PAT'S PAN-FRIED CATFISH
Pretty much every young Appalachian man learns to catch, clean, and fry catfish in his youth. In fact, it was sort of a "rite of passage" for many of us. I have fried it right on the creekbank over my campfire within minutes of catching these delectable freshwater delicacies. This basic recipe has served me well for many years and I still love the great, but mild, flavor which is yielded by pan-frying catfish. Over the past 40 years, I've made a change or two in the recipe on which my elder fishing buddies of that era taught me, but the essential strength of this, or any other fried catfish recipe, is in the cornmeal coating. So, here is an Appalachian catfish recipe which I hope becomes a legacy in your own family -- good eating!
Provided by Bone Man
Categories Catfish
Time 50m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Dry your catfish filets with paper towels.
- Pour 1 cup of the flour on a plate and "dust" the filets and set them aside on another plate for about half an hour. (This process helps to keep the coating on the fish as they fry).
- Next, heat the shortening in a large skillet over medium-high heat.
- Set up a shallow medium-sized bowl and a dinner plate for "drenching" and "dredging" the fillets.
- In the bowl, break the eggs and beat them a bit, then add the buttermilk and the lemon juice and whisk these ingredients a few seconds until blended.
- On the plate, pour the remaining cup of flour, cornmeal, garlic salt, thyme, table salt, baking soda, and fennel (if you're using it). Mix it up with a fork or with your fingers.
- Dip a fillet into the liquid, coating it totally, and then allow it to drip off a bit. Then, roll it carefully in the flour/cornmeal mix until it is coated all over. Carefully lay the fillet in the hot oil. It should start frying immediately -- if not, your oil is not hot enough!
- Repeat this process until you have half of the fillets in the pan. You don't want to crowd them so plan on doing the fish in two separate batches.
- When the fillets have turned a golden brown on the bottom side, carefully turn them to fry the other side. Remove them to a plate with some paper towels on it once they are golden brown all over (about 3-4 minutes for each side). (The fillets should be snow-white in the thick portion of the fillet, and the meat should "flake apart" when pulled apart with a fork).
- Serve either as a sandwich, or, plate up the fish with side dishes (I like good coleslaw and baked beans with my catfish). A tangy tartar sauce is also good with fried catfish. Enjoy!
- NOTE: Pan-fried catfish makes an EXCELLENT breakfast, along with fried potatoes, when you're camping!
Nutrition Facts : Calories 1669.8, Fat 142.3, SaturatedFat 35.9, Cholesterol 144.3, Sodium 1126.3, Carbohydrate 84.4, Fiber 3.9, Sugar 4.8, Protein 17.2
PANFRIED FISH
Enjoy your dinner with this delicious and easy fried fish - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- In 10-inch skillet, heat oil (1/8 inch) over medium heat. Cut fish into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- In small bowl, beat egg and water with fork or wire whisk until blended. Place flour in shallow dish. Dip fish into egg, then coat with flour.
- Fry batches of fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. (Fish cooks very quickly, especially the thinner tail sections; be careful not to overcook.) Remove with slotted spoon; drain on paper towels.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 95 mg, Fat 1/2, Fiber 0 g, Protein 24 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 0 g, TransFat 0 g
QUICK PAN FRIED CATFISH
Fish fillets coated with Original Bisquick® mix and cornmeal give you a delicious skillet dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow bowl, stir together Bisquick mix, cornmeal and seafood seasoning. Pat catfish fillets dry with paper towels; brush both sides of fillets with dressing. Coat with Bisquick mixture, lightly pressing mixture onto fillets.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook catfish in hot oil 6 to 10 minutes, turning once, until fish flakes easily with fork. Serve immediately with lemon.
Nutrition Facts : Calories 509, Carbohydrate 34 g, Fat 4, Fiber 1 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1189 mg
PECAN-CRUSTED CATFISH (MAKEOVER)
From Betty's Soul Food Collection... Everyone goes nuts for our Pecan-Crusted Catfish, baked instead of fried and an outstanding recipe for anyone watching their cholesterol.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well.
- In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan.
- Bake 15 to 20 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 85 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g
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