Pan Fried Catfish Filets Recipes

EASY PAN-FRIED FISH FILLET

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

CRISPY SOUTHERN FRIED CATFISH

Steps:

• Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish.
• Pour milk into a separate dish.
• Heat oil and butter in a large skillet over medium heat.
• Dip a catfish fillet in the milk, and shake off any excess.
• Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
• Repeat with remaining fillets.
• Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it's done.
• Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
• Drain fish on paper towels.
• Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.

BUTTERMILK PAN FRIED CATFISH

Steps:

• Place the catfish in a glass dish or deep pan.
• In a bowl whisk together the buttermilk, salt, pepper and Cajun seasoning.
• Pour the buttermilk over the catfish. Cover and let rest in the fridge.
• Place the cornmeal on a baking sheet.
• In a large pan, add about 1 inch of canola oil and heat until the oil sizzles when you drop a sprinkle of cornmeal into it.
• Lift out the fish filets one by one and let the excess buttermilk drip off.
• Dredge each catfish filet in the cornmeal and then gently place it into the pan with the hot oil. You may have to do this more than once as you don't want to crowd the pan.
• Pan fry the catfish on one side for about 3-4 minutes in the hot oil and then flip it over.
• Cook for a further 2-3 minutes until the fish filets are firm and opaque when broken with a fork.

SO GOOD PANFRIED CATFISH (MAKEOVER)

Steps:

• In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
• Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.

PAN FRIED CATFISH

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.

CATFISH (PAN FRIED)

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.

PAN FRIED CATFISH FILETS

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.

PAN FRIED CATFISH

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.

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.