Best 2 Secret Ingredient Fried Catfish Recipes
**Fried catfish** is a Southern classic dish that is enjoyed by people of all ages. It is made with fresh catfish that is coated in a seasoned batter and then fried until golden brown. The result is a crispy, flaky fish that is full of flavor. This article provides three different recipes for fried catfish, so you can find the one that best suits your taste. The first recipe is for a classic fried catfish, which is made with a simple batter of flour, cornmeal, and spices. The second recipe is for a spicy fried catfish, which is made with a batter that includes cayenne pepper and paprika. The third recipe is for a beer-battered fried catfish, which is made with a batter that includes beer and flour. All three recipes are easy to follow, and they will produce delicious fried catfish that your family and friends will love. So what are you waiting for? Give one of these recipes a try today!
Here are our top 2 tried and tested recipes!
CLASSIC FRIED CATFISH
Skip the restaurants, and make your own fried catfish at home.
Provided by Southern Living Editors
Time 8h25m
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together buttermilk and hot sauce.
- Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
- Combine cornmeal and next 6 ingredients in a shallow dish.
- Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.
- Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F.
- Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225°F oven until ready to serve.
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
Tips:
- Use fresh catfish fillets. Fresh catfish fillets will have a firm, white flesh and a mild, sweet flavor. Avoid fillets that are slimy or have a strong fishy smell.
- Soak the catfish fillets in buttermilk for at least 30 minutes. This will help to tenderize the fish and add flavor.
- Use a light breading. A heavy breading will make the catfish greasy and soggy. Use a light breading made with flour, cornmeal, and spices.
- Fry the catfish in hot oil. The oil should be hot enough to sizzle when the catfish is added. This will help to create a crispy crust.
- Do not overcrowd the pan. Overcrowding the pan will cause the catfish to steam instead of fry. Fry the catfish in batches if necessary.
- Cook the catfish until it is golden brown and flaky. The catfish is done cooking when it flakes easily with a fork.
Conclusion:
Fried catfish is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make sure that your fried catfish is crispy, flavorful, and flaky. Serve fried catfish with your favorite sides, such as hushpuppies, coleslaw, or potato salad.
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