Best Neelys Memphis Style Catfish Recipes

Blackened Catfish image

Provided by Patrick and Gina Neely : Food Network

Time 4h23m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons peanut oil, for frying
4 catfish filets
1 1/2 tablespoons salt
1 tablespoons freshly ground black pepper
1 tablespoons cayenne pepper
1 tablespoons garlic powder
1 tablespoons onion powder
1 tablespoons thyme
Cajun Remoulade, recipe follows
2 tablespoon chopped Gherkin pickles
2 teaspoons capers
1 teaspoon chopped parsley
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash hot sauce
1/8 teaspoon cayenne pepper
1/2 cup mayonnaise

Steps:

Preheat a cast iron skillet to medium high with peanut oil.
Mix dry ingredients together. Cover both sides of catfish with the seasoning mix and place in skillet.
Cook on one side for 4 minutes and turn when cooked halfway through. Cook for another 4 minutes on the other side. Remove from pan and serve with Cajun remoulade.
Mix all ingredients together well. Cover and refrigerate until ready to serve.

Neely's Memphis Style Catfish image

Provided by scarley

Categories Catfish

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

1 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon hot sauce
salt, to taste
fresh ground black pepper
peanut oil, for frying
1 cup mayonnaise
1/4 cup creole mustard
1 teaspoon cayenne pepper
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika

Steps:

Fish:.
Preheat a deep -fryer to 375 degrees F.
Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
Sauce:.
Mix all the ingredients in a small bowl. Serve with the catfish.

Neely's Memphis-Style Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

1 cup yellow cornmeal
1 tablespoon paprika
1 teaspoon cayenne pepper
3/4 cup buttermilk
1 tablespoon hot sauce
4 catfish fillets (8-ounces each) skins and bones removed, rinsed and patted dry
Salt and freshly ground black pepper
Peanut oil, for frying
Remoulade Sauce, for dipping, recipe follows
1 cup mayonnaise
1/4 cup Creole mustard
1 teaspoon cayenne pepper
1/2 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon paprika

Steps:

Preheat a deep-fryer to 375 degrees F.
Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
Mix all the ingredients in a small bowl. Serve with the catfish.

Pat's Smoked Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

1 quart buttermilk
2 tablespoons hot sauce
4 large catfish fillets
2 teaspoons dried oregano
1 teaspoons dehydrated lemon peel
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Olive oil
2/3 cup plain yogurt
2/3 cup sour cream
2 tablespoons orange juice
1 teaspoon cayenne pepper
1 clove garlic, finely chopped
1 tablespoon finely chopped green onion
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
Dash hot sauce
Salt and freshly ground black pepper

Steps:

Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.
Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.
Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.
Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.
Add all the ingredients to a serving bowl and serve with the smoked catfish.