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.
Dry your catfish filets with paper towels.
Pour 1
Combine spices, salt, cornmeal, flour
Coat catfish with mixture
Let sit while
o coat.
Put the cornmeal, thyme and basil on a
Place the catfish fillets in a single layer
sharp knife, cut the catfish filets into 1-inch strips
Spray baking sheet with spray.
Mix cornmeal and all seasonings, except paprika, on plate.
Coat fillets with cornmeal mixture and place on baking sheet.
Sprinkle with paprika.
Spray fillets with cooking spray.
Bake at 400\u00b0 for 20 minutes.
Reduce heat to 350\u00b0 and cook for 5 more minutes or until it flakes easily.
First clean the fish.
Cut the fish into filets.
Then sprinkle filets with garlic powder and salt.
Next, pour oil into frying pan and turn stove on to medium-high heat.
While the oil gets hot, put cornmeal in bowl and dip filets in cornmeal.\tWhen oil is hot, fry the filets until golden-brown.
Serve catfish hot, with a salad.
Feeds 4 people.
aste.
To make Southern Cornmeal Crusted Catfish: Stir together buttermilk or
Use oven rack above middle of the oven.
Heat oven to 450\u00b0. Combine cornmeal, bread crumbs, salt, paprika, garlic powder, cayenne pepper and thyme.
Dip fish into milk.
Coat with cornmeal mixture.
Place in 13 x 9 x 2-inch rectangular pan, coated with vegetable cooking spray.
Pour margarine over fish.
Bake, uncovered, until fish flakes very easily with fork, about 15 to 20 minutes.
Makes 4 servings.
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.
Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2\" pieces.
Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2\". Lightly spray cooking spray on fish.
Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.
Heat oven to 425\u00b0. Coat bottom of 13 x 9 x 2-inch pan with Crisco oil.
Combine cornmeal, pepper, garlic salt, lemon pepper and Cajun spice in large flat dish.
Combine egg and water.
Rinse fish.
Dip in egg mixture.
Coat with cornmeal mixture.
Place in pan.
Bake at 425\u00b0 for 22 to 25 minutes or until fish flakes easily when tested with fork.
Serve with tartar sauce if desired. Makes 4 servings.
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.
Rinse fillets, and pat dry.
Combine all dry ingredients in a shallow dish.
Dredge catfish in flour cornmeal mixture, pressing on breading so it adheres to fish, and place on waxed paper.
Fry catfish in a large skillet in about 1/4\" of hot oil (about 350 degrees F) until golden brown on both sides, about 6-8 minutes total.
Drain on paper towels.
Serve with lemon wedges and tartar sauce.
Move oven rack to slightly above middle of oven.
Preheat to 450\u00b0.
Combine cornmeal, bread crumbs, salt, paprika, garlic powder, pepper and thyme.
Dip fish into milk; coat with cornmeal mixture.
Place in a 9 x 13 x 2-inch pan coated with vegetable cooking spray.
Pour margarine over fish.
Bake, uncovered, until fish flakes with fork (15 to 20 minutes).
Combine all ingredients.
Pat dry 4 catfish fillets.
Coat catfish on both sides with cornmeal mixture.
Fry at 350\u00b0 in hot oil until golden brown (about 5 to 6 minutes).
low oven.
FRIED CATFISH.
Rinse catfish fillets in cold water
Cut fish into serving pieces.
Soak fish pieces in milk for 1 hour.
Mix flour, cornmeal, salt, pepper and seasonings together. Drain fish and coat with cornmeal mixture.
Deep fry in oil at 375\u00b0 a few pieces at a time until golden brown or pan-fry on both sides until lightly brown and done to your liking.
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.