Brine and smoke catfish according to recipe. While still warm, break fillets
BATTER:
In a medium bowl,
eady to use.
Place catfish fillets in a large shallow
Cut the catfish fillets into finger or nuggets.
Mix together the buttermilk, paprika, cayenne, onion, and garlic powder.
Mix together the flour and yellow cornmeal.
Dip the catfish into the buttermilk mixture and then dredge in the flour/cornmeal mixture.
Deep fry until golden.
Mix all Sauce ingredients (ranch dressing through lime juice) together and refrigerate. This sauce double very easy.
Serve Sauce with Catfish.
Wash catfish and pat dry with paper
nd egg until smooth. Add catfish. Cover and refrigerate for 1
Let
beer stand open for 2 hours.
Mix all ingredients, folding in egg whites last.
Coat fillets and fry.
Very light batter.
Cut fish into filets or pan size pieces.
Mix egg and milk in bowl for batter.
Dip fish in egg batter and roll in mixture of meal, salt and pepper.
Deep fry in hot fat until brown.
Scramble the egg in a large bowl then whisk in the buttermilk follow by the rest of the ingredients, except fish.
Heat 2-3 inches of oil in a large frying pan until hot. Dip the nuggets into the batter so they are coated then gently drop into the hot oil. Fry for 5-7 minutes, until golden brown & crispy.
Repeat until all the fish is fried. Place the fried fish onto a paper towel lined plate to drain excess oil.
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.
Rinse catfish fillets; pat dry.
Refrigerate until ready to use.
Mix corn meal, flour and salt in large bowl.
Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended.
Heat oil (2 to 3 inches) in Dutch oven to 375\u00b0.
Coat fish with corn meal batter, shaking off any excess.
Fry fish in batches for 5 to 8 minutes, or until golden brown.
Drain on paper towels.
Keep warm in a 275\u00b0 oven.
Wash the catfish fillets in cold water and
To make the seasoned fry cornmeal: mix together all the
Heat oil (2 to 3 inches) in Dutch oven to 350\u00b0.
Rinse catfish and pat dry.
Refrigerate until ready to use.
Mix cornmeal, flour and salt in large bowl.
Stir in milk, eggs, pepper sauce and 2 tablespoons vegetable oil until well blended.
Coat fish with cornmeal batter, shaking off any excess.
Fry fish until golden brown, turning once, if necessary.
Drain on paper towels.
Keep warm in 275\u00b0 oven.
Blackened Catfish.
Season fish liberally on
In a large bowl mash the cooked catfish fillets.
Add in all remaining ingredients except flour; mix to combine (adding in more Cajun seasoning if desired and salt and pepper to taste).
Shape into 8 patties.
Place flour onto a plate then dredge the cakes into the flour to coat on both sides.
Heat oil in a skillet over medium-high heat, then fry four cakes at a time in hot oil turning once until golden brown (about 3 minutes on each side).
Place onto paper towels.
ow oven.
FRIED CATFISH.
Rinse catfish fillets in cold water
Sprinkle catfish with salt and pepper on both sides.
Beat eggs with milk in shallow dish.
Dip catfish in egg mixture; roll in cornmeal.
Fry catfish in 1/8-inch hot shortening in heavy skillet.
Fry over medium heat until brown on both sides; drain on absorbent paper.
Serve immediately.
Dry your catfish filets with paper towels.
Blend eggs and milk.
Dip fish in egg batter and roll in corn meal.
Put fish in heavy frypan which has 1/8 inch melted fat (but not smoking).
Fry at moderate heat.
Cooking Time:
10 minutes (depending on size of fish).
Drain on paper.