HOW TO FRY CATFISH RECIPES
FISH FRY RECIPE | SOUTHERN LIVING
There is an art form to frying catfish. And any Southerner who knows good catfish also knows there are three crucial components: the slice, the soak, and the seasoning. If your filets are always curling on you, it's because of the way it's sliced. Try to make your pieces an even thickness so thin ends don't overcook before the centers are done. Don't skip the soak. Leaving fish pieces to swim around in buttermilk beforehand neutralizes the "fishy" odor that comes with catfish while also removing any lingering muddy flavors. But the most essential element is seasoning your fry batter. This recipe has the perfect ratio of savory and spicy, which separates a "meh" catfish fry from a crowd-wowing one. Serve the fish with a side of Alabama Hush Puppies for the ultimate pairing.
Provided by Southern Living
Total Time 20 minutes
Yield Serves 2 (serving size: about 5 pieces)
Number Of Ingredients 10
Steps:
- Place fish and buttermilk in a large ziplock plastic bag. Seal, removing as much air as possible. Refrigerate 1 hour.
- Stir together cornmeal, flour, salt, pepper, paprika, and cayenne in a shallow dish. Pour oil to a depth of 2 inches in a large Dutch oven; heat to 350ºF over medium-high.
- Working with 1 piece at a time, remove fish from buttermilk, and dredge in cornmeal mixture.
- Working in 2 batches, fry fish until golden brown and cooked through, about 5 minutes, turning as needed. Drain fish on a plate lined with paper towels. Serve with lemon wedges.
SOUTHERN FRIED CATFISH RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories main-dish
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
- Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
- Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.
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