Southern Fried Catfish Recipes

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.

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.

Steps:

• In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
• Heat oil in deep-fryer to 350 degrees F.
• Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

Steps:

• Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
• Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
• Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

Steps:

• Combine buttermilk and beer in a nonreactive bowl.
• Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
• Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
• Drain fillets and toss them lightly in the breading mixture to coat them.
• Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
• Preheat the oven to 200 degrees F.
• On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
• Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
• Remove the fillets with a slotted spoon and place them on paper towels to drain.
• Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
• Work quickly so that they don't get overdone and serve immediately.

Steps:

• wash and drain well fillets.
• season fillets with salt and pepper.
• mix eggs with lemon juice, garlic powder, and cayenne pepper.
• in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper.
• dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on.
• we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands higher heats. heat your oil very hot.
• fry a few fillets at a tme until golden brown and let drain on paper towels or brown paper bags.
• serve with tartarsauce, lemon juice and hot sauce if sesired.

Steps:

• Preheat Grease to 360 degrees.
• In a bowl or pie plate or even a plastic bag place your cornstarch in and add a filet of your favorite fish. Close the bag and shake to coat the fish.
• Beat your eggs in a bowl and run the corn starched filets through the eggs.
• Mix your Corn Meal, Corn Flour, All Purpose Flour and Cajun Seasonings together in a Bowl, Pie Plate or a plastic bag and run your corn starched, egged filets through the flour mixture. Close the bag and shake to coat the fish.
• Fry for 5 minutes for an average sized filet.

Steps:

• Heat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• Sprinkle both sides of each catfish with salt and Old Bay seasoning.
• In a separate bowl, combine the flour and the cornmeal.
• Dredge the catfish in the flour mixture and place in fryer.
• Deep fry for approximately 7 to 8 minutes until done.
• Drain on paper towels.

Steps:

• Heat oven to 275°F. Heat oil (2 to 3 inches) in 4-quart Dutch oven to 375°F. Rinse fish; pat dry with paper towels.
• Mix cornmeal, flour and salt in large bowl. Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended. Coat fish with cornmeal batter, shaking off any excess.
• Fry 2 fish fillets at a time in oil 5 to 8 minutes or until golden brown. Drain on paper towels. Keep warm on cookie sheet in oven while frying remaining fish.