Recipes for "fried catfish"

Place catfish pieces into a mixing bowl and sprinkle with thyme leaves; toss to coat. Mix in mustard with your hands. Cover and refrigerate for 8 hours to overnight.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Whisk together flour, salt, black pepper, and baking soda in a large bowl. Dip catfish pieces, one at a time, into flour mixture and shake off excess.

Working in batches, fry catfish nuggets in hot oil until no longer translucent in the center and outside is golden brown, 3 to 4 minutes. Drain on a paper towel-lined plate. Let oil come back up to temperature between batches.

Gather all ingredients.

Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets.

Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.

Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag.

Add fillets to the bag, a few at a time, and tumble gently until evenly coated.

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly.

Drain on paper towels.

Serve and enjoy!

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; coat with cooking spray.

Whisk cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and black pepper together in a shallow dish. Dip catfish fillets in milk. Press into cornmeal mixture and coat liberally; place on the prepared baking sheet. Coat tops of fillets with cooking spray until wet.

Bake in the preheated oven until fillets easily flake with a fork, about 15 minutes.

Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.

Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.

Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.

Heat oil in a large skillet over medium heat.

Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.

Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.