Best Dixie Fried Catfish Recipes

OVEN-FRIED ONION RINGS

Steps:

• Heat oven to 450° F. Place 1-1/2 cups Dixie Fry Mix in shallow baking dish. Beat egg and buttermilk together in bowl. Whisk remaining 1/2 cup Dixie Fry Mix into buttermilk mixture.
• Working one at a time, dredge each onion ring in Dixie Fry Mix, shaking off excess. Dip rings in buttermilk mixture, allowing excess to drip back into bowl, then drop into Dixie Fry Mix, turning rings to coat evenly. Transfer coated rings to large plate or tray.
• Pour 3 tbsp oil onto rimmed baking sheet. Place baking sheets in oven and heat until just smoking, about 8 minutes. Carefully tilt heated sheets to coat evenly with oil, then arrange onion rings on sheets. Baking, flipping onion rings and switching and rotating position of baking sheets halfway through baking, until golden brown on both sides, about 15 minutes.

DIXIE FRIED CATFISH

Steps:

• Heat oil in a 12" skillet over medium heat until hot but not smoking.
• Combine cormeal, salt, and peppers. Dredge catfish in flour then dip in egg mixture. Coat the fish with the cornmeal mixture.
• Fry 2 fish at a time until golden, about 6 minutes per side. Keep cooked catfish warm in a 275 degree oven.

PAN FRIED CATFISH

Steps:

• Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
• Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
• Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

CAJUN BLACKENED CATFISH

Steps:

• In a shallow bowl, mix together the black pepper, garlic powder, onion powder, paprika, parsley, cayenne pepper, kosher salt, oregano, and thyme until thoroughly combined. Press the catfish fillets into the spice mixture to thoroughly coat.
• Arrange a portable heat source outdoors, such as a butane burner or side burner of a gas grill. Melt butter in a glass or metal bowl. Light the burner, and place a large cast-iron skillet onto the burner over high heat. Pour about 1/4 cup of melted butter into the skillet; set remaining 1/2 cup of butter aside.
• When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.