Indulge in a delectable culinary journey with our diverse selection of unfried catfish recipes, ranging from skillet-seared to baked and grilled options. Discover a symphony of flavors and textures that will tantalize your taste buds. Experience the crispy skin and flaky flesh of pan-fried catfish, or savor the tender, moist goodness of oven-baked catfish. Embark on a smoky adventure with grilled catfish, infused with the essence of wood fire. Each recipe is meticulously crafted to provide a unique and satisfying dining experience, catering to various preferences and dietary needs. Whether you prefer a classic Southern-style preparation or an innovative fusion dish, our collection offers a culinary adventure that will leave you craving for more.
Here are our top 7 tried and tested recipes!
CRISPY SOUTHERN FRIED CATFISH
Simple is best, and this Southern Fried Catfish is no exception. The easy dinner recipe only requires a handful of pantry staples and it's ready about 20 minutes!!!
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish.
- Pour milk into a separate dish.
- Heat oil and butter in a large skillet over medium heat.
- Dip a catfish fillet in the milk, and shake off any excess.
- Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
- Repeat with remaining fillets.
- Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it's done.
- Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
- Drain fish on paper towels.
- Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.
Nutrition Facts : ServingSize 1 (4 ounce) fillet, Calories 222 kcal, Carbohydrate 5.9 g, Protein 14.7 g, Fat 15.8 g, SaturatedFat 4.1 g, Cholesterol 36.7 mg, Sodium 659.3 mg, Fiber 0.6 g, Sugar 0.1 g
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
FRIED CATFISH
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with tilapia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 2h20m
Number Of Ingredients 6
Steps:
- Pat fish dry; transfer to a pie dish or other wide, shallow dish. Season generously with salt andpepper. Add buttermilk, turning and arranging fish strips to fully submerge. Let stand 2 hours, or refrigerate, loosely covered, up to 8 hours.
- In another pie dish, season cornmeal with salt and pepper. Working one at a time, lift fishstrips from buttermilk, allowing excess to drip off, and dredge in cornmeal mixture, turning toevenly coat. Gently shake off any excess; transfer to a wire rack.
- Pour enough oil into a large, heavy-bottomed skillet (preferably cast iron) to come 1/4 inchup sides (about 3/4 cup); heat over medium-high. When oil shimmers and a bit of cornmeal sizzles when dropped in, add fish in a single layer (do not crowd pan; fry in batches if necessary). Cook, undisturbed, until fish is golden brown on bottoms and lifts easily from skillet, 2 to 3 minutes. Flip and continue cooking until golden on bottoms and just cooked through, 2 to 3 minutes more. Transfer to a clean wire rack, season with salt, and let cool 1 minute. Serve with lemon wedges and hot sauce, or one of the fish sauces.
UN-FRIED CATFISH
A wonderful recipe for those who like to fish. I have used this recipe on various types of fresh fish.
Provided by Audrey M
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- spray the vegetable oil over baking sheet 3 times to coat.
- Put cornmeal, thyme, and basil on large plate and mix well.
- Sprinkle 1/8 tsp garlic powder, 1/8 tsp lemon pepper, and 1 tsp of blackening seasoning on each catfish fillet.
- Coat the fillets thoroughly with cornmeal mixture and transfer to prepared baking sheet.
- Dust each fillet with 1/8 tsp of paprika.
- Coat the catfish lightly with cooking spray.
- Place baking sheet on bottom shelf of oven.
- Bake for 20 minutes.
- Reduce heat to 350 degrees and bake for about 5 minutes more, until the crust is golden and the fish flakes easily.
SOUTHERN-STYLE OVEN-FRIED CATFISH
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
- Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
- Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g
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.
EASY CRISPY FRIED CATFISH
This is a simple and delicious southern fried catfish recipe that I learned from my grandma. This is the same catfish you get in Texas home cooking restaurants, but with less grease. The measurements are not exact, but are very easy to figure out. Serve hot with tartar sauce. Mmmmmm!
Provided by Chef Sweet Sal
Categories Catfish
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
- Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
- Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
- (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
- Drain fish on paper towels and sprinkle with salt or seasoning salt.
- Serve hot with tartar sauce.
Nutrition Facts : Calories 371.9, Fat 13.8, SaturatedFat 3.4, Cholesterol 74.4, Sodium 111.1, Carbohydrate 33.2, Fiber 3, Sugar 2.3, Protein 28.2
Tips:
- Choose the right catfish: Select fresh, firm catfish fillets with a mild, sweet flavor. Avoid fillets that are thin or have a strong fishy smell.
- Pat the catfish dry: Before cooking, pat the catfish fillets dry with paper towels. This will help the breading adhere better and prevent the fish from steaming.
- Use a light touch when breading the catfish: Don't press the breading into the fish too hard, as this will make it tough. Just gently coat the fillets in the breading mixture.
- Cook the catfish over medium heat: Cooking the catfish over medium heat will help to prevent it from burning and ensure that it cooks evenly throughout.
- Don't overcrowd the pan: When cooking the catfish, don't overcrowd the pan. This will prevent the fish from cooking evenly and will make it more likely to stick to the pan.
- Flip the catfish only once: Once the catfish is cooked halfway through, flip it only once. Flipping it too often will break the breading and make the fish fall apart.
- Let the catfish rest before serving: After cooking the catfish, let it rest for a few minutes before serving. This will allow the juices to redistribute throughout the fish, making it more tender and flavorful.
Conclusion:
Un-fried catfish is a delicious and healthy alternative to traditional fried catfish. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight meal or a special dish for a special occasion, un-fried catfish is a great option. With its mild flavor and firm texture, it is sure to please everyone at the table. So next time you are craving catfish, try this un-fried version. You won't be disappointed!
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