some fried food on a white plate with lemon wedges
Soak catfish: Place catfish in a baking dish and cover with buttermilk. Cover and chill 8 hours, turning once. Step 3. Mix breading: Combine remaining dry ingredients. Step 4. Dredge: Let fish stand at room temperature 10 minutes, then remove from buttermilk. Dredge each piece in cornmeal mixture. Step 5.
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Step 4: Fry the catfish. Once the oil reaches the deep-frying temperature, shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. Don't overcrowd the pan. When done, the fish should flake easily with a fork. Drain on paper towels, and then place on the rack in the oven to stay warm.
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In a separate bowl, combine the cornmeal, flour, lemon pepper, and salt. Stir together until well combined. This dry mixture will create a crispy coating that's perfect for fried catfish. Heat the oil in a deep fryer or Dutch oven over medium-high heat until it reaches a temperature of 350ºF.
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How to Make Classic Southern Fried Catfish: Step 1. Add the cornmeal, flour, garlic powder, onion powder, accent seasoning, creole seasoning, lemon pepper seasoning, and crab boil seasoning to a mixing bowl and stir to combine well. Adding cornmeal.
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STEP 1 Pour 3-inches of canola oil into a large pot and heat to 375 degrees F. Place a wire rack over a baking sheet and set that aside. Mix the buttermilk and pickle juice in a shallow. Then mix the cornmeal, flour, and seasonings in another shallow bowl. STEP 2 Dry the catfish fillets with paper towels.
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Dredge the fillets and fry: Once the oil reaches 350°F, sprinkle the catfish fillets with salt and dredge them into the breading. Shake off the excess and gently lay into the hot oil. Elise Bauer. Elise Bauer. Fry until golden brown, about 2 to 4 minutes, depending on how thick the fillet is.
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Heat the oil in a 12-inch skillet to 350 degrees over medium heat. Step 4. Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes. Step 5. Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels.
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The best sauces for fried catfish include Remoulade sauce, Cajun sauce, kickback sauce, tartar sauce, Caribbean jerk sauce, Creole cream sauce, Creole Ravigote sauce, and Crawfish au gratin sauce. If you're eating out, fried catfish tends to be served with Creole and Cajun sauces. Sometimes a French sauce, like remoulade, gets a Creole makeover!
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Mince the garlic and combine it with the butter in a small saucepan over low heat. Cook until the garlic is fragrant. Add the lemon juice and parsley and continue cooking for 1-2 minutes. Remove from heat and spoon over your fried catfish.
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Fried Catfish. Heat the rice bran oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fat thermometer. While the oil is heating, cut each catfish fillet crosswise, at an angle, into 2 to 3 pieces. Pour the buttermilk into a shallow dish (like a glass pie plate) and the fish fry mix into a separate shallow dish.
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Fill the pot or Dutch oven to about ⅓ way with oil. If you are using a cast iron skillet, put several inches of oil in the bottom. Not more than halfway. Step 2: Plug the deep fryer in to preheat the oil. If using the heavy bottom pot or cast iron pan, set the stove to medium-high heat.
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Print. 1 For the Tartar Sauce, mix all ingredients in a small bowl, cover. Refrigerate until ready to serve. 2 For the Fish Fry, mix cornmeal, onion powder, garlic salt, parsley and red pepper in a shallow dish. Beat eggs in a separate shallow dish. Dip fish fillets, one at a time, in egg. Allow excess egg to drip off. Coat with cornmeal mixture.
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Soak the catfish in the milk. Simply dip the fish in the milk to get it wet, and then shake off any excess. Dredge the fish in the cornmeal mixture and gently coat the fillets on all sides. Fry the fish in a hot cast iron skillet or Dutch oven with oil and butter until crispy and golden brown, about 5-7 minutes per side.
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Preheat a deep fryer or a Dutch oven with 4 inches of oil up the sidesto 350°F. Pat the catfish filets dry with paper towels and set them aside. In a small bowl, stir together the old bay, garlic powder, onion powder, salt, and pepper. Season the fish on both sides with the spices.
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Instructions. To make the tartar sauce: In a medium bowl, stir together the mayonnaise, scallions, lemon juice, capers, pickles and pickle juice.Season to taste with salt and pepper. To make the fried catfish: In a large Dutch oven or other heavy-bottomed pot, heat 2 inches of the oil to 350 degrees over medium-high heat.Alternatively, heat the oil to 350 degrees in a deep fryer following the.
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Season the catfish fillets with salt and pepper. Heat a little oil in a frying pan over medium heat. Add the catfish fillets to the pan and cook for about 3-4 minutes on each side, or until they are cooked through and flake easily with a fork. In a separate pan, heat some butter over medium heat.
