DOLLY PARTON'S PAN-FRIED CATFISH
In this recipe from From "Dolly´s Dixie Fixin´s," she says "There was always catfish at the all day singing gatherings and it was mostly pan-fried." She suggests you serve this delicious and simply-prepared catfish with hush puppies, corn on the cob, and cole slaw.
Provided by Julesong
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Wash the catfish fillets in cold water and pat dry.
- Melt enough lard or shortening in a large cast iron skillet over medium heat to reach 3/4-inch deep.
- While the lard/shortening is melting, pour the cornmeal into a large, shallow plate or dish.
- Season both sides of the catfish fillets (remember to pat them dry, first) with salt and pepper, then dredge them in the cornmeal and shake off any excess.
- When the melted fat is hot but not smoking, carefully slide the fillets into the pan (careful not to splatter, and don't crowd the pan because you want the fish to fry and not steam). Fry the fish in batches if necessary.
- Fry the fillets about 4 minutes per side, until crisp and golden brown.
- Put paper towels on a platter and transfer the fried fillets to the platter with a slotted spatula or spoon.
- Serve with lemon wedges and your favorite catfish sauce (tartar, cocktail, etc). Make sure to have plenty of napkins, hush puppies, corn on the cob, and coleslaw, too!
- Makes 6 servings.
CLASSIC FRIED CATFISH
Skip the restaurants, and make your own fried catfish at home.
Provided by Southern Living Editors
Time 8h25m
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Whisk together buttermilk and hot sauce.
- Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.
- Combine cornmeal and next 6 ingredients in a shallow dish.
- Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.
- Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°F.
- Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225°F oven until ready to serve.
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
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