Dry your catfish filets with paper towels.
low oven.
FRIED CATFISH.
Rinse catfish fillets in cold water
salt, cornmeal, flour
Coat catfish with mixture
Let sit
ix all of the seasonings for the catfish. Coat each piece of
overed, in a warm place for about 1 hour or until
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
Wash the catfish fillets in cold water and
nd undesirable bits, lightly dry catfish.
Mix the corn meal
owl.
Add the catfish fillets and refrigerate for 2 hours, BUT
makes enough for about five 5-7 oz. catfish fillets).
In
60 degrees F.
Rinse catfish fillets; pat dry with paper
Season catfish with Cajun seasoning, salt, and
Fill a fryer or a deep pot halfway with oil. Heat oil to 350\u00b0. Sprinkle both sides of each catfish with salt and Old Bay seasoning. In a separate bowl, combine flour and cornmeal. Dredge catfish in flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.
wish around.
Place catfish in water for approximately 30 minutes.
Place the catfish pieces into a mixing bowl
ry the catfish in 1/2 inch of oil for about 3
Place the catfish fillets in a single layer
he blackening seasoning on each catfish filet.
Coat the filets
ixture, cover, refrigerate and marinate for 1 hour. In a pie