ISO How to make southern fried catfish?
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- Start date
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GrillingFool
Head Chef
Go to store. Pick up a bag of House of Autrey medium hot (or regular) breading. Any decent fish breading will be just fine... they are a mix of cornmeal and flour.
Follow directions on the package.
I like to take my catfish filets and soak them in milk for 10 minutes or so. Shake off
excess, sprinkle with pepper, and bread well.
Put a half inch or so of oil in a skillet and heat to 375, or "fish" on a frying thermometer. Cook the fish about 2 minutes per side or until golden brown.
Be sure to let your oil return to temperature before cooking the next batch.
Don't crowd the skillet with fish; give them room to breathe.
Keep fish covered in a warm oven till done.
If you have an exhaust fan over your stove, use it.
Follow directions on the package.
I like to take my catfish filets and soak them in milk for 10 minutes or so. Shake off
excess, sprinkle with pepper, and bread well.
Put a half inch or so of oil in a skillet and heat to 375, or "fish" on a frying thermometer. Cook the fish about 2 minutes per side or until golden brown.
Be sure to let your oil return to temperature before cooking the next batch.
Don't crowd the skillet with fish; give them room to breathe.
Keep fish covered in a warm oven till done.
If you have an exhaust fan over your stove, use it.
luckytrim
Chef Extraordinaire
I agree with all-a-the-above ........... except I prefer Zatarain's Fish Coating......................
luckytrim
Chef Extraordinaire
2 lbs. Fresh Catfish (Pan-Dressed or Fillets)
2 Eggs, beaten
1½ cups Zatarain's Catfish Fry
2 tbl. Milk
2 tsp. Salt - or to taste
1/2 tsp. Black Pepper
Peanut Oil for frying
Wash and pat fish dry with paper toweling and season Catfish with salt and pepper.
Combine eggs and milk and dip fish into egg/milk mix.
Coat with the Zatarain's.
Half fill frying pan with oil and
heat to about 375 F; fry fish until golden brown (7-8 minutes each side) and flakes easily
with a fork; drain on paper toweling. Fish may be placed in a warm oven to keep crisp
for serving.
SERVINGS PER RECIPE: 4-62 Eggs, beaten
1½ cups Zatarain's Catfish Fry
2 tbl. Milk
2 tsp. Salt - or to taste
1/2 tsp. Black Pepper
Peanut Oil for frying
Wash and pat fish dry with paper toweling and season Catfish with salt and pepper.
Combine eggs and milk and dip fish into egg/milk mix.
Coat with the Zatarain's.
Half fill frying pan with oil and
heat to about 375 F; fry fish until golden brown (7-8 minutes each side) and flakes easily
with a fork; drain on paper toweling. Fish may be placed in a warm oven to keep crisp
for serving.
Uncle Bob
Chef Extraordinaire
Southern Fried Catfish....
The Basics
The Basics
Season Catfish with Salt, Pepper, Garlic Powder, Cayenne Pepper...
Roll in a mixture of Corn Meal and Corn Flour.....
Deep Fry in 375* Peanut Oil until it floats...
Drain on a wire rack...
Enjoy!
Roll in a mixture of Corn Meal and Corn Flour.....
Deep Fry in 375* Peanut Oil until it floats...
Drain on a wire rack...
Enjoy!
Constance
Master Chef
By corn flour, do mean corn starch, Bob?
Callisto in NC
Washing Up
I cant speak for Bob but I thought he meant Maseca, the corn flour you use for tamales.
Uncle Bob
Chef Extraordinaire
No ma'am...Corn flour...Not Corn Starch...Not Masa Harina....Corn Flour
Callisto in NC
Washing Up
Is Maseca aka Masa Harina NOT Corn Flour? That's what my bag says. Can you tell me the difference? Please UB
Uncle Bob
Chef Extraordinaire
Masa Harina (dough flour) is made from dried corn kernels that have been cooked in limewater..After cooking it is soaked in the limewater for a period of time... 24 hours or so..the wet corn is ground into Masa... the Flour is made/ground from the dried masa...It is used to make tamles etc...It has a distinct flavor...I add a small amount to Chili sometimes....
Corn flour is simply Corn ground into Flour....
Two different products...Both made from Corn....Ground into flour....Again two differewnt products...
Corn flour is simply Corn ground into Flour....
Two different products...Both made from Corn....Ground into flour....Again two differewnt products...
Callisto in NC
Washing Up
Interesting UB. I'll have to look around the store next visit. Funny thing, I was actually looking at catfish on Wednesday so this topic is timely.
Uncle Bob
Chef Extraordinaire
You probably want find it on your grocer's shelf like 5 lb bags of Wheat Flour...(White
Lily, Martha White etc) Check the contents on Commercial Fish Fry breading products...both bags and boxes...You may see Ingredients: Corn Flour Expect to pay a King's Ransom $$$$ for it in this form. Some specialty markets carry it...I buy it in 4 lb bags three at a time...very reasonable...Both white and yellow are available.
Lily, Martha White etc) Check the contents on Commercial Fish Fry breading products...both bags and boxes...You may see Ingredients: Corn Flour Expect to pay a King's Ransom $$$$ for it in this form. Some specialty markets carry it...I buy it in 4 lb bags three at a time...very reasonable...Both white and yellow are available.
GrillingFool
Head Chef
Expect some WELL DONE fish if you fry it this long.
Callisto in NC
Washing Up
I find that to be about the norm for my fish. Crab cakes take a total of 14 minutes to be finished. I don't know that 14 minutes for catfish which is a tough little fish is all that long.
GrillingFool
Head Chef
Maybe for a whole fish, but not for a fillet. Perhaps I like medium rare fish, LOL!
Callisto in NC
Washing Up
Maybe. Out of curiosity I googled some fish recipes and they all had a minimum time of 15 minutes. Even the little salmon fillets from Gortons is at least that long.
luckytrim
Chef Extraordinaire
so........ we are all waiting with bated breath....how long did you fry them buggers ??
