Best Chicken Fried Catfish Recipes

Chicken Fried Catfish image

Provided by gailanng

Categories Catfish

Time 1h18m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped green onion
3 tablespoons chopped fresh dill
1 teaspoon minced garlic
1 teaspoon grated lemon zest
1/2 teaspoon chili paste (sambal oelek)
4 catfish fillets (7 ounces each)
kosher salt
fresh ground white pepper
all-purpose flour (for dredging)
corn oil or peanut oil (for frying)
tartar sauce

Steps:

Combine the buttermilk, red onion, scallions, dill, garlic, zest, and chile paste in a baking dish. Whisk or stir well.
Lay the fillets in the marinade, making sure you've got them completely coated. Cover with plastic and marinate in the refrigerator for at least one hour.
Remove the fish from the marinade and season it with salt and pepper. Coat the fillets well with flour.
Heat 1/4 inch of oil in a heavy skillet (cast-iron is best) until very hot but not smoking. Fry the fish in batches for about 1 1/2 minutes on the first side, then turn and fry for another 45 seconds. The crust should be golden.
Drain on paper towels and serve with the tartar sauce.

Nutrition Facts : Calories 221.2, Fat 10, SaturatedFat 2.4, Cholesterol 89.9, Sodium 221.9, Carbohydrate 4.7, Fiber 0.4, Sugar 3.5, Protein 26.5

Sweetie Pie's Fried Chicken and Catfish image

Provided by @MakeItYours

Number Of Ingredients 4

1 chicken
cut into 8 pieces (8 (7-9 oz pieces) of boneless catfish fillet) 1 quart buttermilk 2 eggs 1 tbsp ground red pepper 3 cups flour
for chicken 3 cups yellow cornmeal
for fish? Canola oil Ranch dressing to use as dipping sauce for the chicken 1 cup salt? 1/4 cup ground black pepper 1/3 cup granulated garlic? 1/5 cup paprika

Steps:

Season the chicken or fish pieces generously using the base seasoning mix.In a large bowl, whip together the buttermilk and eggs, then soak the chicken or fish in the mixture for at least 15 minutes.Mix together the flour or cornmeal, base seasoning and red pepper in a plastic bag. Shake each chicken or fish piece in the seasoned flour until they are fully coated.Heat about 2 inches of canola oil in a cast iron pan until it reads 350˚F on a candy thermometer. In small batches, place a few pieces of the chicken or fish in the oil and fry for 6 to 8 minutes. Using tongs, turn each piece over, then cover the pan to allow them to cook for an additional 6 minutes. Remove the smaller pieces first and drain the excess oil on paper towels. Sprinkle more base seasoning over the cooked chicken or fish to taste.