![]() ![]() This is the most common challenge for homemade fried fish. Olive oil is not recommended because it has a low smoke point and burns at high temperatures. Use a high-heat oil: either canola, vegetable, walnut, grapeseed or peanut. This is important and key to this recipe. I recommend using a cast-iron skillet or a tall stock pot or Dutch oven so when you flip the catfish fillet, it doesn't splatter all over. Here are tips to help your catfish turn out superb! Type of frying pan The process takes about 15-20 minutes! Expert Tipsįrying fish isn't hard, but requires a little practice and expertise. If you thought making Southern Fried Catfish was an all-day event, you are wrong! I use a 10"inch cast-iron skillet and cook two fillets at a time. Simple, 3-step recipe that's proven time and time again to work! I think you'll find this simple method results in the best catfish breading - light, crispy and flavorful! Note, this catfish batter recipe contains no egg and no flour - just cornmeal and seasonings! How simple is that? Here's how to make it Batter and seasoningsĬatfish fillets, buttermilk, cornmeal, frying oil, cayenne pepper, salt and pepper. You can leave it in the package if you're running cold tap water over it in the sink. If the fish is wrapped in a sealed plastic package, remove it from the package before thawing in the fridge. Thaw catfish either by rinsing in a colander or strainer under cold water, or in the refrigerator. If you don't have fresh catfish, use frozen. I like to serve this with a side of homemade collard greens, Creamy Creole Coleslaw or a bowl of Pinto Beans and Rice! Thawing catfish Tartar sauce recipe included - whip this up while the fish is soaking.Gluten-free - this Southern catfish recipe contains no flour and no eggs!.Restaurant quality fried catfish fillets that actually have flavor. ![]() Quick - each fillet only takes about 5-minutes to fry.Crispy and flavorful - this recipe has a great flavor and the cornmeal coating turns out crunchy and delicious!.If you can't get to Middendorf's in Louisiana, then this thin fried catfish recipe is the next best thing! Tartar sauce recipe included! Catfish fillets are ready in less than 20-minutes! Why you'll love this recipe! There's no need to go out to dinner when you can make restaurant-quality fried catfish at home! Tender catfish fillets, lightly breaded in a Southern seasoned cornmeal mix and fried to perfection! Nice and crispy on the outside and fluffy and flavorful on the inside. I love seeing the whole fish on my plate.Southern Fried Catfish is easy to make and this restaurant-quality recipe won't disappoint! You'll love this 3-step recipe and it's ready in less than 20-minutes! I actually love using my hands to eat it because I can feel the bones before putting the fish in my mouth.Īnd of course, we always eat a whole fish per person, especially if you buy smaller size snappers, which is also what I prefer. You must be careful while eating it because there are small bones and those can be easily missed. That is something you can ask to be cut as well. Many people eat the fish whole, like I do and others prefer the head cut off. They also clean the fish for me and cut it up if I want that. I usually go to my local Asian market because they have a great selection and the fish are super fresh. When you buy the fish, make sure it is cleaned for you. Because we create some slits before seasoning, all that flavor will seep right in and boy is it going to be tasty! Perfectly crispy on the outside and tender on the inside. This Dominican Fried Red Snapper is the best fish I have ever had in my entire life.
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