a deep fryer is actually best for these. Heat until hot
Pat outside if fish with paper towel to remove extra moisture.
In shallow dish, combine all dry ingredients except flour.
Dip fish in buttermilk, shake off excess buttermilk and coat with flour.
Dip again in buttermilk, then coat with cornmeal mixture.
In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot.
Fry fish about 5 minutes per side, depending on thickness, or until fish will flake away with a fork.
onreactive bowl.
Add the catfish fillets and refrigerate for 2
Fill a fryer or a deep pot halfway with oil. Heat oil to 350\u00b0. Sprinkle both sides of each catfish with salt and Old Bay seasoning. In a separate bowl, combine flour and cornmeal. Dredge catfish in flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.
Preheat oil to 350\u00b0. Sprinkle both sides of catfish with seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the fillets in the flour mixture and place in the hot oil. Deep-fry for 7 to 8 minutes, until done. Drain onto paper towels.
Dry your catfish filets with paper towels.
OUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6).
WHISK
low oven.
FRIED CATFISH.
Rinse catfish fillets in cold water
salt, cornmeal, flour
Coat catfish with mixture
Let sit
Combine eggs, milk, salt and pepper.
Dip fish in mixture. Roll in cornmeal to coat.
Heat oil to 370\u00b0.
Fry until golden brown.
Drain on paper towels.
Clean and skin catfish, then cut into thick slices.
Dip slices into crackers or cornmeal, then into a mixture of egg and milk and again into the crumbs or meal.
The traditional Southern fat is lard, but vegetable oil may be used, if preferred.
The fat must be very hot.
Put the coated fish into a frying basket, immerse in the fat and cook until golden brown (do not crowd the fish, the kettle should be large and roomy).
Serve at once with Hush Puppies fried in the same fat as the fish.
et aside.
Rinse the catfish fillets, and pat dry. In
Squeeze juice of 1 lime over fish. Combine cornmeal and next 6 ingredients in a large zip-top plastic freezer bag. Pat fish dry with paper towels and place in bag, shaking to coat.
Pour oil to a depth of 1 1/2 inches in a large deep skillet; heat to 325 degrees. in batches, fry catfish in the hot oil 2 - 3 minutes or until crispy and golden brown. Drain on paper towels.
Place catfish in warmed tortillas; top evenly with cabbage, desired amount of salad dressing, salsa and toppings. Cut remaining 2 limes into wedges and serve with tacos.
Mix cornmeal, both peppers and salt.
Coat catfish with flour. Dip into eggs, then coat with cornmeal mixture.
Fry in 1/2-inch very hot oil about 6 minutes one each side.
Cut fish into serving-size pieces if fillets are large. Combine cornmeal, flour, salt and pepper.
Coat fish with cornmeal mixture.
Heat oil (1/2-inch) in skillet until hot.
Fry fish in hot oil, turning carefully, until brown on both sides, about 10 minutes.
Serves 4 to 6.
wash and drain well fillets.
season fillets with salt and pepper.
mix eggs with lemon juice, garlic powder, and cayenne pepper.
in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper.
dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on.
we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands ...
Season catfish then submerge in buttermilk. Chill, covered, for at least 1 hour, to marinate.
Remove catfish fillets from buttermilk and discard marinade. Combine breadcrumbs with cornmeal, herbs and spices. Dredge fish fillets lightly in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
Heat vegetable oil to 350\u00b0F. Fry fish fillets in oil until golden brown. Drain on paper towels. Serve.
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 ...
Preheat Grease to 360 degrees.
In a bowl or pie plate or even a plastic bag place your cornstarch in and add a filet of your favorite fish. Close the bag and shake to coat the fish.
Beat your eggs in a bowl and run the corn starched filets through the eggs.
Mix your Corn Meal, Corn Flour, All Purpose Flour and Cajun Seasonings together in a Bowl, Pie Plate or a plastic bag and run your corn starched, egged filets through the flour mixture. Close the bag and shake to coat the fish.
Fry for 5 minutes for an average sized filet.
Cut fish into serving-size pieces if fish fillets are large. Combine corn meal mixture.
Heat oil in skillet until hot.
Fry fish in hot oil over medium-high heat, turning fish carefully until brown on both sides, about 10 minutes.