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.
n a large bowl. Add catfish. Cover and chill 24 hours
Place catfish fillets on paper towels to
n each side of each catfish.
Stuff each slit with
Slice fillets diagonally into 1-inch wide strips; set aside. Combine flour, salt and pepper; set aside.
Combine egg and milk; beat well and set aside.
Combine cracker crumbs and cornmeal, stirring well. Dredge catfish strips in flour mixture; dip in egg mixture and coat with crumb mixture.
Pour oil to a depth of 1 1/2 inches in a heavy skillet.
Fry catfish strips a few at a time in hot oil (375\u00b0) over medium-high heat 3 to 5 minutes or until golden.
Drain on paper towels.
Serve with tartar sauce.
Yields 6 servings.
Combine water, vinegar and salt in a large bowl.
Soak catfish in vinegar mixture 4 to 5 hours in the refrigerator. Combine cornmeal, flour, salt, onion powder and seasoned salt in a plastic bag, shaking to mix. Add catfish, one at a time, and shake until completely coated.
Pour oil to depth of 2 to 3-inches into a Dutch oven.
Heat to 375\u00b0. Fry catfish 4 minutes on each side or until golden brown. Drain well.
Mix cornmeal, paprika, onion powder, garlic powder, and cayenne pepper on a plate.
Beat milk and eggs together in a bowl. Dip catfish fillets in milk mixture, then gently press fillets into cornmeal mixture, coating both sides. Shake off excess breading.
Heat vegetable oil in a large skillet; pan-fry catfish in hot oil until the fish is golden brown and flakes easily with a fork, about 4 minutes per side.
nd egg until smooth. Add catfish. Cover and refrigerate for 1
175 degrees C).
Season catfish fillets with seasoned salt. Mix
On a plate, combine flour, salt, pepper and basil
In a bowl,whisk together egg, water and powdered instant milk
On another plate,place chopped cashews
Dredge catfish fillets in flour mixture, dip into egg mixture and coat with chopped cashews
Heat butter and olive oil in a nonstick frypan, over medium high heat; fry catfish fillets until golden brown, turn carefully and brown on the other side
About 4 minutes on each side
Serve hot with lemon wedges
Fry catfish and remove from bones.
Layer catfish, onions, potatoes, tomatoes, salt and pepper.
Top with catsup and hot sauce. Simmer on low heat until potatoes and onions are done, approximately 1 1/2 to 2 hours.
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.
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.
arge skillet over medium heat. Fry catfish fillets two at a time
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.
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.
To make the seasoned fry cornmeal: mix together all the
Wash the catfish fillets in cold water and
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