CORNMEAL-CRUSTED CATFISH
To help breading adhere to the fish, pat fillets dry and coat lightly with flour before dipping in egg and dredging in cornmeal coating. Let stand for 5-10 minutes before frying.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts : Calories 430 calories, Fat 25g fat (5g saturated fat), Cholesterol 133mg cholesterol, Sodium 568mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
FRIED CATFISH
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with tilapia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 2h20m
Number Of Ingredients 6
Steps:
- Pat fish dry; transfer to a pie dish or other wide, shallow dish. Season generously with salt andpepper. Add buttermilk, turning and arranging fish strips to fully submerge. Let stand 2 hours, or refrigerate, loosely covered, up to 8 hours.
- In another pie dish, season cornmeal with salt and pepper. Working one at a time, lift fishstrips from buttermilk, allowing excess to drip off, and dredge in cornmeal mixture, turning toevenly coat. Gently shake off any excess; transfer to a wire rack.
- Pour enough oil into a large, heavy-bottomed skillet (preferably cast iron) to come 1/4 inchup sides (about 3/4 cup); heat over medium-high. When oil shimmers and a bit of cornmeal sizzles when dropped in, add fish in a single layer (do not crowd pan; fry in batches if necessary). Cook, undisturbed, until fish is golden brown on bottoms and lifts easily from skillet, 2 to 3 minutes. Flip and continue cooking until golden on bottoms and just cooked through, 2 to 3 minutes more. Transfer to a clean wire rack, season with salt, and let cool 1 minute. Serve with lemon wedges and hot sauce, or one of the fish sauces.
PAN FRIED CATFISH
I THINK I COULD EAT FISH EVERYDAY
Provided by FANNIE MCCOY
Categories Fish
Time 15m
Number Of Ingredients 10
Steps:
- 1. IN A BOWL ,COMBINE CORN OR ALL PURPOSE FLOUR,RED PEPPER, BLACK PEPPER,SALT ,COMPLETE SEASONING, GARLIC POWDER AND MIX WELL.DIP FISH FILLETS IN FLOUR MIXTURE TO COAT.
- 2. IN A 12-INCH SKILLET HEAT 1/4 INCH MELTED SHORTENING OVER MED. HEAT TILL HOT.
- 3. ADD FILLETS TO THE SKILLET IN A SINGLE LAYER. FRY ON ONE SIDE ABOUT 3 MIN.OR UNTIL GOLDEN BROWN.TURN OVER AND FRY 3 OR 4 MIN.MORE OR UNTIL GOLDEN BROWN AND FISH FLAKES WITH A FORK. DRAIN ON PAPER TOWELS. SERVE WITH TARTAR SAUCE AND LEMON WEDGES.
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
SKILLET-FRIED CATFISH WITH HERB TARTAR SAUCE
It may not be deep-fried, but with a satisfyingly crunchy cornmeal crust, this skillet-fried catfish has all the flavors and textures that you would expect from fried fish. Most important, served with a healthy dollop of Herb Tartar Sauce or a heap of Roxy's Grated Coleslaw (page 260), lemon wedges, and cold beer, it is just as sure to draw a crowd. This recipe can also be made with snapper, flounder, or any other flaky white fish.
Yield serves 4 to 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°F. Line a baking sheet with a brown paper bag.
- Rinse the catfish and pat dry. Slice each fillet lengthwise into 3 long strips and season with salt and black pepper to taste. Combine the buttermilk, egg, and hot sauce in a shallow bowl and stir to mix. In a separate bowl, combine the flour, cornmeal, and cayenne, season with salt and black pepper, and stir to mix.
- Pour canola oil into a large skillet about 1/4 inch deep and place over medium-high heat until sizzling hot (see Know-how, page 100).
- Dip each piece of fish in the buttermilk mixture, then dredge in the flour mixture to evenly coat both sides, shaking off any excess flour. Without overcrowding the skillet-you may need to fry in batches-place the fish in the hot oil and cook for 2 to 3 minutes per side, turning only once, until golden brown and crispy. If the fish is browning too quickly, reduce the heat to medium.
- Remove the fish from the skillet and drain on the lined baking sheet. Place the pan in the oven to keep warm while you fry the remaining fish, adding more oil to the skillet if needed. Season with additional salt and pepper, if desired, and serve hot with Herb Tartar Sauce, raw onion, and lemon wedges to squeeze over the fish.
- Make it a party with Squash Puppies (page 65), Creamy Potato Salad (page 266), and Spring Coleslaw with Fresh Herbs and Light Honey Citrus Vinaigrette (page 258).
PAN FRIED CATFISH FILETS
Steps:
- In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
- Heat oil in a large skillet over medium heat.
- Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
- Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g
More about "skillet fried catfish with herb tartar sauce recipes"
CRISPY SOUTHERN FRIED CATFISH - THE SEASONED MOM
From theseasonedmom.com
Ratings 7Calories 222 per servingCategory Dinner
CLASSIC FRIED CATFISH RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (3)Total Time 8 hrs 25 mins
- 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.
- 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.
FRIED CATFISH RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (15)Total Time 30 minsCuisine SouthernCalories 665 per serving
CREOLE CATFISH WITH TARTAR SAUCE RECIPE - FOOD NETWORK
From foodnetwork.com
Author Sandra LeeSteps 7Difficulty Easy
FRIED CATFISH RECIPE (SIMPLE SOUTHERN DISH) - SOUTHERN PLATE
From southernplate.com
FRIED CATFISH | THE RECIPE CRITIC
From therecipecritic.com
PAN-FRIED HADDOCK WITH LEMON-BUTTER SAUCE - FISH RECIPES
From fishrecipe.co.uk
HOW TO MAKE SKILLET CATFISH | MISSISSIPPI STATE UNIVERSITY EXTENSION ...
From extension.msstate.edu
PANKO-CRUSTED BAKED HADDOCK RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROCK'S FRIED CATFISH WITH CREOLE TARTAR SAUCE RECIPE
From myrecipes.com
LIGHT-AND-CRISPY PAN-FRIED CATFISH RECIPE
From southernliving.com
FRIED CATFISH WITH TARTAR SAUCE RECIPE - FOOD REPUBLIC
From foodrepublic.com
BEST SAUCES FOR FRIED CATFISH ⋆ 8 YOU HAVE TO CHOOSE FROM ⋆
From wewantthesauce.com
17 CATFISH RECIPES TO TRY TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
FRIED CATFISH WITH TARTAR SAUCE - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
PAN-FRIED CATFISH WITH CAJUN TARTAR SAUCE RECIPE | MYRECIPES
From myrecipes.com
SOUTHERN PAN FRIED CATFISH RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
TARTAR SAUCE FOR CATFISH - RECIPE - COOKS.COM
From cooks.com
SKILLET-FRIED CATFISH WITH HERB TARTAR SAUCE
From recipecircus.com
FRIED CATFISH AND TENNESSEE TARTAR SAUCE | LODGE CAST IRON
From lodgecastiron.com
FRIED CATFISH WITH HOMEMADE TARTAR SAUCE | MCCORMICK
From mccormick.com
You'll also love