Neelys Memphis Style Catfish Recipes

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NEELY'S MEMPHIS-STYLE CATFISH



Neely's Memphis-Style Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

1 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon hot sauce
4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
Salt and freshly ground black pepper
Peanut oil, for frying
Remoulade Sauce, for dipping, recipe follows
1 cup mayonnaise
1/4 cup Creole mustard
1 teaspoon cayenne pepper
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika

Steps:

  • Preheat a deep-fryer to 375 degrees F.
  • Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
  • Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
  • Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
  • Mix all the ingredients in a small bowl. Serve with the catfish.

MEMPHIS-STYLE CATFISH



MEMPHIS-STYLE CATFISH image

Categories     Fish     Fry

Yield 4 People

Number Of Ingredients 23

*1 cup yellow cornmeal
*1 tablespoon paprika
*1 teaspoon cayenne pepper
*3/4 cup buttermilk
*1 tablespoon hot sauce
*4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
*Salt and freshly ground black pepper
*Peanut oil, for frying
*Remoulade Sauce, for dipping, recipe follows
Remoulade Sauce Ingredients:
*1 cup mayonnaise
*1/4 cup Creole mustard
*1 teaspoon cayenne pepper
*1/2 lemon, juiced
*1 tablespoon Worcestershire sauce
*1 teaspoon paprika
For the Remoulade sauce:
Mix all the ingredients in a small bowl. Serve with the catfish.
Gear:
Deep fryer @ 375 degrees(dutch oven will work)
2 mixing bowls
Whisk
Sheet pan lined with paper towels

Steps:

  • Preheat a deep -fryer to 375 degrees F. Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce. Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture. Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.

NEELY'S MEMPHIS-STYLE CATFISH



Neely's Memphis-Style Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

1 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon hot sauce
4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
Salt and freshly ground black pepper
Peanut oil, for frying
Remoulade Sauce, for dipping, recipe follows
1 cup mayonnaise
1/4 cup Creole mustard
1 teaspoon cayenne pepper
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika

Steps:

  • Preheat a deep-fryer to 375 degrees F.
  • Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
  • Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
  • Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
  • Serve with Remoulade Sauce.
  • Mix all the ingredients in a small bowl.

NEELY'S MEMPHIS STYLE CATFISH



Neely's Memphis Style Catfish image

Make and share this Neely's Memphis Style Catfish recipe from Food.com.

Provided by scarley

Categories     Catfish

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon hot sauce
salt, to taste
fresh ground black pepper
peanut oil, for frying
1 cup mayonnaise
1/4 cup creole mustard
1 teaspoon cayenne pepper
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika

Steps:

  • Fish:.
  • Preheat a deep -fryer to 375 degrees F.
  • Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
  • Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
  • Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
  • Sauce:.
  • Mix all the ingredients in a small bowl. Serve with the catfish.

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