Best 5 Salt Pepper Fried Catfish Recipes

CRISPY SOUTHERN FRIED CATFISH

Steps:

• Combine cornmeal, seasoned salt, pepper, and garlic powder in a shallow dish.
• Pour milk into a separate dish.
• Heat oil and butter in a large skillet over medium heat.
• Dip a catfish fillet in the milk, and shake off any excess.
• Transfer milk-soaked fish to the cornmeal mixture and gently roll to coat on both sides.
• Repeat with remaining fillets.
• Place fish in the hot skillet and cook until golden brown on each side (about 5-7 minutes per side). The fish will flake easily with a fork when it's done.
• Depending on the size of your skillet, you may need to cook the fish in batches. Don't overcrowd the skillet! Feel free to wipe out the pan and use additional butter/oil, as necessary, for subsequent batches.
• Drain fish on paper towels.
• Serve warm, garnished with chopped fresh parsley and a lemon wedge, if desired.

SALT-AND-PEPPER FISH

Steps:

• Rinse rice in several changes of cold water in a medium bowl until water runs clear. Drain well, then transfer to a small saucepan. Pour in 1¼ cups cold water and bring to a boil over medium-high heat. Give rice a stir so grains don't stick to the bottom. Cover pot and reduce heat to lowest setting. Cook, undisturbed, until water is evaporated and rice is tender, 18-20 minutes. Remove from heat and let sit, still covered, 10 minutes.
• Meanwhile, trim dark green tops from scallions and thinly slice; set aside. Thinly slice white and pale green parts of scallions of a deep diagonal. Set aside separately.
• Mix ginger and 2 Tbsp. oil in a medium bowl. Add cod and season with salt and sprinkle all over with pepper. Toss to coat.
• Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook cod, undisturbed, until golden underneath, about 2 minutes. Turn over and scatter reserved white and pale green scallion parts on top. Cook, shaking the pan a few times, until fish is cooked through and some scallions are caramelized and some are just slightly softened, about 2 minutes. Remove from heat.
• Stir vinegar and sugar in a small bowl until sugar dissolves. Mix into rice. Add butter and reserved dark green scallion tops and gently stir until butter is melted. Season with salt.
• Transfer rice to a platter and top with fish; pour any pan juices over.

CATFISH..... SALT AND PEPPER CATFISH

Steps:

• Place buttermilk in a 2-quart baking dish; place fillets in buttermilk and allow to marinate for 15 minutes.
• Place oil in a 12 inch cast iron skillet to a depth of about 2 inches. Heat until oil registers 375 degrees F. on an instant-read thermometer.
• In a large, zipper-lock food storage bag, mix remaining ingredients by zipping them inside bag and shaking until well blended. Remove fillets from buttermilk; allow excess liquid to drain.PPlace fillets in bag and shake gently until completely coated.
• Gently shake off excess coating mixture and carefully place into hot oil. Fry until golden brown, about 5 minutes on each side. Drain on paper towels and serve.

FRIED CATFISH

Steps:

• 1. Pre-heat deep fryer to 350
• 2. In a large bowl add flour, corn meal,baking powder,salt and cayenne pepper, and whisk to combine.
• 3. Whisk in the beer make sure to remove lumps, Cut the fish in half length wise to make strips; or cut into bite sized pieces
• 4. In a small bowl add the salt, pepper and granulated garlic. Season the fillets with the salt mixture.
• 5. Dip each strip in the beer batter and add to the fryer, a few at a time, moving around so they don't stick.
• 6. Fry until brown and crispy about 3-4 mins. Remove from the fryer to a serving plate. Repeat with the remaining fillets and season the fish with lemon juice.

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.