RESTAURANT-STYLE FRIED CATFISH
Plan ahead there is a 1-1/2 hour refrigeration time for the fillets, you may omit the cayenne completely or increase to suit heat level --- for best flavor I use peanut oil for frying but vegetable oil will do fine I have even fried the fish in olive oil :)
Provided by Kittencalrecipezazz
Categories Catfish
Time 2h6m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place the catfish fillets in a single layer in a shallow dish (you may slice the fillets in half lengthwise if desired or leave whole).
- Cover the fillets completely with milk.
- Cover and chill for about 1-1/2 hours.
- In a shallow bowl combine the cornmeal with seasoned salt, black pepper, cayenne, onion powder and garlic powder.
- Remove the catfish from refrigerator and allow to stand at room temperature for 10 minutes.
- Remove all the milk from the pan and allowing all the milk to drip off the fillets.
- Sprinkle the fillets very lightly with salt (using about 1 teaspoon for all of the fillets).
- Coat lightly with cornmeal mixture.
- Pour the oil to a depth of about 1-1/2 inches in a cast-iron or heavy skillet.
- Heat oil to 350°F.
- Fry the fish in batches about 3-4 minutes on each side or until golden.
- Drain on wire racks over paper towels.
- Serve with tartar sauce and lemon wedges.
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SUKUMAR CHANDRO BISHWAS
[email protected]This recipe is amazing! I'm definitely going to make it again.
Laiba Butt
[email protected]I'm allergic to catfish. Do you have any other recipes for fried fish?
Ravi Thapa
[email protected]I'm going to try this recipe tonight. It looks delicious!
Nonku Vundla
[email protected]This was the best fried catfish I've ever had. Thanks for sharing the recipe!
Dove Winney
[email protected]This recipe was easy to follow and the results were delicious. I'm glad I tried it!
Salah Uddin
[email protected]This recipe was a disaster! The fish was overcooked and the coating was soggy. I'm not sure what I did wrong, but I won't be making this recipe again.
Kayla Di Diva
[email protected]The catfish was a bit bland for my taste, but the coating was crispy and flavorful. I think next time I'll add some more seasoning to the fish before frying it.
Chef Gul wali khan
[email protected]This was my first time frying catfish, and it turned out amazing! The recipe was easy to follow and the results were delicious. I'll definitely be making this again.
Sharlene Kerr
[email protected]I've made this recipe several times and it always turns out great. The catfish is always crispy and flavorful, and the coating is never too thick or heavy.
Abid Sandhu
[email protected]This fried catfish recipe was a hit! The fish was crispy on the outside and flaky on the inside, and the seasoning was perfect. I served it with tartar sauce and coleslaw, and it was a delicious meal.