Fried Whole Catfish Recipes

SOUTHERN FRIED CATFISH

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.

OVEN-FRIED CATFISH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
• Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

SOUTHERN FRIED CATFISH

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.

WHOLE FRIED CATFISH

Steps:

• Season both sides of the fish with a sprinkling of salt and a sprinkling of Old Bay seasoning.
• Combine the flour and cornmeal.
• Heat a skillet with about a half inch to inch of oil. You aren't deep frying so you don't need a lot.
• If you are cooking whole catfish, cut 3 slits through on each side of the fish. Dredge each piece of fish in the flour/cornmeal mixture making sure all nooks and crannies are coated.
• Place the fish in the medium hot oil, about 325 to 350 and cook until browned. Flip and cook on the other side until golden brown. If you are cooking whole fish I'd cook at about 325 so it will cook inside.
• When done, remove and drain on paper towels Serve with lemon slices, tarter sauce or a delicious red sauce.

FRIED WHOLE CATFISH

Steps:

• 1. I fry my catfish in my Chicken Fryer (Large 13" Fry Pan.) I usually put 1/2 to 3/4 inch of oil in pan and heat on high. The pan will handle 4 or 5 at a time.
• 2. Rinse catfish and dry with paper towel. Lightly salt and pepper both sides of catfish.
• 3. Roll or dust catfish with flour, salt and pepper. I use my "All Purpose Breading and Coating", which see. Or use your favorite breading.
• 4. Fry for approximately 30 or 35 minutes, turning frequently. Watch that flour sediment on bottom of pan does not burn.
• 5. Serve with Tartar Sauce and Lemon Wedges, and your favorite potato, rice or salad.
• 6. Try my "Horsey Tartar Sauce", which see. My son's favorite and of his making.

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.

SOUTHERN PAN FRIED CATFISH

Steps:

• In a flat dish (Like a baking dish or cake pan), combine cornmeal, Cajun seasoning, garlic powder, salt, and pepper. Whisk together to combine.
• Coat catfish in cornmeal mixture. Remove to a large plate or tray.
• Heat half of the butter in a large skillet over medium-high heat.
• When butter is hot, fry 2-3 fillets at a time for about 3 minutes on each side, or until fish flakes easily when tested with a fork.
• Repeat with remaining butter and catfish.
• Serve immediately.