Best 10 How To Fry Catfish Fillets Recipes

QUICK CATFISH FILLETS

Steps:

• In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
• Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

FRIED CATFISH

Steps:

• Heat oil in pan, heat warming oven: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high. Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.
• Mix together cornmeal, flour, spices for dredging: Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.

BIG DADDY'S DEEP-FRIED CATFISH

Steps:

• Preheat a deep-fryer to 350 degrees F.
• In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and whisk to combine. Whisk in the beer, being sure to remove any lumps.
• Cut the catfish fillets in half lengthwise to make 2 strips. If desired, cut into bite-sized pieces. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.
• Dip each strip in the beer batter and add to the fryer, a few at a time, moving them around so they don't stick. Fry until brown and crispy, about 3 to 4 minutes. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

GOLDEN CATFISH FILLETS

Steps:

• 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. Dip fillets in milk mixture, then coat with cornmeal mixture. , Heat 1/4 in of oil in a large skillet; fry fish over medium-high for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon or lime if desired.

SO GOOD PANFRIED CATFISH (MAKEOVER)

Steps:

• In shallow dish, beat egg and hot pepper sauce until well mixed. In another shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
• Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
• In 12-inch nonstick skillet, heat oil over medium heat. Add fish; cook 4 to 8 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels. (To keep underside of fish crisp, immediately place fish on cooling rack until serving time.) Squeeze lemon juice over fish.

MARINATED CATFISH FILLETS

Steps:

• Place fillets in a large resealable plastic bag or shallow glass container; cover with salad dressing. Seal bag or cover container; refrigerate for 1 hour, turning occasionally. Drain and discard marinade. , Combine remaining ingredients; mix well. Remove 1 cup for basting. (Refrigerate remaining sauce for another use.) , Grill fillets, covered, over medium-hot heat for 3 minutes on each side. Brush with the basting sauce. Continue grilling for 6-8 minutes or until fish flakes easily with a fork, turning once and basting several times.

BAKED CATFISH FILLETS

Steps:

• Preheat oven to 425 degrees.
• Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
• Spray a glass baking dish with Pam or olive oil.
• Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
• Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading.
• Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
• Bake at 425 for 10 to 12 minutes per side.
• Serve with lemon wedges for garnish.

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.

SOUTHERN FRIED CATFISH

Steps:

• Heat the peanut oil in a 5-quart Dutch oven over high heat until it reaches 350 degrees F on a deep-fry thermometer. Adjust the heat to maintain the temperature.
• Whisk the cornmeal and flour together in a shallow dish. Combine the seafood seasoning, kosher salt, paprika, and pepper in a small bowl. Season the catfish fillets evenly on both sides with the spice mixture. Pour the buttermilk into another shallow dish. Dip each fillet into the buttermilk, flip once to coat both sides, hold over the pan and allow the excess to drip off. Coat both sides of the fillets in the cornmeal mixture. Set the coated fillets on a cooling rack and let rest for 5 minutes.
• Gently add the fillets, 2 at a time, to the hot oil and fry until golden brown, about 5 to 6 minutes. Remove the fried fillets to a cooling rack set over a newspaper-lined half sheet pan. Repeat method with remaining fillets. Arrange the catfish on a serving platter and serve immediately.

PAN FRIED CATFISH FILETS

Steps:

• In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
• Heat oil in a large skillet over medium heat.
• Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
• Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.