eep warm.
Take the whole catfish and clean inside and outside
In a large, doubled grocery bag, mix dry ingredients.
Place damp, not dripping wet, catfish in the bag.
(You can put 2 whole catfish or 4 to 5 fillets in the bag at one time.)
Close bag and shake it until fish is thoroughly coated.
Remove fish and lay it on wax paper to allow it to air dry.
Use pond-raised catfish fillets.
I personally like
(230 degrees C). Place catfish on a baking sheet.
To marinade the catfish clean and make three cut into the meaty side of the catfish and place into marinade for 24 hours or more. Remove the catfish and cover with cornstarch inside and out side. Dip the catfish in cornstarch and pat off to remove extra cornstarch. Place into a deep fryer onto golden brown. Drain onto paper towel. Serve with Chinese black bean sauce. Top with diced tomatoes and green onion.
Split whole catfish.
Mix corn meal, black pepper, seasoning salt, garlic powder and paprika.
Fill saucepan with corn meal mixture (1/2-inch thickness).
Butter catfish in mixture and cook in preheated oil at 375\u00b0 (medium).
Combine cornmeal, flour, salt, cayenne pepper and garlic powder.
Coat catfish with the mixture, shaking off excess.
Fill deep pot or 12-inch skillet half full with vegetable oil.
Heat to 350\u00b0.
Add catfish in single layer and fry until golden brown, about 5 to 6 minutes, depending on size.
Remove and drain on paper towels.
Makes 4 servings.
Grease a 13 x 9 x 2 inch baking dish, well. Combine breadcrumbs, cheese, herbs, and seasonings. Dip catfish in melted margarine and roll in crumb mixture. Arrange fish into a baking dish. Bake in a preheated oven at 375\u00b0 for 25 minutes or until fish flakes easily. Garnish with lemon wedges.
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.
Clean, wash and dry fish. Brush inside with lemon juice; sprinkle with salt and pepper. Roll fish in flour; shake off excess. Place fish on well-greased broiler pan. Brush with salad dressing. Broil about 4-inches from source of heat for 4 to 6 minutes, basting occasionally. Turn carefully and brush with salad dressing. Broil 4 to 6 minutes longer or until fish flakes easily with fork. Garnish with lemon wedges and parsley. Serves 6.
Rinse catfish in cold water; pat very dry with paper towels. Mix together the crumbs and seasonings; place in shallow bowl.
Dip each fish in melted butter or margarine, then roll in seasoned crumbs.
Place fish on oiled rack 4 inches above hot coals.
Cook 8 to 10 minutes per side, turning once gently.
Serve immediately.
To make the catfish: Preheat the oven to 450F
egetable mixture and gently lay catfish fillets over top of vegetables
n each side of each catfish.
Stuff each slit with
Chop pepper, onions, celery and garlic; saute in hot oil in Dutch oven until tender.
Stir in broth and next 6 ingredients; bring to a boil.
Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Cut catfish into 1-inch pieces; add to gumbo.
Simmer 10 minutes.
Stir in okra; cook an additional 5 minutes.
Remove bay leaf.
Serve over rice.
Yields 3 1/2 quarts.
Coat both sides of the catfish filets with a generous layer
he mixture over the seasoned catfish.
Cover the fish with
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.
Preheat broiler.
Line pan with foil for easy clean up.
Combine oil, paprika, oregano, salt and cayenne pepper in a small bowl.
Place catfish on foil-lined pan and brush both sides with spice mixture. Arrange catfish, flat side up, for initial cooking.
Broil about 10 minutes (until catfish reaches an internal temperature of 145 degrees F), carefully turning fillets once halfway through cooking. Don't overcook!
Combine all ingredients, except fish, in a 6-quart pot or Dutch oven.
Bring to boil over high heat. Reduce heat and simmer 15 minutes until potatoes are tender. Add catfish and simmer, stirring occasionally for 12 to 15 minutes until catfish begins to flake.