Fried Fish Filets Catfish Talapia Recipes

Steps:

• Season fillets with salt and pepper. Dust with 1/3 cup of flour.
• Beat buttermilk and egg in a bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
• Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, working in batches if needed, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer.

Steps:

• I use an electric skillet, but you can use a non-stick skillet. Pour in about 1/4 inch corn oil in the skillet over medium heat, or if using an electric skillet set it at 350 degrees, add a few drops of water and wait for it to sizzle and pop. When it starts to popping, it is hot enough to add the breaded fish.
• Combine the 1 cup of cornmeal and the 1 tablespoon of black pepper in a shallow pie plate. Dredge the prepared filets in the mixture on both sides of the fish and carefully put into the hot corn oil.
• Fry until nice and golden brown on both sides. Remove to a platter, sprinkle with salt and serve immediately.
• Cook's tip: I like to buy frozen filets for convenience, but fresh catfish, sole or talapia filets will work, too. I serve this with my Best Oven Baked Fries and Potato Wedges, and my Simple Romaine and Lettuce Salad, also on this site. Enjoy!

Steps:

• Heat the oil in a 3- or 4-quart pan to at least 375-degrees F. (just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level).
• Roll the DRY and THAWED fish in the flour, shake off excess flour, and let the filets sit on a rack or, on wax paper, for 5-10 minutes.
• Roll the fillets in the flour a second time, shake off excess flour, and deep fry, no more than 2 at a time. (frying more than 2 filets at once drives down the oil temperature which will make the fish and coating soggy!) Turn once in the pan after a minute or so and remove when golden brown. They should be done in under 4 minutes, white and flakey inside at the thickest section of the filet. Do not overcook!
• Drain each filet on paper towels for a few seconds and serve.

Steps:

• Warm up olive oil in a 10" or 12" skillet.
• Mix the corn meal and Old Bay seasoning thoroughly, then spread out on a platter.
• Coat tilapia fillets lightly, but thoroughly with corn meal and Old Bay mixture.
• Lay coated fillets in hot olive oil (medium-medium high heat) and cook until golden on the bottom, then turn fillets over and repeat.
• Do not overcook the fish--it's easy to do.
• While fillets are cooking, combine Miracle Whip, sweet relish, and lemon juice and stir until well blended, then serve with the fish.
• It's quick, easy, and doesn't require a lot of cleanup.
• Steamed carrots or broccoli and some form of potatoes go well with this.