Time 20m Yield 2-4 serving(s) Number Of Ingredients 12 Steps:
Place catfish into a shallow bowl or baking dish. In another smaller bowl mix all of the seasonings. Season the filets with half of the seasonings. Add the lemon juice. Turn the catfish filets several times to coat evenly. Allow to stand at room temperature 15 minutes. Combine the cornmeal, flour and the remaining seasoning mixture in a bowl. Remove the catfish filets from the marinade and dredge in the cornmeal mixture, coating evenly. Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, add the catfish and fry in batches until golden brown on both sides, turning once, 3 to 4 minutes per side. Remove the catfish from the skillet with a slotted spatula, drain on paper towels and serve.
Time 25m Yield 4 servings Number Of Ingredients 10 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.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper. Heat oil in a large skillet over medium heat. Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside. Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.
Time 20m Yield 6 Number Of Ingredients 11 Steps:
In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended. Dip each piece of fish into egg mixture, then coat with cornmeal mixture. In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.
Time 15m Yield 4 Number Of Ingredients 7 Steps:
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides. Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides. Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Time 50m Yield 3 serving(s) Number Of Ingredients 12 Steps:
Dry your catfish filets with paper towels. Pour 1 cup of the flour on a plate and “dust” the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry). Next, heat the shortening in a large skillet over medium-high heat. Set up a shallow medium-sized bowl and a dinner plate for “drenching” and “dredging” the fillets. In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended. On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you’re using it). Mix it up with a fork or with your fingers. Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately – if not, your oil is not hot enough! Repeat this process until you have half of the fillets in the pan. You don’t want to crowd them so plan on doing the fish in two separate batches. When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should “flake apart” when pulled apart with a fork). Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy! NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you’re camping!
Time 25m Yield 4 Number Of Ingredients 7 Steps:
In shallow bowl, stir together Bisquick mix, cornmeal and seafood seasoning. Pat catfish fillets dry with paper towels; brush both sides of fillets with dressing. Coat with Bisquick mixture, lightly pressing mixture onto fillets. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook catfish in hot oil 6 to 10 minutes, turning once, until fish flakes easily with fork. Serve immediately with lemon.
Time 20m Yield 8 Number Of Ingredients 5 Steps:
Position a rack 5 inches below the heating element of an oven and preheat the broiler to high. Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil. Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish. Broil for 5 minutes. Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more. Serve immediately.
