Best 2 Fried Catfish Fillets Recipes
**Fried Catfish Fillets: A Southern Classic with Crispy Coating and Succulent Fish**
Indulge in the exquisite Southern delicacy of fried catfish fillets, a culinary masterpiece that tantalizes taste buds with its crispy golden-brown coating and tender, flaky fish. This classic dish, often served with tangy tartar sauce and refreshing coleslaw, is a symphony of flavors that will leave you craving more. Prepared using fresh catfish fillets, expertly seasoned and coated in a flavorful batter or breading, these fried catfish fillets are sure to become a favorite in your household. Whether you prefer a classic Southern-style batter or a zesty Cajun twist, our collection of recipes provides options for every palate. Discover the secrets to achieving that perfect crispy exterior and moist, succulent interior that make fried catfish fillets an irresistible treat.
FRIED CATFISH FILLETS
Not very many folks in the south that don't love a mess of fried catfish. Whether it be fried, broiled or baked, catfish is good no matter how you fix it. This recipe is for the breaded kind. The breading is especially nice because the cayenne balances the bold flavor of catfish.
Provided by Tammy Raynes
Categories Fish
Time 10m
Number Of Ingredients 10
Steps:
- 1. In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper.
- 2. Dip the fillets in milk mixture, then coat with cornmeal mixture. Heat 1/4" of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired.
FRIED FISH FILLETS (CATFISH, SWAI, FLOUNDER, ETC)
You can fry any fish this way. Our favorites in particular are catfish, swai and speckled trout. I saw this concept on one of the cooking shows but cannot remember which one. This also would work with fried chicken or pork chops.
Provided by Bea L.
Categories Fish
Number Of Ingredients 8
Steps:
- 1. Wash fish fillets and set aside. My pic is swai this time. We also love catfish and speckled trout this way.
- 2. Mix together buttermilk and half that amount of sour cream. For instance if you are using 1 cup buttermilk then use 1/2 cup sour cream. This amount depends on how many fish fillets you are using so use your own judgement. Mix in salt, pepper and paprika and whisk until well combined.
- 3. Place fish fillets in a bowl with lid or ziplock bag and pour in the buttermilk mixture and refrigerate for at least one hour or up to several hours, turning the bag (or bowl) occasionally.
- 4. To fry: Put two plastic grocery bags together and put in the flour, salt, pepper and paprika. Combine together by gently moving the bag back and forth. Again use your judgement as far as the amount, which depends on how many filets you're frying. Add in the fish fillets. Securely close up bag by twisting top then gently shake the bag until fillets are well coated.
- 5. Take out fillets and shake off excess flour and place onto a cookie sheet. Get out skillet and heat up the oil or shortening you'll be frying them in.
- 6. Place in hot oil or shortening and fry to a golden brown or to your likeness. Be careful not to over cook.
- 7. Serve with tartar sauce, lemon wedges, vinegar or just plain. As sides we enjoy boiled or baked potatoes, slaw and hushpuppies.
Tips:
- To ensure the catfish fillets are evenly cooked, make sure they are all about the same size and thickness. If necessary, use a sharp knife to trim them to a uniform size.
- The catfish fillets should be patted dry before frying to prevent the oil from splattering.
- Use a heavy-bottomed skillet or Dutch oven for frying the catfish fillets. This will help to prevent the fish from sticking to the pan and will also help to maintain a consistent temperature.
- Heat the oil to the correct temperature before adding the catfish fillets. The oil should be hot enough to sizzle when the fish is added, but not so hot that it smokes.
- Fry the catfish fillets in batches so that they do not overcrowd the pan. This will help to ensure that they cook evenly.
- Do not move the catfish fillets around too much while they are frying. This will break the breading and make the fish fall apart.
- When the catfish fillets are golden brown and cooked through, remove them from the pan and drain them on paper towels.
Conclusion:
Fried catfish fillets are a delicious and easy-to-make dish that can be enjoyed by people of all ages. By following the tips above, you can make sure that your fried catfish fillets turn out perfect every time.
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