Best Memphis Style Catfish Recipes
NEELY'S MEMPHIS STYLE CATFISH
Make and share this Neely's Memphis Style Catfish recipe from Food.com.
Provided by scarley
Categories Catfish
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
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
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
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.
MEMPHIS-STYLE CATFISH
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.
NEELY'S MEMPHIS-STYLE CATFISH
How to make Neely's Memphis-Style Catfish
Provided by @MakeItYours
Number Of Ingredients 15
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.
- For the Remoulade sauce: Mix all the ingredients in a small bowl. Serve with the catfish.
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