Fried Catfish Recipe - Help

[unclefish]

All of the above are great recipes. The main thing when prepping the fish is to cut out all the fat/bloodlines off the skin side of the filet. If you leave it on it drastically reduces the taste of the fish!

[Tmag]

I just cook it, the other guys did the batter stuff. 7 minutes on the time and keep it around 275 degrees.

[Peta-hata]

Corn meal, salt, pepper, and a little corn bread mix. The right amount of salt is the key to anything fried. I fry at 350 degrees, don't buy the big fillets, the smaller seem to cook better and taste better. Also, look for yellow fat along the "top" of the fillet, trim it off as it will taste bad. Mustard is good too as some have mentioned. Cook it till it floats.

[Bowanta]

Once you season the fish to your liking, fry to fish in
Buttered Flavor Crisco
This will add alot of flavor to the end product...

[mesquitecountry]

Since I'm right down the road I could just come over!


J/K


I'm a purist. 75% Corn Meal 25% Flour to soften it up a bit and a little seasoning salt. Mix it up in a ziploc and drop the fish in. EZ CHEEZY.

[Rod]

Mesquitecountry, if your ever in the area just come on by.

[mesquitecountry]

Sweet!

[Arquero]

You guys are up way too early.

[jpbruni]

That's the deal right there..........don't soak it in mustard though, just a thin layer.

My experience as well. Don't put too much mustard. It tends to overpower the taste. I thin the mustard out with a little water and then quickly dip the fillets. Just a light coat is all you need.

For a straight mix with no mustard, try 1 cup of Yellow Cornmeal to 1/2 cup of Flour. Then add 1 tablespoon of Garlic Powder, 1 tablespoon of Tony's, 1 Teaspoon of Salt, 1 tablespoon of Black Pepper, 1 teaspoon of Onion Powder, 1 tablespoon of Parsley Flakes.

I just dip the fillets in milk and then batter them in the mixture.

Try this Tartar Sauce with 'em...

http://discussions.texasbowhunter.com/forums/showthread.php?t=22527

J.P.

[Chew]

You can't taste the fish with all that junk on it! =)

Yellow cornmeal with a bunch of Tony's seasoning. Throw in a dash of cayenne pepper. Make up small batches of seasoning in bowls and change it out when it starts getting lumpy or wet. Just stick it in the bowl and pat it on both sides. Cook 6 or 7 pieces at a time so your oil temp doesn't drop drastically. 350 degrees with peanut oil has proved to be perfect for me. I haven't used vegetable oil in a long time but seem to remember it burns quicker. When the fish floats, pull it out. Serve immediately.

[cehorn]

I just dip the fillets in milk and then batter them in the mixture

I've never done it, but I have also seen people mix milk and hot sauce (don't know the exact ratio) then dip the fish in that and batter them. It tasted pretty good. Gives is a little kick.

[Dale Moser]

Some big ol west Texas flatlander that we call "Big Country" showed me another trick. If you're starting with brand new oil, drop 2 or 3 big, whole jalapenos in there while you bring it up to temp. Just let'em cook till they're shriveled up and black.....the oils from the skin season the grease very nicely!

[GR5]

4 parts yellow meal to 1 part flour. Add salt, red pepper and GARLIC powder till you can taste each one. Wet the end of your finger and stick into mixture and taste of it. With fillets in bowl squirt mustard on them and mix with your hands. Put fillets into meal/flour mixture and shake till coated. Put em in to 375 degree oil and wait till they float + about 20 seconds.
I throw them ole nasty catfish back, White perch for me

[Dale Moser]

Sac-a-lait!

[Rotag]

I like 4 parts cornmeal 1 part flour dry fillets season with fjita seasoning roll in cornmeal and fry. I do get fancier but for a quick down and dirty this is an easy and good one.