Best Fried Catfish Fillets Recipes
FRIED CATFISH FILLETS
Not very many folks in the south that don't love a mess of fried catfish. Whether it be fried, broiled or baked, catfish is good no matter how you fix it. This recipe is for the breaded kind. The breading is especially nice because the cayenne balances the bold flavor of catfish.
Provided by Tammy Raynes
Categories Fish
Time 10m
Number Of Ingredients 10
Steps:
- 1. In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal, salt, garlic powder, cayenne and pepper.
- 2. Dip the fillets in milk mixture, then coat with cornmeal mixture. Heat 1/4" of oil in a large skillet; fry fish over medium-high heat for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired.
FRIED FISH FILLETS (CATFISH, SWAI, FLOUNDER, ETC)
You can fry any fish this way. Our favorites in particular are catfish, swai and speckled trout. I saw this concept on one of the cooking shows but cannot remember which one. This also would work with fried chicken or pork chops.
Provided by Bea L.
Categories Fish
Number Of Ingredients 8
Steps:
- 1. Wash fish fillets and set aside. My pic is swai this time. We also love catfish and speckled trout this way.
- 2. Mix together buttermilk and half that amount of sour cream. For instance if you are using 1 cup buttermilk then use 1/2 cup sour cream. This amount depends on how many fish fillets you are using so use your own judgement. Mix in salt, pepper and paprika and whisk until well combined.
- 3. Place fish fillets in a bowl with lid or ziplock bag and pour in the buttermilk mixture and refrigerate for at least one hour or up to several hours, turning the bag (or bowl) occasionally.
- 4. To fry: Put two plastic grocery bags together and put in the flour, salt, pepper and paprika. Combine together by gently moving the bag back and forth. Again use your judgement as far as the amount, which depends on how many filets you're frying. Add in the fish fillets. Securely close up bag by twisting top then gently shake the bag until fillets are well coated.
- 5. Take out fillets and shake off excess flour and place onto a cookie sheet. Get out skillet and heat up the oil or shortening you'll be frying them in.
- 6. Place in hot oil or shortening and fry to a golden brown or to your likeness. Be careful not to over cook.
- 7. Serve with tartar sauce, lemon wedges, vinegar or just plain. As sides we enjoy boiled or baked potatoes, slaw and hushpuppies.
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