its, lightly dry catfish.
Mix the corn meal and seasonings in
Split whole catfish.
Mix corn meal, black pepper, seasoning salt, garlic powder and paprika.
Fill saucepan with corn meal mixture (1/2-inch thickness).
Butter catfish in mixture and cook in preheated oil at 375\u00b0 (medium).
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.
Combine corn meal and seasonings.
Roll fish in seasoned meal. Shake off excess meal and place in a single layer in hot oil in a 12-inch frypan.
Fry at moderate heat until well browned, turning to brown both sides, about 4 minutes on each side.
Remove from pan with a slotted spatula and drain on paper towel. Garnish with lemon wedges and serve with slaw and corn bread or hush puppies. Serves 6.
Sprinkle catfish with salt and pepper; place in shallow dish. Add hot sauce; marinate 1 to 2 hours in fridge.
Place corn meal in plastic bag.
Drop in fish, one at a time; shake until fish are completely coated.
Fry in deep, hot oil (375\u00b0) until fish float on top and are golden brown.
Drain well.
Garnish with lemon slices. Serves 6.
Cut fillets into serving size (4 ounces).
Soak fish in milk for 1 hour.
Mix flour, corn meal, salt, pepper and crab-shrimp seasoning together.
Drain fish and dredge in corn meal mix.
Deep fry in 375\u00b0 oil, a few pieces at a time, until golden brown.
Keep pieces warm in 200\u00b0 oven until all done.
Mix egg and milk together.
Put meal, flour, salt and pepper into brown paper bag or bowl with tight fitting lid.
Wash fish; cut into pieces.
Dip fish into milk and egg mixture.
Put several in meal mixture at one time.
Shake well until well coated.
Heat cooking oil to rolling stage or until it boils when one piece is dropped in.
Cook until browned.
Clean and wash fish; have damp.
Place meal in a bag.
Add the seasonings to suit your taste.
Shake bag to mix seasonings and corn meal.
Add fillets to bag, a few at a time.
Shake bag to coat well.
Shake off excess meal.
Fry in deep fat until golden brown.
Heat oven to 450\u00b0. Mix corn meal, bread crumbs and spices. Dip fish in milk, then in corn meal mixture. Place fish in 12 x 9 x 2-inch pan coated with cooking spray. Pour margarine over fish. Bake, uncovered, about 17 minutes until fish flakes.
Combine the catfish with the zest of one
Cut catfish into small thin pieces. Mix hot sauce with mustard; dip strips in this mixture and let marinate 2 to 4 hours. Dip in corn meal and fry in hot oil until brown.
Combine egg and water in pie plate until blended.
Spoon flour onto waxed paper; combine cornmeal, cheese, basil and salt on second piece of waxed paper.
Dredge fish in flour, dip in egg, then roll in corn meal mixture to coat.
Heat 2 teaspoons of oil in large skillet.
Place 2 fillets in skillet.
Cook first side 4 to 5 minutes until golden brown.
Turn and cook other side 4 to 5 minutes.
Remove from skillet.
Repeat with remaining fillets.
Mix together egg, mustard and hot sauce.
In another bowl, mix corn meal, flour and salt.
Dip fish in egg mixture, then dredge in corn meal mixture.
Fry in olive or canola oil for 2 - 3 minutes on each side.
In a shallow bowl, beat egg and milk together. In another shallow bowl, combine corn meal and other dry ingredients. Dip each fillet in egg mixture and coat thoroughly in the meal mixture. Spray a shallow pan with cooking spray and add the olive oil making sure bottom of pan is coated. Place fish in a single layer in the pan. Bake at 500\u00b0 about 12 minutes or until fish flakes easily with a fork.
Wash fish thoroughly under cold running water.
Combine corn meal, salt and pepper.
Beat egg with milk.
Dip fish in the egg and milk mixture.
Roll each piece of fish in corn meal mixture to coat thoroughly.
Heat oil (2 to 3-inches) in deep fryer or Dutch oven to 375\u00b0 or heat oil 1 1/2 to 2 inches in heavy skillet until hot.
Fry in deep fryer or skillet until golden brown on both sides, 5 to 8 minutes.
Yields 4 to 5 servings.
Add salt and cayenne pepper to taste.
Meal with yellow corn meal.
Cook with peanut oil in deep fryer (330\u00b0) until golden brown; drain on paper towels.
Mix together flour, salt, pepper and other seasonings with corn meal.
Fry in hot oil until brown.
Preheat oven to 400\u00b0 to 450\u00b0 or adjust oven if it cooks fast. Dip fish in egg whites, then coat in meal.
Arrange in pan lined with aluminum foil and sprayed with Pam.
Place in oven; turn once.
Place under broiler if you want fish crunchy and browned. Bake 7 to 8 minutes.
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.
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.