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Fried Catfish
Posted on 3/7/19 at 10:50 am
Posted on 3/7/19 at 10:50 am
How do you fry your catfish? I’ve been wanting some and most restaurants around here disappoint.
12
Posted on 3/7/19 at 10:53 am to KyrieElaison
ice cold water generously seasoned, dredge through seasoned cream meal and straight into hot grease (360ish), dont crowd the pot and fry them till they float
Posted on 3/7/19 at 11:18 am to KyrieElaison
I like the cornmeal coating (old time). The only place, close to me, is the now Mr. Ed's that use to be Bozo's Restaurant. I usually pick up about 4 or 5 fillets at Rouse's hot bar. They are good/ok for the quick pick up to go.
Posted on 3/7/19 at 11:47 am to KyrieElaison
I do mine simply. I prefer to use 2% milk instead of eggs for the bath, then straight into the batter.
Posted on 3/7/19 at 11:52 am to KyrieElaison
I make a 50/50 mayo/yellow mustard mix w/ a little granulated chipotle (or cayenne) in there. I use that mix to coat the fish then in to corn meal. I started using the mayo/mustard mix recently when I was out of eggs and it blows any other method I've tried away.
Posted on 3/7/19 at 12:35 pm to KyrieElaison
I take them from ice cold water, directly into blue box Louisiana Fish Fry, into hot oil.
Posted on 3/7/19 at 2:07 pm to KyrieElaison
For my liquid dredge I use a mix of egg, sour cream and Dijon mustard. Then I use 1/2 yellow and 1/2 white corn meal seasoned with Slap-Ya-Mama, garlic powder, black pepper and some cayenne.
Drop in 350 degree oil, don't crowd and when they start to float, pull them out so they don't overcook.
Drop in 350 degree oil, don't crowd and when they start to float, pull them out so they don't overcook.
Posted on 3/7/19 at 2:16 pm to KyrieElaison
Deep fry in peanut oil. Drop at 360/375*. Season the fish. season the Cream meal. Drain on a wire rack.
Posted on 3/7/19 at 2:27 pm to KyrieElaison
Ice water bath. Try not to use fillets that are too thick. If doing whole fish, score to the bone with sharp knife in 2 or 3 places to allow the insides to cook more quickly.
Fry at 350 degrees F in vegetable or peanut oil. Dredge in LA Fish Fry coating with some extra black pepper added. Drain on a rack if you can.
If you buy fillets, try to buy 4 ounce fillets. They won't be too think to cook all the way through when frying.
Fry at 350 degrees F in vegetable or peanut oil. Dredge in LA Fish Fry coating with some extra black pepper added. Drain on a rack if you can.
If you buy fillets, try to buy 4 ounce fillets. They won't be too think to cook all the way through when frying.
Posted on 3/7/19 at 4:36 pm to MeridianDog
I buy my catfish at calandros on govt st....
I soak them in buttermilk first in the frig
Then I put them in an egg wash with butter milk and coarse brown mustard
Next I dregs them in flour with pepper and Creole seasoning and shake them well
Then I fry them
I soak them in buttermilk first in the frig
Then I put them in an egg wash with butter milk and coarse brown mustard
Next I dregs them in flour with pepper and Creole seasoning and shake them well
Then I fry them
Posted on 3/7/19 at 4:40 pm to KyrieElaison
Trim the fat then marinate in Mustard and Crystal Hot Sauce.
After that season the fish with pepper/garlic powder/cajun seasoning, and then toss them in your batter. Usually use a combo of flour/cornmeal or unseasoned Cajunland. Fry @ Tree Fiddy
After that season the fish with pepper/garlic powder/cajun seasoning, and then toss them in your batter. Usually use a combo of flour/cornmeal or unseasoned Cajunland. Fry @ Tree Fiddy
Posted on 3/7/19 at 5:08 pm to KyrieElaison
I like a buttermilk bath, seasoned cornmeal (can be cut 50% with corn flour) and frying at 350 until golden and floating. Drain on a wire rack.
Posted on 3/7/19 at 8:19 pm to KyrieElaison
One thing I’ve noticed to make sure you don’t do is stir fish in grease while frying.
Throw them in there and don’t touch till all float.
Throw them in there and don’t touch till all float.
Posted on 3/7/19 at 8:45 pm to KyrieElaison
Score the thicker sections of the filets with a sharp knife in a cross-hatch pattern. Coat with yellow mustard, hot sauce, and Cajun seasoning of your choice. Then into seasoned corn meal/corn flour mix. Fry til done. Don't overcrowd. Enjoy.
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