ISO Catfish Preparation

I am new at preparing catfish--my DH loves it fried with cornmeal coating--any hints on seasonings??

Just a little salt and pepper and maybe a bit of garlic powder. I also like to dip the fillets in buttermilk before the cornmeal. I love catfish...!!!

vammie

The only seasoning I use is House of Autrey. It is the best. They have a seasoning/coaing especially for fresh fish and down here were talking catfish.
They also have a really good stone ground corn meal mix, I use it all the time for cornbread.
You might want to add a pinch of cayanne to the coating mix...not so much to add heat, but it does add flavor.

Cornmeal Coated Fried Fish

Coating:

1/2 cup yellow cornmeal
1/4 cup masa harina (corn flour)
1 Tablespoon baking powder
11/2 tsp. dried parsley flakes, crushed
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. pepper
vegetable oil

In shallow bowl, combine all the ingredients. Dredge fillets in coating to coat. In 12 inch skillet, heat 1/8 inch oil over medium heat. Add fillets. Fry for 5 to 7 minutes, or until golden brown, turning over once. Drain on paper towel-lined plate. Top with salsa, if desired.

Fried Catfish

3 cups yellow cornmeal
1 cup all-purpose flour
3 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 cups buttermilk
1 teaspoon hot pepper sauce
8 whole catfish or large fillets
Peanut or vegetable oil for deep frying
Salt, to taste

Combine the cornmeal, flour, salt, cayenne, garlic powder and black pepper in a large zip-top plastic bag. Seal bag and shake to combine. Combine the buttermilk and hot sauce in a shallow glass baking dish.

Dip the catfish in the buttermilk, coating both sides well, and then place in the bag and shake. Continue with remaining catfish fillets, shaking well after each addition.

Heat about 4 inches of the oil in a large stock pot and heat to 350 degrees. Add several of the fish fillets and cook until golden brown, about 6 to 7 minutes, turning occasionally. Remove to drain on a newspaper or paper-towel lined baking sheet and season immediately with salt. Continue with remaining fish.

This make Catfish finger licking good....First cut out the "mud vien" the dark strip of flesh in the skin side of the catfish. This cuts down on the strong fishy taste. Also remove as much of the Skin as possible. Salt and pepper, dip in egg, then dredge in flour not cornmeal. This make the fish VERY crisp and so much better. Not critty like Cornmeal. Your hubby will LOVE it.

 

 I dipped my catfish in seasoned flour, beaten eggs, and then in panko crumbs.  (The old assembly line production!)  Then I fried them in hot oil and they were so very, very delicious!

Lorraine 

I second the House Autry Fish seasoning. You can get the low salt version now. I fried some Tilapia  in it a few days ago. Outstanding!

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