COUNTRY FRIED CATFISH
Make and share this Country Fried Catfish recipe from Food.com.
Provided by Skip Murray
Categories Catfish
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a 10 inch cast iron skillet to 350°F.
- Combine all (DRY) ingredients in a large bowl.
- Dip cat fish in cold water, then coat with Dry mix.
- Place Cat fish in hot oil carefully not to burn your self, (do not over crowd fish).
- Fry till golden brown (about 5 to 10 minutes), remove to drain on paper towels.
- Serve with TarTar sauce and lemon wedges on the side.
- Suggested side dishes, Fried Potatoes& Onions,and Golden Hominy and Hush Puppies.
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Mugisha Emmanuel
[email protected]5 stars!
Aung Phyo Thu
[email protected]Would not recommend.
Mary Greg
[email protected]Worst catfish I've ever had.
Mohammad Minar
[email protected]Not bad, but not the best catfish I've ever had.
Rubab Fatima
[email protected]Easy to follow recipe. Catfish was delicious.
Khurram Arain
[email protected]This is the best catfish recipe I've ever tried! The fish was cooked perfectly and the breading was crispy and flavorful. I will definitely be making this again.
Tishawna Daniel
[email protected]This recipe was a disaster! The catfish was overcooked and the breading was soggy. I'm not sure what I did wrong, but I won't be making this recipe again.
Nader Baloch
[email protected]The catfish was a little dry, but the breading was tasty. I think I'll try using a different type of fish next time.
Nipa Khatun
[email protected]This was my first time frying catfish, and it turned out great! The recipe was easy to follow, and the catfish was delicious. I'll definitely be making this again.
Gavyn Corrieri
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The catfish is always cooked perfectly, and the breading is crispy and flavorful. I love that I can use any type of catfish I want, so I can always find a good deal.
Radha Gupta
[email protected]This catfish recipe is a keeper! The fish was perfectly cooked, with a crispy coating and tender, flaky flesh. The cornmeal and flour breading gave the catfish a delicious flavor and texture. I served it with coleslaw and hush puppies, and it was a h