r olive oil.
Rinse catfish in cool water and DRY
o 500.
Cut the catfish fillets into serving size pieces.
In large skillet over medium burner, place oleo/butter and melt, then put in onion and green pepper.
Saute until tender, stirring occasionally, then pull to one side and place catfish fillets in skillet, one at a time.
Sprinkle with lemon pepper and seasoning salt, then pull onion and green pepper on top of filets and cook until done, about 30 minutes.
In a 1 1/2-quart saucepan, bring onion, mustard, salt, pepper, Worcestershire, soy sauce and lemon juice to a boil; remove from heat.
Place catfish fillets on a foil-lined cookie sheet; cover with sauce and sprinkle with paprika.
Broil 7 inches from heat at 450\u00b0 for about 20 minutes.
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.
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 the catfish fillets in cold water and pat
ntil thoroughly combined. Press the catfish fillets into the spice mixture to
large skillet. Season the catfish fillets with salt and pepper and
esired).
Dredge the cleaned catfish fillets in the milk, then dip
ith paper towels. Brush the catfish fillets evenly with remaining half of
Place the catfish fillets in a single layer in
Season catfish with Cajun seasoning, salt, and black pepper. Refrigerate fillets 1 to
In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.
Brush fillets lightly with half of mustard.
Place cornmeal, salt, red pepper and pepper in a zip-top plastic bag; drop in fillets, one at a time, and shake until completely coated.
Brush fillets with remaining mustard; return to bag and shake again.
Fry in deep hot oil (350\u00b0) 4 to 5 minutes or until catfish fillets float to the top and are golden brown; drain well.
Transfer fillets to a serving platter; garnish with parsley and lemon wedges.
Serve hot.
Yields 6 servings.
5 to 7 minutes. Add catfish fillets; cook until firm, about 3
60 degrees F.
Rinse catfish fillets; pat dry with paper towels
onreactive bowl.
Add the catfish fillets and refrigerate for 2 hours
Combine the catfish fillets and milk in a large
rush both sides of catfish fillets with butter. Rub fillets with the cayenne