How To make Pan Fried Catfish
1/4 c Chinese fermented blk. beans
1/4 c Sherry
1 c Fish stock
-OR Low-sodium chicken stock -OR Water 1 tb Finely minced garlic
1 ts Finely minced fresh ginger
-=OR=- 1 tb -Powdered ginger
1/2 c Whipping cream
4 tb Unsalted butter
4 Catfish fillets, 6-8 oz each
Vegetable oil - to fill pan to 1" depth 1/2 c Cornstarch
8 Cilantro sprigs
RINSE THE BEANS under cold running water, then place them in a saucepan with the sherry. Place over medium heat and cook for 2 minutes. Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/3. Scrape the liquid and beans into a blender and puree. Pass the puree
through a strainer to remove the skins of the beans and replace in saucepan. Add the cream and cook until the sauce has a consistency to coat the back of a spoon. Off flame, whisk in the butter. Keep the sauce warm while you cook the fish. Dry the catfish fillets on towels and dredge lightly in the cornstarch, shaking off the excess. Heat the oil in a skillet and when hot, place the catfish fillets in the hot oil. Cook 3 to 4 minutes on each side, or until crispy and dark golden in color. Remove to paper towels and pat dry. To serve, mask the bottom of a serving platter with a little sauce. Arrange the fillets on the platter, and decorate with cilantro. Offer the sauce on the side.
How To make Pan Fried Catfish's Videos
Dj Paul's Pan Seared Catfish
Dj Paul's Pan Seared Catfish
How To Cook Catfish in Pan | Pan Fried Catfish Recipe
How To Cook Catfish in Pan | Pan-Fried Catfish Recipe | Quick & Easy Catfish Recipe
#HarjinderSidhu #PanfriedCatFish #EasyCatfishRecipe #SidhuDIY #EasySteps
Ingredients List: as needed
Catfish -
All-Purpose Flour -
2= Eggs -
½= Tsp Pink Salt -
½= Tsp Black Pepper -
½= Tsp Deggi Mirch -
½= Tsp Red Crushed Pepper -
Lemon -
Sriracha -
Serve with Butter & Lemon Sauce, with carrots and sweet peas.
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Terry Kruse's Pan Fried Catfish Recipe
Country Style Fried Whole Fresh Catfish Cast Iron Skillet
Today we show you how to make Old Time Country Fried Whole Catfish... it is Awesome and not hard at all.. Just catch you some and cook them up.. or buy them like I did...
Super easy Recipe... You have seen the Fish Fry stuff at the stores.. Well here you make your own... I made this fish for family .. but if you want to you can add Cayenne or Cajun seasoning to spice them up.. I hope you give this recipe a try...
Ingredients
3 Whole Catfish Cleaned ( 3/4 pound a piece)
2 1/2 Cups Yellow Cornmeal
1 Tablespoon Salt
1 teaspoon Pepper
1 teaspoon Garlic Powder
3 Cups Whole milk
Prepare as shown
Pan Fried Catfish Nuggets - Southern Cooking - Collard Valley Cooks
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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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