Deep-fried catfish fillets are a classic Southern dish that is enjoyed by people of all ages. The crispy, golden-brown coating and the tender, flaky fish inside make this a truly irresistible dish. In this article, we will provide you with three different recipes for deep-fried catfish fillets, each with its own unique flavor and preparation method.
The first recipe is for a classic Southern-style deep-fried catfish fillet. This recipe uses a simple batter made with flour, cornmeal, and spices, and the fillets are fried until they are golden brown and crispy. The second recipe is for a slightly healthier version of deep-fried catfish fillets. This recipe uses a coating made with whole-wheat flour and panko breadcrumbs, and the fillets are baked in the oven instead of being fried. The third recipe is for a spicy deep-fried catfish fillet. This recipe uses a coating made with cayenne pepper and paprika, and the fillets are fried until they are crispy and slightly blackened.
No matter which recipe you choose, you are sure to enjoy these delicious deep-fried catfish fillets. Serve them with your favorite sides, such as coleslaw, hush puppies, and French fries, for a complete meal that the whole family will love.
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.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
DEEP FRIED CATFISH
WHENEVER WE HAVE A FISH FRY, WE COOK CATFISH BECAUSE IT'S A FAVORITE. EVERYBODY STUFF THEMSELVES WITH FRIED CATFISH AND FRIED MULLET AND SIDES THAT WE MAKE TO GO ALONG WITH THE FRIED FISH, EVERYONE JUST LOVES IT.....
Provided by Teresa Howell
Categories Fish
Time 45m
Number Of Ingredients 10
Steps:
- 1. COMBINE ALL YOUR DRY INGREDIENTS. BEAT EGGS AND BUTTERMILK IN A MEDIUM SIZE BOWL. WASH CATFISH FILLETS AND PAT DRY.
- 2. DIP FILLETS IN THE EGG WASH, SHAKE OFF EXCESS WASH, THEN ROLL IN THE CORNMEAL MIX TO COAT THOROUGHLY ON ALL SIDES. MAKE SURE OIL IS HOT, THEN PLACE FISH IN FRYING PAN AND FRY UNTIL GOLDEN BROWN ON BOTH SIDES.
- 3. DRAIN ON PAPER TOWELS AND SREVE HOT.
DEEP FRIED CATFISH
Make and share this Deep Fried Catfish recipe from Food.com.
Provided by MizzNezz
Categories Catfish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix dry ingredients.
- Heat oil to 365F degrees.
- Dip fish in milk, then in flour mixture.
- Fry a few at a time, turning once, about 2 minutes each side.
- Drain on paper towels.
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
SOUTHERN FRIED CATFISH
Steps:
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
- Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
- Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.
PAN FRIED CATFISH FILETS
Steps:
- In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
- Heat oil in a large skillet over medium heat.
- Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
- Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g
DEEP-FRIED CATFISH
Craig Claiborne was the food editor of the New York Times for 29 years, and he opened the world of global cooking to generations of readers who knew little about even Italian or French food. But underneath it, he always had an abiding appreciation for the classic food of his childhood home in Mississippi. This simple, reliable formula for fried catfish can be applied to other relatively firm white filets. Mr. Claiborne's love of corn oil reflects the era in which he cooked. Canola, sunflower or peanut oil will work as well.
Provided by The New York Times
Categories dinner, easy, quick, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- Heat the oil for deep frying.
- Cut each fillet in half crosswise.
- Combine the cornmeal, salt and pepper.
- Dredge the fillets in the cornmeal. Pat to make the cornmeal adhere. Drop the fillets in the oil and cook five to 10 minutes or until crisp and brown. Serve with lemon halves, ketchup and hush puppies.
Tips:
- Use fresh catfish fillets for the best flavor and texture.
- Soak the catfish fillets in buttermilk for at least 30 minutes before frying to help tenderize them and add flavor.
- Season the catfish fillets with a simple mixture of salt, pepper, and paprika before frying for a classic Southern flavor.
- Use a large skillet or Dutch oven to fry the catfish fillets in so that they have plenty of room to cook evenly.
- Heat the oil to 350 degrees Fahrenheit before frying the catfish fillets to ensure that they cook quickly and evenly.
- Fry the catfish fillets in batches so that they do not overcrowd the skillet and cook evenly.
- Cook the catfish fillets for 3-4 minutes per side, or until they are golden brown and cooked through.
- Serve the catfish fillets hot with your favorite sides, such as hush puppies, coleslaw, or french fries.
Conclusion:
Deep-fried catfish fillets are a classic Southern dish that is easy to make and always a crowd-pleaser. By following these tips, you can make sure that your deep-fried catfish fillets are crispy, flavorful, and cooked to perfection. So next time you are looking for a delicious and easy meal, give this recipe a try!
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