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
PAN - FRIED CATFISH
Almost all Catfish in the South is deep fried. This recipe uses all the same spices and coating mixes, but it is pan fried instead. NOTE: This recipe can also be used to bake the catfish, if desired.
Provided by Skip Davis
Categories Fish
Time 20m
Number Of Ingredients 11
Steps:
- 1. In shallow dish, lightly beat egg and hot pepper sauce until well mixed. In a second shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
- 2. Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
- 3. In a large nonstick skillet, heat oil over medium heat. Add fish. Cook 5 to 8 minutes total, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper toweling.
- 4. NOTE: To keep underside of fish crisp: Immediately place fish on cooling rack until serving time. Squeeze lemon juice over fish as it is served. Add wedges as a garnish on serving platter.
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
BUTTERMILK PAN FRIED CATFISH
Enjoy an easy and delicious southern fish fry for dinner with this pan fried catfish recipe.
Provided by foodnessgracious
Categories Main Course
Number Of Ingredients 7
Steps:
- Place the catfish in a glass dish or deep pan.
- In a bowl whisk together the buttermilk, salt, pepper and Cajun seasoning.
- Pour the buttermilk over the catfish. Cover and let rest in the fridge.
- Place the cornmeal on a baking sheet.
- In a large pan, add about 1 inch of canola oil and heat until the oil sizzles when you drop a sprinkle of cornmeal into it.
- Lift out the fish filets one by one and let the excess buttermilk drip off.
- Dredge each catfish filet in the cornmeal and then gently place it into the pan with the hot oil. You may have to do this more than once as you don't want to crowd the pan.
- Pan fry the catfish on one side for about 3-4 minutes in the hot oil and then flip it over.
- Cook for a further 2-3 minutes until the fish filets are firm and opaque when broken with a fork.
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