Best 7 Crispy Cayenne Cocktail Catfish Recipes

CRISPY CAYENNE COCKTAIL CATFISH

Steps:

• Combine the catfish with the zest of one lime, the juice of both limes, the cayenne flakes, and the vermouth. Let marinate about 1 hour.
• Drain catfish well.
• Heat 1/2 an inch of oil, half olive and half canola, in a skillet on medium to medium high. (When ready a drop of water will sizzle but the oil won't be hot enough to smoke).
• Beat egg into milk in a shallow bowl.
• Combine 1/4 cup flour with salt and pepper to taste.
• Combine remaining dry ingredients in a plastic bag.
• Dip each piece of fish into the flour then into the egg/milk mixture. Shake in breading bag until well coated.
• Fry pieces in the hot oil until the first side is browned. Do not crowd the pieces in the pan. Turn and brown the other side. Repeat until all batches are done.
• Serve with hot sauce, additional cayenne pepper flakes, lime wedges, and lemon wedges available at the table.
• I suggest completing the meal with baked sweet potatoes and cole slaw.
• Note: Today's farm-raised catfish is almost never muddy-tasting, but if yours is wild-caught the lime and vermouth marinade will eliminate the problem.

CRISPY BAKED CATFISH

Steps:

• Heat oven to 450°. Spray broiler pan rack with cooking spray. If fish fillets are large, cut into 4 serving pieces.
• Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture.
• Place fish on rack in broiler pan. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.

BAKED CRISPY CATFISH

Steps:

• . * Preheat oven to 425°F Coat a large nonstick baking sheet with cooking spray.
• * In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
• * Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
• * Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.

CRISPY CATFISH

Steps:

• Heat oven to 450 degrees.
• Mix cornmeal, breadcrumbs, paprika, garlic salt and pepper.
• Lightly brush dressing on all sides of fish.
• Coat fish with cornmeal mixture.
• Place fish on rack in broiler pan. Bake, uncovered, 15 to 18 minutes or until fish flakes easily with fork.

CRISPY CATFISH

Steps:

• In a shallow bowl, whick together the egg and milk.
• In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings.
• Dip the fish fillets into egg mixture, then coat with cereal mixture.
• In a large skillet, heat 1/4-inch of oil over medium-high heat.
• Fry the fillets for 5-7 minutes on each side.

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

CRISPY BUFFALO STYLE CATFISH

Steps:

• Combine cornmeal, flour, ground chili powder, cayenne to taste, garlic powder, salt, and pepper on a shallow dish.
• Coat each fillet in the beaten egg, then dredge in the cornmeal mixture.
• Place breaded fillets in a single layer on a plate, cover, and refrigerate for at least 30 minutes to set breading.
• In a skillet over medium-high heat, melt 1 Tbsp of the butter together with the oil.
• Take chilled fillets from refrigerator and brown them until golden brown on each side and cooked through, about 4 to 6 minutes per side.
• Transfer cooked fish to serving plates.
• Over low heat, heat remaining butter in the same pan you cooked the fish in; sauté the minced onion and minced garlic clove for 3 minutes, then stir in the hot pepper sauce, making sure to scrape the bottom of the pan with a spatula to get up the cooked bits.
• Divide the sauce between the 4 servings and drizzle over the fillets.
• Serve fillets immediately with good blue cheese dressing and celery sticks.