Best 3 Front Porch Fried Catfish Recipes
**Front Porch Fried Catfish: A Southern Classic with a Crispy Twist**
In the realm of Southern cuisine, few dishes hold a more prominent place than Front Porch Fried Catfish. This iconic dish embodies the essence of Southern hospitality, where friends and family gather on the front porch, sharing laughter, stories, and a delectable meal. The catfish, coated in a flavorful batter and fried to golden perfection, takes center stage, accompanied by a symphony of sides that elevate the dining experience. From the tangy coleslaw and creamy hush puppies to the zesty tartar sauce and crispy French fries, each element of this feast plays a harmonious role. Whether you're a seasoned catfish connoisseur or a curious culinary explorer, Front Porch Fried Catfish promises an unforgettable journey into the heart of Southern cooking. Dive into the recipes within this article and discover the secrets to crafting this classic dish, ensuring that your next porch gathering becomes a cherished memory.
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
OVEN FRIED CATFISH
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Soak catfish in milk for approximately 1 hour, in the refrigerator. In a bowl, mix together white and yellow cornmeal. Spice up the cornmeal with salt, red and black pepper, granulated garlic, thyme, and Cajun seasoning, to taste.
- Preheat oven to 400 degrees F.
- Take the fish out of the milk and shake off the excess milk. Dip the fish fillets in the spiced cornmeal mixture. Put the fillets on a buttered cookie sheet and drizzle butter over the fish. Or you can use a butter spray. Bake fish in oven for approximately 10 minutes. Time may vary depending on the thickness of fillet. Fish should get a nice crusty, golden color. Serve with tartar sauce.
SOUTHERN FRIED CATFISH
Almost all southern recipes are what is typically called soul food. My dad was a great cook, he often cooked for his soldiers while in the war in Vietnam. He loved cooking for crowds and I remember during the catfish tournaments he would help with frying all the catfish at the fish fry's. They would serve this along with huge pots of creamed corn- which I as a child helped to shuck fresh from the owners farm that day. Lots of watermellon and coleslaw, cucmber salads and all the summer picnic foods- WOW the memories that brings back.
Provided by Shawn C
Categories < 30 Mins
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- wash and drain well fillets.
- season fillets with salt and pepper.
- mix eggs with lemon juice, garlic powder, and cayenne pepper.
- in a recatngluar type dish for dredging mix flour, cornmeal, salt, pepper.
- dip fillet in egg then flour making sure to get a really good coating on the fish, pat the flour in to get a good seal- if desired do it twice to get a heavy coating on.
- we use a long cast iron frying pan that covers two burners on the stove to fry but you can fry outside or in a deep fryer using peanut oil which withstands higher heats. heat your oil very hot.
- fry a few fillets at a tme until golden brown and let drain on paper towels or brown paper bags.
- serve with tartarsauce, lemon juice and hot sauce if sesired.
Tips:
- Choose the right catfish. Fresh catfish fillets are the best choice for this recipe. Look for fillets that are firm and white, with no brown or yellow spots.
- Season the catfish well. The catfish should be seasoned with a generous amount of salt and pepper, as well as your favorite Cajun seasoning. This will help to give the fish a flavorful crust.
- Use a good quality oil for frying. A high smoke point oil, such as vegetable oil or canola oil, is the best choice for frying catfish. This will help to prevent the oil from burning and smoking.
- Fry the catfish in small batches. This will help to prevent the fish from sticking together and ensure that it cooks evenly.
- Cook the catfish until it is golden brown and flaky. The fish should be cooked through but still moist. Overcooking will make the fish dry and tough.
Conclusion:
Front porch fried catfish is a delicious and easy-to-make dish that is perfect for a summer cookout. With its crispy crust and flaky interior, this catfish is sure to be a hit with everyone at your table. Be sure to serve it with your favorite sides, such as hushpuppies, coleslaw, and french fries.
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