustard with your hands. Cover, and refrigerate overnight, up to 24 hours.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the flour, salt, black pepper, and baking soda together in a mixing bowl.
• Dip the catfish pieces one at a time into the flour mixture and shake off the excess. Fry the catfish nuggets in batches until they are no longer translucent in the center and are golden brown, 3 to 4 minutes. Let the oil come back up to temperature between batches. Drain the nuggets on a paper towel-lined plate before serving.

Steps:

• Preheat a deep-fryer to 350 degrees F.
• In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
• Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
• Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

Steps:

• COMBINE first 5 ingredients in a large shallow dish.
• Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
• POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
• Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

Steps:

• Rub fish with hot sauce, salt and pepper.
• Set aside for 1 hour or more.
• Cut fish into bite-size pieces and dip into eggs.
• Roll in cornmeal.
• Fry quickly in deep fat for 2 or 3 minutes, or until golden brown.
• Drain.

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.