PAT'S PAN-FRIED CATFISH
Pretty much every young Appalachian man learns to catch, clean, and fry catfish in his youth. In fact, it was sort of a "rite of passage" for many of us. I have fried it right on the creekbank over my campfire within minutes of catching these delectable freshwater delicacies. This basic recipe has served me well for many years and I still love the great, but mild, flavor which is yielded by pan-frying catfish. Over the past 40 years, I've made a change or two in the recipe on which my elder fishing buddies of that era taught me, but the essential strength of this, or any other fried catfish recipe, is in the cornmeal coating. So, here is an Appalachian catfish recipe which I hope becomes a legacy in your own family -- good eating!
Provided by Bone Man
Categories Catfish
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Dry your catfish filets with paper towels.
- Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
- Next, heat the shortening in a large skillet over medium-high heat.
- Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
- In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
- On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
- Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
- Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
- When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
- Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
- NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!
Nutrition Facts : Calories 1669.8, Fat 142.3, SaturatedFat 35.9, Cholesterol 144.3, Sodium 1126.3, Carbohydrate 84.4, Fiber 3.9, Sugar 4.8, Protein 17.2
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Twitch Partner _
[email protected]I love the fact that this recipe doesn't require any special ingredients. I can always find the ingredients at my local grocery store.
Derrick Ray
[email protected]This recipe is a great way to use up leftover catfish. I always have some leftover catfish after a fish fry, and this is the perfect way to use it up.
Penelope Snyder
[email protected]I love how easy this recipe is to make. I can have it on the table in less than 30 minutes.
I_eatbabies_ At_midnight
[email protected]This is the best pan-fried catfish recipe I've ever tried. The catfish was cooked perfectly, and the seasoning was amazing.
Yuvansri Yuvansri
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Purchase Wow
[email protected]I love the crispy coating on this catfish. It's so good, I could just eat the coating by itself!
Muddasar Hafeez
[email protected]I'm not usually a big fan of fried catfish, but this recipe changed my mind. The catfish was cooked perfectly, and the breading was light and crispy. I'll definitely be making this again.
Songezo Zweni
[email protected]This recipe is a great way to introduce kids to catfish. The crispy coating and mild flavor make it a kid-friendly dish.
Mirembe Jazirat
[email protected]I love the fact that this recipe uses simple, everyday ingredients. I always have the ingredients on hand, so I can make this dish whenever I want.
Elsad Berxudayev
[email protected]I made this recipe for a dinner party, and it was a huge success. The catfish was cooked perfectly, and the sauce was delicious. My guests raved about it!
Apple Death
[email protected]This recipe is a great way to use up leftover catfish. I had some catfish fillets that were starting to get a little old, but they turned out perfectly in this recipe. The breading helped to keep the fish moist and flavorful.
Mehadi Abrahim
[email protected]I'm always looking for new ways to cook catfish, and this recipe definitely delivered. The pan-frying method gave the fish a nice crispy crust, and the seasoning was flavorful without being overpowering.
Lebogang Tjatji
[email protected]I love how easy this recipe is to follow. The ingredients are simple and easy to find, and the instructions are clear and concise. Even a beginner cook can make this dish without any problems.
Amin Farhadi
[email protected]This recipe was a hit with my whole family! The catfish was crispy on the outside and flaky on the inside, and the seasoning was perfect. Even my picky kids loved it.
Mohamed Azeem
[email protected]I've tried many pan-fried catfish recipes, but this one takes the cake. The catfish was cooked to perfection, with a crispy exterior and a tender, flaky interior. The seasoning was also spot-on, with a perfect blend of herbs and spices.
Md Sahariya
[email protected]This catfish recipe is an absolute winner! The crispy coating and flavorful seasoning made for a truly delicious meal. I'll definitely be adding this to my regular rotation.