How To make Fried Catfish Batter
1 ts Salt
1/2 ts Black pepper
1 c Cornmeal
1 tb Sherry or brandy (optional)
1 Jar prepared mustard
*SOURCE: Recipe of Bill Rogers, Golf Director, San Antonio CC Catfish (Steaks, fillets or whole) Oil for frying. Heat oil until it pops when sprinkled with a drop of water. Pat fish dry, then brush with mustard, (mixed with sherry or brandy if desired). Sift cornmeal, salt and pepper into bag. Add 2 or 3 steaks or fillets, or 1 whole fish; close and shake. Drop fish carefully into hot oil; fry until lightly browned. Drain well on paper. Keep fish warm and crisp in a closed paper sack. Try fresh or canned potatoes fried with the same batter. Tastes good. *Collection of Clarence Fontish*
How To make Fried Catfish Batter's Videos
Southern Fried Catfish
Southern Fried Catfish - how to fry catfish
#friedcatfish #fishfry #howtobbqright
Mississippi Catfish Filets fried Southern Style with a thin, crispy fish breading.
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs AP Seasoning
- Malcom’s King Craw Cajun Seasoning
- 5” Red Handle Knife
- Killer Hogs Hot Sauce
Mississippi Fried Catfish Recipe
Ingredients:
- 8-10 catfish filets
- 1/4 cup Killer Hogs AP Seasoning
- 1/4 cup Malcom’s King Craw Cajun Seasoning
- 2 cups Cornmeal
Directions:
1. Split catfish filets in half lengthwise and pat dry with paper towel. Place filets on wire rack.
2. Season fillets lightly with AP and King Craw on both sides and air dry for 10-15 minutes.
3. Add cornmeal to a gallon size ziplock bag and season with 1/2 Tablespoon AP and 1/2 Tablespoon of King Craw. Shake to combine.
4. Add filets to the seasoned cornmeal and toss to coat. Shake off excess in the bag and place back on wire rack. Work in batches not to over crowd the bag. Let the filets air dry again for 10-15 minutes.
5. Prepare a deep fryer with peanut oil for frying at 350-375°F. Drop filets a few at a time in the hot oil and fry for 8-10 minutes or until frying slows and the filets float to the top. Don’t overcrowd the fryer of the fish can stick together.
6. Drain the filets and place on a baking sheet lined with butcher paper.
7. Serve hot with plenty of tartar sauce, lemon wedges, and hot sauce.
Tartar Sauce Recipe
- 2 cups Blue Plate Mayonnaise
- 1/2 cup sweet onion (finely minced)
- 1/2 cup dill relish (drained)
- Juice from 1/2 lemon
- 2 teaspoons Killer Hogs Hot Sauce
- 2 teaspoon sugar (optional)
- Pinch of salt & pepper to taste
Combine all ingredients in a bowl until incorporated, cover with plastic wrap and refrigerate for at least one hour before serving. Can be kept up to a week in the refrigerator.
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The BEST Fried Catfish
Full recipe:
OLD SCHOOL FRIED CATFISH/HUSH PUPPIES (T.G.I.F FISH RECIPE SEGMENT) NEW SEGMENT
This is a simple delicious recipe for crispy fried catfish with creamy lemony tartar sauce
RECIPE
Season catfish with salt and pepper
place in egg/milk mixture
Coat with your favorite breading (i use Louisiana crispy catfish breading mix)
Fry until golden brown and crispy
Serve with old school tartar sauce
TARTAR SAUCE RECIPE
2 cups mayonnaise
1/4 cup sweet relish
Salt and pepper to taste
1 tablespoon fresh lemon juice
Mix all ingredients together and enjoy
HUSHPUPPIES RECIPE
1/2 cup flour
1 cup yellow corn meal
1 egg
1 tablespoon diced onions
1 tsp salt
1/4 cup melted butter
1 tsp baking powder
1 tablespoon granulated sugar
1/2 cups whole milk
Mix all ingredients together n bowl
Let rest for 15 minutes
Scoop and fry in 350 degree oil until golden brown
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Best Southern Fried Catfish
Hey thanks for coming to my channel. In this video I will show you how to cook simple delicious southern fried catfish.
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Ingredients used:
* Zatarains Seasoning
* Zatarains Crispy Southern Fish Fry
* Yellow mustard
Fried Catfish Recipe | HOW TO FRY CATFISH | The Simple Way and David Griffin Cooks making catfish
Check out my hubby and I making this delicious fried catfish!
Stop by David's channel and show him some love.
Throw away your Louisiana fish fry and try this one instead!
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*Griffin Fish/Shrimp Fry Batter:
2 Cups AP Flour
2 Cups Corn Flour
2 Cups Yellow Corn Meal
1 Cup Corn Starch
2 TBSP Paprika
6 TBSP Old Bay Seasoning
1 TBSP Seasoning Salt
1 TBSP Accent
This mixture is enough to make 16 lbs of fish. It can be divided and put into the refrigerator for several months as long as it is sealed.
In the video I used 1 1/2 cups of this fish fry batter to fry 3 lbs of catfish.
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Full Recipe:
3 lbs Catfish Fillet
1 1/2 Cups *Griffin Fish/Shrimp Fry Batter
2 Med Eggs
Salt (to taste)
Pepper (to taste)
Oil (for deep frying)
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Watch video for further cooking instruction.
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#SoulFoodCooking #FriedCatfish #Friedfish
How To Fry Fish Like a Pro (Plus My Favorite Potato Recipe Ever!) | Father's Day Fish Fry
Happy Father's Day! Today we are keeping it simple with Fried Fish and Potatoes but with an elevated twist. These Crispy Truffle Parmesan Potatoes have had me in a headlock for months and I can't wait for you to try them. Let's #makeithappen
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Shopping List:
2 liters of oil for frying
2 lbs fish of your choice (catfish, trout, whiting, etc)
2 cups all purpose flour
1 cup yellow cornmeal
4 eggs
1/4 cup milk
1-2 tsp hot sauce
salt, pepper, garlic, onion powder, cayenne, sazon
Whisk eggs and milk together and add hot sauce. Season fish generously. Season flour and cornmeal mixture. Place fish into the egg wash and then into the seasoned flour and then onto a plate for 15 mins before frying. Once the oil reaches 350 degrees, fry fish until golden brown and at least 145 degrees internal temp.
Truffle Parm Smashed & Fried Potatoes:
2 lbs yukon gold or red potatoes
1-2 tbsps salt (for water)
1/4 cup diced parsley
1 tbsp truffle oil
1/2 cup grated parmesan cheese
all purpose seasoning to taste
Boil potatoes for about 7 minutes or so (until tender enough to put a fork thru but still hold together). Drain and dry. Once cooled, smash by hand and fry at 350 for 6-8 minutes or until golden brown and crispy. Toss in the parmesan, truffle oil, and parsley. Season to taste.