Fried Catfish

Name: Fried Catfish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 fillets catfish fillets, about 1-2 pounds; 237 milliliters milk or buttermilk; 1 serving Salt; 177 milliliters fine cornmeal (do not use coarsely ground cornmeal); 118 milliliters flour; 1 teaspoon garlic powder; 1 teaspoon black pepper; 1 teaspoon paprika; 1 teaspoons cayenne; 0 teaspoons celery seed; 1 serving Oil for frying (use peanut oil if you can)

Need a pescatarian main course? Fried Catfish could be an outstanding recipe to try. This recipe makes 4 servings with 380 calories, 35g of protein, and 9g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of flour, celery seed, paprika, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes about 30 minutes. If you like this recipe, take a look at these similar recipes: Fried Catfish, Fried Catfish, and Fried Catfish.

Instructions

Heat oil in pan, heat warming oven: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan.

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Cooking Oil

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Frying Pan

Oven

Heat the pan on medium-high.

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Frying Pan

Heat your oven to 200°F and lay a cookie sheet inside.

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Baking Sheet

Oven

Place a wire rack on top of the cookie sheet.

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Baking Sheet

Wire Rack

Soak catfish in milk or buttermilk: While the oil is heating, soak the catfish in the milk or buttermilk.

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Buttermilk

Catfish

Milk

Cooking Oil

Mix together cornmeal, flour, spices for dredging:

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Cornmeal

Spices

All Purpose Flour

Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.)

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Seasoning

Cornmeal

Spices

All Purpose Flour

Place in a shallow dish for dredging.

Dredge fillets in flour mixture, then fry in hot oil:

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All Purpose Flour

Cooking Oil

Let the oil reach 350°F — a good test is to flick a little of the dry breading into the oil, and if it sizzles at once, you're good to go.

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Cooking Oil

Once the oil is hot, sprinkle the catfish fillets with salt and dredge them into the breading. Shake off the excess and gently lay into the hot oil.

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Catfish Fillets

Shake

Salt

Cooking Oil

Fry until golden brown, about 2-4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 2-4 minutes.

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Fish

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Spatula

Cast iron heats up and stays hot, so monitor the heat as you fry; you may need to lower the heat on the burner at some point.

Keep cooked fillets warm in oven: Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help keep it crispy.

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Catfish

Fish

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Oven

When they're all done, serve at once with your favorite hot sauce, cole slaw and some hush puppies.

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Hot Sauce

Equipment

Ingredients

Servings:

4fillets

catfish fillets, about 1-2 pounds 237milliliters

milk or buttermilk 1serving

Salt 177milliliters

fine cornmeal (do not use coarsely ground cornmeal)118milliliters

flour 1teaspoon

garlic powder 1teaspoon

black pepper 1teaspoon

paprika 1teaspoons

cayenne 0teaspoons

celery seed 1serving

Oil for frying (use peanut oil if you can)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Catfish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.