QUICK PAN FRIED CATFISH
Fish fillets coated with Original Bisquick® mix and cornmeal give you a delicious skillet dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow bowl, stir together Bisquick mix, cornmeal and seafood seasoning. Pat catfish fillets dry with paper towels; brush both sides of fillets with dressing. Coat with Bisquick mixture, lightly pressing mixture onto fillets.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook catfish in hot oil 6 to 10 minutes, turning once, until fish flakes easily with fork. Serve immediately with lemon.
Nutrition Facts : Calories 509, Carbohydrate 34 g, Fat 4, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1189 mg
PAN - FRIED CATFISH
Almost all Catfish in the South is deep fried. This recipe uses all the same spices and coating mixes, but it is pan fried instead. NOTE: This recipe can also be used to bake the catfish, if desired.
Provided by Skip Davis
Categories Fish
Time 20m
Number Of Ingredients 11
Steps:
- 1. In shallow dish, lightly beat egg and hot pepper sauce until well mixed. In a second shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
- 2. Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
- 3. In a large nonstick skillet, heat oil over medium heat. Add fish. Cook 5 to 8 minutes total, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper toweling.
- 4. NOTE: To keep underside of fish crisp: Immediately place fish on cooling rack until serving time. Squeeze lemon juice over fish as it is served. Add wedges as a garnish on serving platter.
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.
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