Meals with fried fish how to#

Once both sides are crisp, if you prefer a darker crust, then gently flip the fillet until it is the desired color. Once the bottom is a light golden brown, flip the fillet.Īfter flipping the fillet, let it cook for another 3 minutes. Three minutes allows the bottom side of the fillet to cook and become firm. As tempting as it may be to turn it-don't. Once the fillet is placed in the pan DON'T TOUCH IT for at least 3 minutes.

Meals with fried fish how to#

Catfish frying tips and how to keep the batter from falling offįry the catfish fillets in batches, usually one or two fillets at a time. If it doesn't sizzle, raise the temperature and re-test. The best way to determine if it's hot enough for frying is to use a good thermometerĪnother good way to determine if it's is hot enough (or too hot) is to sprinkle a little cornmeal in it. Restaurants fry at 350✯, but that's too hot for me, so at home, I fry fish around 312-325✯ For restaurant-quality fried catfish at home, the oil has to be hot enough, but not quite to the smoking point. 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. 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!