Catfish Pan Fried Recipes

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CATFISH (PAN FRIED)



Catfish (Pan Fried) image

This is a WONDERFUL way to make catfish filets. If you never had catfish, you have no idea what you are missing. Try it, you will like it!

Provided by Alan Leonetti

Categories     Catfish

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 (6 -6 1/2 ounce) catfish fillets
1 teaspoon salt
1/4 cup lemon juice
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons minced parsley
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 cup vegetable oil

Steps:

  • Place catfish into a shallow bowl or baking dish.
  • In another smaller bowl mix all of the seasonings. Season the filets with half of the seasonings. Add the lemon juice. Turn the catfish filets several times to coat evenly. Allow to stand at room temperature 15 minutes.
  • Combine the cornmeal, flour and the remaining seasoning mixture in a bowl.
  • Remove the catfish filets from the marinade and dredge in the cornmeal mixture, coating evenly.
  • Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, add the catfish and fry in batches until golden brown on both sides, turning once, 3 to 4 minutes per side.
  • Remove the catfish from the skillet with a slotted spatula, drain on paper towels and serve.

Nutrition Facts : Calories 1663.8, Fat 136.7, SaturatedFat 20.4, Cholesterol 159.8, Sodium 1362.8, Carbohydrate 52.2, Fiber 4.6, Sugar 1.7, Protein 58.8

PAN FRIED CATFISH FILETS



Pan Fried Catfish Filets image

Lightly fried and very flavorful. Sure to please all. Serve with lemon wedges and homemade tartar sauce.

Provided by EHOLT

Categories     Seafood     Fish     Catfish

Time 45m

Yield 4

Number Of Ingredients 8

1 cup cornmeal
2 teaspoons ground cayenne pepper
2 teaspoons paprika
1 teaspoon onion powder
⅓ cup extra virgin olive oil
4 (4 ounce) fillets catfish
1 cup milk
4 cloves garlic, minced

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

PAN FRIED CATFISH



PAN FRIED CATFISH image

I THINK I COULD EAT FISH EVERYDAY

Provided by FANNIE MCCOY

Categories     Fish

Time 15m

Number Of Ingredients 10

1 lb fresh catfish fillets
1 c corn flour, or all purpose flour
1/2 tsp red ground red pepper
1/4 tsp ground black pepper
1 tsp complete seasoning
1 tsp garlic powder
1/8 tsp salt
vegetable shortening, for frying
lemon wedges
tartar sauce

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



Pan Fried Catfish image

Make and share this Pan Fried Catfish recipe from Food.com.

Provided by Timothy H.

Categories     Catfish

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup milk
1/2 cup creole mustard
1 teaspoon hot pepper sauce
salt and cayenne
4 catfish fillets (about 6 ounces each)
3/4 cup flour
1/2 cup yellow cornmeal
vegetable oil (for frying)

Steps:

  • In a mixing bowl, whisk the milk, mustard and hot pepper sauce together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence. Serve the catfish with the Andouille Smothered Beans.

Nutrition Facts : Calories 389.8, Fat 13.7, SaturatedFat 3.7, Cholesterol 96, Sodium 575.8, Carbohydrate 34.1, Fiber 2.8, Sugar 0.4, Protein 31.2

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