Restaurantstylefriedcatfish Recipes

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.

SOUTHERN-STYLE OVEN-FRIED CATFISH

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.

RESTAURANT-STYLE FRIED CATFISH

Steps:

• Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
• Cover the fillets completely with milk.
• Cover and chill for about 1-1/2 hours.
• In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
• Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
• Remove all the milk from the pan and allowing all the milk to drip off the fillets.
• Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
• Coat lightly with cornmeal mixture.
• Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
• Heat oil to 350°F.
• Fry the fish in batches about 3-4 minutes on each side or until golden.
• Drain on wire racks over paper towels.
• Serve with tartar sauce and lemon wedges.