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In a shallow dish combine the first 6 ingredients. Dredge the fillets into the mixture and coat evenly. In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees. Fry the fillets in batches for about 5-6 minutes turning once until golden. Drain on paper towels.
Our Fried Catfish Recipe is a crunchy, satisfying dish with a cornmeal coating and dipped in buttermilk. Perfect with practically any side, it is ideal for any weeknight meal.
Perfect cornmeal coating for catfish fillets! It’s crunchy, perfectly textured, pretty color and so quick and easy!! I’m gonna make a bigger batch of the cornmeal coating and keep it in a Tupperware container for future uses!
This Southern fried catfish recipe takes advantage of the simple process of dredging the fish in seasoned cornmeal and pan-frying in shallow butter and oil. There’s no need to haul out a deep fryer! The catfish filets are crispy, have great flavor, and they cook quickly.
This fried catfish recipe is made with fish fillets marinated in buttermilk and coated with Old Bay cornmeal, deep-fried until crisp and golden brown.
Coating Preparation. In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork till blended. 2 cups cornmeal, 1 teaspoon salt, 1 teaspoon black pepper, 1 tablespoon cayenne pepper. Using a cast-iron, or heavy bottom skillet, pour oil into skillet and heat to medium; 1½ cups oil.
Crispy Southern fried catfish is an easy recipe ready in less than 30 minutes. This tender fish is perfectly seasoned and coated in a tasty cornmeal and flour coating that fries up in a flash. The result is a restaurant-quality fish fry perfect for serving with hush puppies and coleslaw!
Simply add the cornmeal coating and fry the catfish fillets until golden brown. Your delicious pan-fried catfish will be crispy on the outside, flaky on the inside, and ready to eat in minutes. Now who’s ready for a fish fry?
TRUE Southern fried catfish recipe is coated in cornmeal and pan-fried to perfection. AND it's super easy to make. This southern pan fried catfish is flaky and juicy with a crispy, golden cornmeal crust. This recipe does not use any flour dredging because I've found it's really messy and completely unnecessary.
It is made by dredging catfish fillets in a seasoned cornmeal and flour mixture, then deep-frying them until golden and crispy. The catfish is then served with tartar sauce or lemon wedges for a classic Southern flavor. This dish is perfectly served with hush puppies, french fries, and coleslaw to make a traditional Southern meal.