Recipes wanted: fried catfish

Skybird · 08-05-19, 10:23 AM

Quote:

Originally Posted by Aktungbby

Oil for frying, about 1 quart

1 cup finely ground cornmeal
1 cup all-purpose flour*
1 teaspoon creole seasoning
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
6 catfish fillets, rinsed and patted dry
3/4 cup buttermilk*
What do you soak catfish in before frying?
Heat oil in a 5-6 quart dutch oven (or fryer) until the temperature reaches 350F, making sure to adjust the heat to maintain the temperature.
In a shallow dish, big enough for the fish pieces, sift the cornmeal and flour.
In a small bowl, combine the creole seasoning, salt, smoked paprika, and black pepper. Season catfish on both sides with the seasoning mixture.
Place buttermilk in a shallow dish.
Dip each seasoned fish fillet in the buttermilk, flipping it once to coat both sides. Allow excess buttermilk to drip off and move on to cornmeal mixture. Flip the fillet to coat the other side with cornmeal mixture. Transfer to a wire cooling rack while you repeat the process with remaining fillets.
Gently, add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 6 minutes.
Remove the fried fillets to a cooling rack while you fry remaining fillets.
Serve immediatly.The catfish is thin, so it cooks through in the time that it takes the exterior to become a beautiful, crispy golden brown. You don’t have to burn the exterior in order to finish the inside, and you don’t have to transfer the skillet to the oven to finish baking.

The fish will take about 5-7 minutes per side. THE FIRST FISH I CAUGHT AT AGE FIVE WITH A BAMBOO POLE AND PIECE OF BACON FOR BAIT WAS A CATFISH FROM MINNEHAHA CREEK... AND MOM COOKED IT!

Thanks, sounds to point at the same direction I plan to go at. Just the creole seasoning I must miss this time, I have none. I have not even a clue what that is, btw. Some spice melange, I assume.

Skybird · 08-05-19, 10:27 AM

https://www.daringgourmet.com/creole-seasoning-recipe/

Looks Italian to me. LOL

Aktungbby · 08-05-19, 10:59 AM

Quote:

Originally Posted by Skybird

Thanks, sounds to point at the same direction I plan to go at. Just the creole seasoning I must miss this time, I have none. I have not even a clue what that is, btw. Some spice melange, I assume.

although commercially available, make your own Creole seasoning from standard kitchen fare: 2.5 tblsp paprika; 2 tblsp salt; 2 tblsp garlic powder; 1 tblsp black pepper; 1 tblsp onion powder; 1 tblsp cayenne pepper; 1 tblsp dried oregano; 1 tblsp dry thyme...blend well and keep handy-good in omlets too!

Catfish · 08-05-19, 01:42 PM

Me and my fellow catfish are shocked by this question.. I would never fry them!

Bake or grill, that's the thing

If i remember right the normal european Danube or wherever catfish does not have too much own taste (like when you read my posts ahem), so some spices if basic ones are in order. (you do not need dill anyway, against the usual "fishyness" of others)
The Mekong catfish you can sometimes get here imho has a bit of a metallic smack, but it is interesting and not bad at all. But the latter is on the brink of dying out, so.. better not.

I have not prepared it often (3 times?), but for what i remember it does not fall apart as easily as some other sweetwater fish, the flesh is a bit tighter (if not as swordfish, which is almost steak-like and of course a saltwater species).

Rockstar · 08-05-19, 02:49 PM

I dont eat the toxic little bottom feeders.

Skybird · 08-05-19, 04:14 PM

Quote:

Originally Posted by Rockstar

I dont eat the toxic little bottom feeders.

You are just afraid that you bite into a swallowed poodle.

Skybird · 08-05-19, 04:20 PM

And look what I found in the fridge in my cellar - 2 filets of Zander. I forgot that I had bought them half a year ago. Also never tasted that before.

Any recipes for Zander? Think it is fatter fish, right?

vienna · 08-05-19, 06:12 PM

How do you get Catfish fried? I dunno...

...have you tried givin' 'im a coupla 12-packs?...

<O>

Jimbuna · 08-06-19, 06:04 AM

Quote:

Originally Posted by Skybird

And look what I found in the fridge in my cellar - 2 filets of Zander. I forgot that I had bought them half a year ago. Also never tasted that before.

Any recipes for Zander? Think it is fatter fish, right?

Plenty of choice here: https://www.google.co.uk/search?ei=O...iz.LBnYYhd52tw

08-05-19, 10:27 AM	#2
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,674 Downloads: 10 Uploads: 0	https://www.daringgourmet.com/creole-seasoning-recipe/ Looks Italian to me. LOL __________________ If you feel nuts, consult an expert.

08-05-19, 01:42 PM	#4
Catfish Dipped Squirrel Operative Join Date: Sep 2001 Location: ..where the ocean meets the sky Posts: 17,779 Downloads: 38 Uploads: 0	Me and my fellow catfish are shocked by this question.. I would never fry them! Bake or grill, that's the thing If i remember right the normal european Danube or wherever catfish does not have too much own taste (like when you read my posts ahem), so some spices if basic ones are in order. (you do not need dill anyway, against the usual "fishyness" of others) The Mekong catfish you can sometimes get here imho has a bit of a metallic smack, but it is interesting and not bad at all. But the latter is on the brink of dying out, so.. better not. I have not prepared it often (3 times?), but for what i remember it does not fall apart as easily as some other sweetwater fish, the flesh is a bit tighter (if not as swordfish, which is almost steak-like and of course a saltwater species). __________________ >^..^<*)))>{ All generalizations are wrong.

08-05-19, 04:20 PM	#7
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,674 Downloads: 10 Uploads: 0	And look what I found in the fridge in my cellar - 2 filets of Zander. I forgot that I had bought them half a year ago. Also never tasted that before. Any recipes for Zander? Think it is fatter fish, right? __________________ If you feel nuts, consult an expert.

08-05-19, 06:12 PM	#8
vienna Navy Seal Join Date: Jun 2005 Location: Anywhere but the here & now... Posts: 7,718 Downloads: 85 Uploads: 0	How do you get Catfish fried? I dunno... ...have you tried givin' 'im a coupla 12-packs?... <O> __________________ __________________________________________________ __

08-05-19, 02:49 PM	#5
Rockstar In the Brig Join Date: Nov 2002 Location: Zendia Bar & Grill Posts: 12,614 Downloads: 10 Uploads: 0	I dont eat the toxic little bottom feeders.