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Started By
Message
Your best go to fried catfish recipe
Posted on 5/9/16 at 10:20 am
Posted on 5/9/16 at 10:20 am
Looking for something different than what I usually do.
Let's hear em
Let's hear em
14
Posted on 5/9/16 at 10:30 am to NatalbanyTigerFan
What do you normally do?
Posted on 5/9/16 at 10:31 am to NatalbanyTigerFan
Seasoned cornmeal and hot oil. Good homemade tarter sauce.
Posted on 5/9/16 at 10:34 am to Gris Gris
Soaked in buttermilk before you apply the seasoned cornmeal?
Posted on 5/9/16 at 10:34 am to KosmoCramer
Dip dried filets in mustard/La hot sauce mixture
Then batter with either La Fish Fry crispy or Southern with S/P and garlic powder
Then fry in canola oil about 350-365 until they float
Drain the grease off the fish
Then drain fish on crinkled aluminum foil
Then batter with either La Fish Fry crispy or Southern with S/P and garlic powder
Then fry in canola oil about 350-365 until they float
Drain the grease off the fish
Then drain fish on crinkled aluminum foil
This post was edited on 5/9/16 at 10:35 am
Posted on 5/9/16 at 10:45 am to NatalbanyTigerFan
quote:Been doing this lately. Highly recommend.
Dip dried filets in mustard/La hot sauce mixture
Posted on 5/9/16 at 10:49 am to NatalbanyTigerFan
quote:You dont find canola oil to have a funny taste?
Then fry in canola oil
Posted on 5/9/16 at 11:05 am to NatalbanyTigerFan
360 degree oil, to start. Fry as close to 350 as you can.
quick buttermilk soak
dredge in seasoned corn meal or 50/50 corn meal-corn flour, seasoned to taste
Fry in small batches until golden and floating. Drain on a wire rack.
quick buttermilk soak
dredge in seasoned corn meal or 50/50 corn meal-corn flour, seasoned to taste
Fry in small batches until golden and floating. Drain on a wire rack.
Posted on 5/9/16 at 11:06 am to KosmoCramer
quote:
Soaked in buttermilk before you apply the seasoned cornmeal?
I do not soak in anything. I dry them well and shake them in a bag of seasoned cornmeal. I like a light crispy crust on most fried fish.
Posted on 5/9/16 at 11:08 am to NatalbanyTigerFan
Mustard + hot sauce soak, dredge in Guidry's catfish seasoning, fry at 350-400 depending on the thickness of the fish
Posted on 5/9/16 at 11:38 am to NatalbanyTigerFan
Coat in mustard mixed with hot sauce. Bread with blue box LA fish fry.
Posted on 5/9/16 at 11:53 am to NatalbanyTigerFan
Pro tip: Try letting them drain on a bed of fresh sliced vidalia onion.
Posted on 5/9/16 at 12:04 pm to NatalbanyTigerFan
start with ice cold fillets, I like highly seasoned corn meal and hate mustard but whatever you like, make sure you bread the fillets immediately before putting in 360-375 oil, dont crowd the pot, drain on wire rack not paper towels
Posted on 5/9/16 at 2:21 pm to NatalbanyTigerFan
My recipe -
Cut catfish into strips or thin filets.
Season fish (I use Cajunland seasoning with green onion).
Put fish into a plastic bowl or tupperware container.
Crack an egg (or two) directly into the fish, and toss it around until all the seasoned fish is coated with a slime of egg.
In another bowl or tupperware container, mix equal parts blue bag La. Fish Fry and yellow bag La. Fish Fry (I just use one bag of each).
Toss the seasoned, egg coated fish in the fish fry mixture, shake off access, and fry in lard at 350 until crispy.
Drain on a wire rack over paper towels in a box.
Of course you don't have to use lard. Canola works fine. If you don't havea wire rack, Dollar Tree sells cooling racks for baking. Get a cardboard soft drink box/tray and you're good to go.
I use Cajunland because it seasons well without overpowering. I blend the two fish frys because the yellow is straight corn flour, while the blue is a mix of corn flour and corn meal. I've found that the blue by itself comes out too gritty and dark, like it was fried in grits. When you do a 50/50 blend, it still comes out crispy, but nice and golden ... especially when fried in lard.
Cut catfish into strips or thin filets.
Season fish (I use Cajunland seasoning with green onion).
Put fish into a plastic bowl or tupperware container.
Crack an egg (or two) directly into the fish, and toss it around until all the seasoned fish is coated with a slime of egg.
In another bowl or tupperware container, mix equal parts blue bag La. Fish Fry and yellow bag La. Fish Fry (I just use one bag of each).
Toss the seasoned, egg coated fish in the fish fry mixture, shake off access, and fry in lard at 350 until crispy.
Drain on a wire rack over paper towels in a box.
Of course you don't have to use lard. Canola works fine. If you don't havea wire rack, Dollar Tree sells cooling racks for baking. Get a cardboard soft drink box/tray and you're good to go.
I use Cajunland because it seasons well without overpowering. I blend the two fish frys because the yellow is straight corn flour, while the blue is a mix of corn flour and corn meal. I've found that the blue by itself comes out too gritty and dark, like it was fried in grits. When you do a 50/50 blend, it still comes out crispy, but nice and golden ... especially when fried in lard.
Posted on 5/9/16 at 5:29 pm to NatalbanyTigerFan
Salt. black and white pepper, a touch of garlic. Cream meal. Deep fry in peanut oil. Drop at 375* Drain on wire rack.
Posted on 5/9/16 at 5:34 pm to NatalbanyTigerFan
I recently used spicy deli mustard instead of regular mustard Bc it's all I had at the camp. It was excellent.
Posted on 5/9/16 at 5:34 pm to LSU Tiger Bob
quote:
Cream meal.
Where do you buy it? That's what Uglesich's used, but what little I've found must be purchased in large volume.
Posted on 5/9/16 at 6:38 pm to NatalbanyTigerFan
Mustard, LA fish fry, 350 deg erl.
Posted on 5/9/16 at 7:20 pm to Gris Gris
We used "Indian Girl" brand at Castnet ... but it was delivered by Louisiana Fish Fry.
It's labeled corn "flour", but that particular brand was way finer than any other.
I've only seen it in the big food service sized bags. (20 lbs. I think?)
I actually saw it on the shelf at my seafood spot here in Georgia just yesterday ... right next to the gallons of liquid crab boil and a huge sack of Camellia red beans.
It's labeled corn "flour", but that particular brand was way finer than any other.
I've only seen it in the big food service sized bags. (20 lbs. I think?)
I actually saw it on the shelf at my seafood spot here in Georgia just yesterday ... right next to the gallons of liquid crab boil and a huge sack of Camellia red beans.
Posted on 5/9/16 at 7:26 pm to Gris Gris
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