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.
esired).
Dredge the cleaned catfish fillets in the milk, then dip
Dry your catfish filets with paper towels.
Wash the catfish fillets in cold water and pat
owl.
Add the catfish fillets and refrigerate for 2 hours, BUT NO
Place the catfish fillets in a single layer in
Season catfish with Cajun seasoning, salt, and black pepper. Refrigerate fillets 1 to
ne at a time, dip catfish fillets into egg mixture, then roll
et aside.
Rinse the catfish fillets, and pat dry. In a
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
Bake for 15 minutes in the preheated oven, 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.
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.
r olive oil.
Rinse catfish in cool water and DRY
Place catfish fillets in buttermilk in shallow dish. Refrigerate 30 minutes.
Remove catfish from milk; sprinkle with salt.
Dip in cornmeal to coat both sides.
Heat oil in a large skillet over moderately high heat.
Add catfish.
Reduce heat to moderate; turn fish over carefully; cook 3 minutes or until browned and cooked through.
Carefully transfer to serving plates.
Combine dry mix in bowl.
Brush fillets with melted margarine. Dredge fillets in crumb mixture.
Put in dish and bake uncovered at 400\u00b0 until done, about 20 to 25 minutes.
Simple, delicious and low-fat.
o 500.
Cut the catfish fillets into serving size pieces.
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.
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.
60 degrees F.
Rinse catfish fillets; pat dry with paper towels
ixture, cover, refrigerate and marinate for 1 hour. In a pie