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
SEARED CATFISH CREOLE
Steps:
- Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
- Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g
BIG DADDY'S DEEP-FRIED CATFISH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 11
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.
CAJUN FRIED CATFISH WITH CREOLE SEAFOOD SAUCE
Steps:
- Preparation: Season each side of fish with seasoning. Dip in flour. Fry in skillet with butter on medium high heat. Fry until golden brown on both sides (approximately 15 to 20 minutes). Keep warm in oven as you are preparing sauce.
CREOLE BROILED CATFISH
This Creole broiled catfish provides a different technique to cook the fish instead of the traditional fried version. Serve with sautéed vegetables and brown rice.
Provided by Adrian Miller
Categories Main Dish Catfish
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
- Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
- Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
- Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.
Nutrition Facts : Calories 362.1 calories, Carbohydrate 1.6 g, Cholesterol 105.3 mg, Fat 23.8 g, Protein 34.8 g, SaturatedFat 4.9 g, Sodium 990.9 mg
SOUTHERN-STYLE OVEN-FRIED CATFISH
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
- Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
- Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g
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