Time 12h45m Yield 6 servings Number Of Ingredients 6 Steps:
Put the catfish a shallow pan and cover with water. Add a tablespoon of the salt, cover with plastic wrap and soak overnight in the refrigerator. Mix the cornmeal, flour, the remaining1 teaspoon salt and the black pepper in a plastic bag. Drain the water from the catfish and transfer the fillets one at a time to the bag with the cornmeal. Shake the bag to coat the fish and place on a sheet tray or platter. Heat the oil in a deep fryer or Dutch oven to 300 degrees F. Drop a few fillets into the hot oil. Do not overcrowd. Cook the fish until golden brown, about 10 minutes. Remove the pieces with a slotted spoon and keep warm in an oven while frying the remaining pieces.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a shallow dish, combine the first four ingredients. Pat fillets dry; dip in butter, then coat with crumb mixture. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork.
Time 30m Yield 4 Number Of Ingredients 9 Steps:
Spray shallow baking pan with nonstick cooking spray. Beat egg in shallow dish or pie pan until foamy. Add milk; mix well. In another shallow dish, combine cornmeal, lemon peel, salt, thyme and pepper; mix well. Dip catfish fillets in egg mixture; dip in cornmeal mixture to coat. Arrange fish in sprayed pan. Broil 4 to 6 inches from heat for 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve tartar sauce with fish.
Time 30m Yield 2 Number Of Ingredients 8 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.
Time 30m Yield 6 servings Number Of Ingredients 12 Steps:
Heat oven to 375ºF. Combine coating mix, garlic powder and onion powder in medium bowl; stir in cheese. Spray baking sheet with cooking spray. Moisten fish with water. Add, 1 piece at a time, to coating mixture, turning to coat both sides of each fish piece with coating mixture. (Fish pieces will not be completely coated with coating mixture.) Place on prepared baking sheet. Top with any remaining coating mixture. Lightly press coating mixture into fish to secure. Bake 20 min. or until fish flakes easily with fork. Meanwhile, combine all remaining ingredients except avocado. Cut avocado into 6 slices. Serve fish topped with cucumber mixture and avocados.
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.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a shallow bowl, whick together the egg and milk. In a large resealable plastic bag, combine the cereal, flour, cornmeal and seasonings. Dip the fish fillets into egg mixture, then coat with cereal mixture. In a large skillet, heat 1/4-inch of oil over medium-high heat. Fry the fillets for 5-7 minutes on each side.
Time 30m Yield 4 Number Of Ingredients 8 Steps:
Heat oven to 450°. Spray broiler pan rack with cooking spray. If fish fillets are large, cut into 4 serving pieces. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.
Time 35m Yield 8 servings Number Of Ingredients 13 Steps:
Fill a large Dutch oven fitted with a deep-frying thermometer halfway with oil and heat to 360 degrees F. Line a sheet tray with paper towels and fit with a wire rack. Unwrap the catfish and place on a parchment-lined quarter sheet tray. Place in the freezer for 15 minutes to chill and firm up. Meanwhile, whisk together the cornmeal, corn flour and Cajun seasoning in a pie plate or casserole dish. In a second pie plate, beat together the eggs, hot sauce, some salt and pepper and 1/2 cup water. Remove the fish from the freezer and use a boning knife to very carefully cut each fillet into thin pieces. (You should be able to get 4 to 5 pieces from each fillet.) In batches, dredge the fish through the egg mixture and then through the cornmeal mixture, then add to the hot oil, being careful not to overcrowd. Fry, turning as needed, until crisp and golden brown, 2 to 3 minutes. Remove to the prepared wire rack. Repeat with the remaining catfish. Serve the catfish with the Spillway Sauce on the side. Mix together the mayonnaise, ketchup, Cajun seasoning and Worcestershire in a small bowl.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 425°F. Combine dressing and egg whites, whisk well. Combine cornmeal, parmesan, flour, pepper and salt in shallow dish. Pat fish dry, dip in egg mixture and dredge in cornmeal mixture. Place fish on a baking sheet coated with cooking spray. Bake 8-12 minutes each side until lightly browned and fish flakes easily. Serve with lemon wedges.
