Best 4 Pats Pan Fried Catfish Recipes
**Welcome to a delightful culinary journey with Pat's Pan-Fried Catfish!**
Indulge in a crispy, flavorful catfish dish that will tantalize your taste buds and leave you craving for more. Pat's Pan-Fried Catfish is a Southern classic, known for its simplicity and unbeatable taste. This recipe collection offers a range of variations to suit your preferences, from the traditional Southern-style catfish to a spicy Cajun twist. Get ready to explore a world of crispy catfish goodness that will make you the star of any meal.
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
PAN FRIED CATFISH
I THINK I COULD EAT FISH EVERYDAY
Provided by FANNIE MCCOY
Categories Fish
Time 15m
Number Of Ingredients 10
Steps:
- 1. IN A BOWL ,COMBINE CORN OR ALL PURPOSE FLOUR,RED PEPPER, BLACK PEPPER,SALT ,COMPLETE SEASONING, GARLIC POWDER AND MIX WELL.DIP FISH FILLETS IN FLOUR MIXTURE TO COAT.
- 2. IN A 12-INCH SKILLET HEAT 1/4 INCH MELTED SHORTENING OVER MED. HEAT TILL HOT.
- 3. ADD FILLETS TO THE SKILLET IN A SINGLE LAYER. FRY ON ONE SIDE ABOUT 3 MIN.OR UNTIL GOLDEN BROWN.TURN OVER AND FRY 3 OR 4 MIN.MORE OR UNTIL GOLDEN BROWN AND FISH FLAKES WITH A FORK. DRAIN ON PAPER TOWELS. SERVE WITH TARTAR SAUCE AND LEMON WEDGES.
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.
NEELY'S MEMPHIS-STYLE CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a deep-fryer to 375 degrees F.
- Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
- Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
- Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
- Serve with Remoulade Sauce.
- Mix all the ingredients in a small bowl.
Tips:
- Choose the right catfish: Look for firm, fresh catfish fillets with a mild, sweet flavor. Avoid fillets that are slimy or have an off odor.
- Season the catfish well: Before frying, season the catfish fillets with a flavorful combination of spices and herbs. This will help to enhance the natural taste of the fish and create a crispy, golden-brown crust.
- Use the right oil: For pan-frying catfish, use a high-heat cooking oil that has a neutral flavor, such as canola oil or vegetable oil. Avoid using olive oil, as it has a low smoke point and can burn easily.
- Cook the catfish over medium-high heat: This will help to create a crispy crust on the outside of the fish while keeping the inside moist and tender.
- Don't overcrowd the pan: When frying catfish, do not overcrowd the pan. This will cause the fish to steam instead of fry, resulting in a soggy crust.
- Flip the catfish only once: Once the catfish fillets are in the pan, do not flip them more than once. This will help to prevent the fish from breaking apart.
Conclusion:
Pan-fried catfish is a delicious and easy-to-make dish that can be enjoyed for lunch or dinner. With the right ingredients and a few simple steps, you can create a flavorful and crispy catfish dish that will impress your family and friends. Serve the catfish with your favorite sides, such as mashed potatoes, coleslaw, or hush puppies, for a complete and satisfying meal.
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