Southern Fried Catfish With Spicy Cream Sauce Recipes

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CLASSIC FRIED CATFISH



Classic Fried Catfish image

Skip the restaurants, and make your own fried catfish at home.

Provided by Southern Living Editors

Time 8h25m

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 1/2 cups buttermilk
1/4 teaspoon hot sauce
6 (4- to 6-oz.) catfish fillets
1/3 cup plain yellow cornmeal
1/3 cup masa harina (corn flour)*
1/3 cup all-purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground red pepper
1/4 teaspoon garlic powder
Peanut oil

Steps:

  • Whisk together buttermilk and hot sauce.
  • Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
  • Combine cornmeal and next 6 ingredients in a shallow dish.
  • Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.
  • Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F.
  • Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225°F oven until ready to serve.

THIN-CUT CATFISH WITH SPILLWAY SAUCE



Thin-Cut Catfish with Spillway Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 13

Oil, for frying
Three 6-ounce boneless, skinless catfish fillets
1 cup cornmeal
1 cup corn flour
1 tablespoon Cajun seasoning
2 large eggs
2 dashes hot sauce
Kosher salt and freshly ground black pepper
Spillway Sauce, recipe follows, for serving
1 cup mayonnaise
1/2 cup ketchup
1 tablespoon Cajun seasoning
1 1/2 teaspoons Worcestershire sauce

Steps:

  • Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack.
  • Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up.
  • Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water.
  • Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.)
  • In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish.
  • Serve the catfish with the Spillway Sauce on the side.
  • Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Provided by Alton Brown

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 9

1 quart peanut oil
1 cup stone-ground fine cornmeal
1 cup all purpose flour
1 teaspoon seafood seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/4 teaspoon hot smoked paprika
1/4 teaspoon freshly ground black pepper
6 (7 to 9-ounce) US farm-raised catfish fillets, rinsed and thoroughly patted dry
3/4 cup low-fat buttermilk

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.

PECAN-CRUSTED CATFISH WITH SPICY CREAM SAUCE



Pecan-Crusted Catfish with Spicy Cream Sauce image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

Four 4-ounce catfish fillets
Kosher salt and freshly ground black pepper
2/3 cup cornmeal
1/2 cup pecans
1/4 cup flour
1/2 cup milk
1 egg
1/4 cup vegetable oil
2 chunks yellow onion (about 1/4 small onion total)
1 clove garlic, smashed
1/2 cup chicken stock
1/2 cup white wine
1 tablespoon steak sauce
Juice of 1/2 lemon (about 3 tablespoons)
3 tablespoons sour cream
3 tablespoons unsalted butter
Rice or mashed potatoes, for serving

Steps:

  • For the pecan-crusted catfish: Preheat the oven to 375 degrees F. Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture. Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).
  • For the spicy cream sauce: Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors. Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes. Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

SOUTHERN FRIED CATFISH WITH SPICY CREAM SAUCE



Southern Fried Catfish with Spicy Cream Sauce image

French's has been America's favorite mustard brand for over a century. Learn more about your favorite yellow mustard and other French's sauces & products today!

Provided by French's

Categories     Entrees,

Yield 4

Number Of Ingredients 10

2 eggs
1 1/2 cups buttermilk
1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
4 (6 ounce) catfish fillets
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp Salt and pepper
1 vegetable oil for frying
1 Tangy Dipping Sauce (recipe follows)

Steps:

  • BEAT eggs, buttermilk and Frank's RedHot Sauce in 2-qt. shallow dish. Add fish fillets and turn to coat well.
  • MIX cornmeal, flour, garlic powder, salt and pepper on a sheet of waxed paper.
  • DREDGE fillets in cornmeal mixture.
  • DEEP-FRY fillets, 2 pieces at a time, in 350°F oil about 5 min. until golden and fish flakes. Splash on Frank's RedHot Sauce and serve with Tangy Dipping Sauce.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 to 3 tablespoons olive oil
3/4 cup mayonnaise
2 scallions (white and tender green parts only), minced
2 teaspoons drained sweet pickle relish
1 liter canola, approximately, as needed for deep-frying
3 cups cornmeal, approximately, as needed for breading stage
2 tablespoons Irvine Spices Cajun Blackfish spice (you may need more if you use more cornmeal for breading)
Salt and freshly ground black pepper
4 pounds catfish fillets
Lemon wedges, for service

Steps:

  • In a small bowl, combine the olive oil, mayonnaise, scallions and relish to make a tartar sauce. Refrigerate until needed.
  • Heat oil in deep-fryer to 350 degrees F.
  • Combine cornmeal, Blackfish Spice and salt and pepper, to taste. Dredge catfish fillets in seasoned cornmeal. Deep-fry coated pieces in batches until they are cooked through, about 10 minutes. (For basic reference, use the manufacturer's instructions for your deep fryer for similar foods, then test the fish see that it is fork tender.) Allow to drain on paper towels and serve with tartar sauce and fresh lemon wedges (to squeeze lemon juice over the fish).

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE



Fried Catfish topped with Crawfish Au Gratin Sauce image

Provided by Food Network

Time 1h

Yield 2 servings

Number Of Ingredients 25

5 tablespoons butter
3/4 cup diced onion
1/4 cup diced green bell pepper
1/4 tablespoon minced garlic
5 tablespoons flour
1 tablespoon sugar
3/4 tablespoon chicken base
3/4 tablespoon crab base
1/4 tablespoon granulated garlic
1/8 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Pinch dried thyme
3 cups milk
1/4 cup white wine
4 ounces American cheese, cubed
1 pound peeled crawfish tails
2 tablespoons sliced green onions
2 (4-ounce) catfish fillets
Creole seasoning, as needed
2 eggs
2 cups milk
2 cups flour
2 cups cornmeal
Cottonseed oil, for frying

Steps:

  • For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
  • For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
  • Serve the catfish with the crawfish au gratin sauce.

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories     Seafood     Fish     Catfish

Time 30m

Yield 2

Number Of Ingredients 8

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

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.

Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g

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