• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.

[DieHardBrownsFan]

@texasag1969 said:

Just remember it eats the garbage at the bottom of whatever water you caught it in and it tastes like it too.?

You can't be a southerner.  Catfish cooked right is damn good!

[DieHardBrownsFan]

Fried Catfish

Crispy fried catfish fillets coated in a seasoned cornmeal crust!

By 

HANK SHAW

Updated February 05, 2021

 

56 Ratings

 

 53 Comments

 

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Elise Bauer

Fried catfish is an icon of Southern cooking: For many, there simply isn't any other way to prepare it. Arguments rage over whether it's best deep-fried, battered, breaded with cornmeal, or even just simply dredged in flour. This, to my mind, is a healthy debate.

 

Now I love a good beer batter, and some fish are best with that simple dredge of flour. But not catfish. Catfish need breading. Cornmeal breading.

 

There's something about a cornmeal crust that really sings with catfish. Maybe it's the combination of a truly American fish with a truly American grain.

 

This is a simple dish, but there are a few keys to good fried catfish: Hot oil, and the right breading. If you've ever had soggy, greasy catfish, it's because the oil is too cold. You want it around 350 degrees. And use peanut oil if you can -- it adds a lot of flavor. (Lard is even better... just sayin'.)

 

Elise Bauer

For the breading, use fine, white cornmeal if you can find it. This, sadly, is not always easy outside the South. In the absence of fine, white cornmeal, use the regular stuff with a little flour. Unless it is finely ground, an all-cornmeal crust tastes gritty.

 

As for seasoning, what we provided below is just what I like to use; you can use whatever seasoning you want, from your own concoction to Lawry's to Zatarain's, Old Bay or even just lemon pepper.

 

Serve your catfish with whatever you want, but traditionally you'd want cole slaw and hush puppies, which, if you've never heard of them, are a fried cornmeal dumpling. Hot sauce on the side, too.

 

SAVE IT PRINT

Fried Catfish

PREP TIME15 mins

COOK TIME15 mins

TOTAL TIME30 mins

SERVINGS4 servings

This frying method works with pretty much any thin fish fillet: If you can't find catfish, use tilapia, bass, flounder, walleye, perch, rockfish, croaker or black seabass.

Ingredients

• 4 to 6 catfish fillets, about 1-2 pounds

• 1 cup milk or buttermilk

• Salt

• 3/4 cup fine cornmeal (do not use coarsely ground cornmeal)

• 1/2 cup flour

• 1 teaspoon garlic powder

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1/2 teaspoon cayenne

• 1/4 teaspoon celery seed

• Oil for frying (use peanut oil if you can)

 

Method

1. Heat oil in pan, heat warming oven:

   In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high.

   Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.

    
2. Soak catfish in milk or buttermilk:

   While the oil is heating, soak the catfish in the milk or buttermilk.

   
    
3. Mix together cornmeal, flour, spices for dredging:

   Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.

    
4. Dredge fillets in flour mixture, then fry in hot oil:

   Let the oil reach 350°F — a good test is to flick a little of the dry breading into the oil, and if it sizzles at once, you're good to go.

   Once the oil is hot, sprinkle the catfish fillets with salt and dredge them into the breading. Shake off the excess and gently lay into the hot oil.

   
   

   Fry until golden brown, about 2-4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 2-4 minutes.

   

   Cast iron heats up and stays hot, so monitor the heat as you fry; you may need to lower the heat on the burner at some point.

    
5. Keep cooked fillets warm in oven:

   Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help keep it crispy.

   

   When they're all done, serve at once with your favorite hot sauce, cole slaw and some hush puppies.

[mjp28]

@texasag1969 said:

Just remember it eats the garbage at the bottom of whatever water you caught it in and it tastes like it too.?

The last time that I had catfish was at Bob Evans Restaurant...... when I got home and in the door I just got to the can to throw it up.  That was around 1986 +/-.

I figured it was just a bad restaurant whatever.   I may give it a shot again.  (not the upchuck part)

[ballpeen]

@texasag1969 said:

Just remember it eats the garbage at the bottom of whatever water you caught it in and it tastes like it too.?

You aren't supposed to eat the guts my man.

[TexasAg1969]

@diehardbrownsfan said:

You can't be a southerner.  Catfish cooked right is damn good!

@ballpeen said:

You aren't supposed to eat the guts my man.

Give me a tasty flounder or redfish either blackened or baked in a buttersauce any day of the week over a fish whose diet permeates through the guts into the meat. Catfish is a dead cat on the bottom converted to stinky tasting meat. Of course you can dress it up any way you want, but it still has that filtered garbage flavor. I'll eat any other Cajun kind of food including alligator tail, but forget ??.??

[DieHardBrownsFan]

In addition to being low in calories and sodium, catfish is packed with protein, healthy fats, vitamins, and minerals. Catfish is a low calorie, high protein seafood that's a great source of nutrients, including vitamin B12, selenium, and omega-3 and omega-6 fatty acids.

[TexasAg1969]

@diehardbrownsfan said:

In addition to being low in calories and sodium, catfish is packed with protein, healthy fats, vitamins, and minerals. Catfish is a low calorie, high protein seafood that's a great source of nutrients, including vitamin B12, selenium, and omega-3 and omega-6 fatty acids.

So is redfish and flounder without the bad taste.??

[gumby73]

 The good Seafood talk hooked me in ?... Ya really can't go wrong with a good battered Lake Erie Perch.. My go to 2nds are...Flounder or Tilapia  https://diethood.com/garlic-butter-oven-baked-tilapia/ 

here's a fun game-day shift..

32 NFL City's Guide to...  The What's & Where's to Eating  & seeing...

https://www.sbnation.com/2021/9/9/22631126/nfl-city-guides-where-to-eat-visit-and-watch

Does Anybody have any added prefer'd choice's ?     Yummy to good game day foods with game-day dining atmosphere  ?..

[mjp28]

We are having grilled Atlantic Salmon today for lunch about $8/lb,  with a side of brown rice, asparagus.  For an appetizer we're having olives, artichokes, desert I don't know yet.

Oh and on Ohio lake fishing or Lake Erie walleye or perch I'm ready to go there anytime !   Bon appetit !

[mjp28]

@diehardbrownsfan said:

In addition to being low in calories and sodium, catfish is packed with protein, healthy fats, vitamins, and minerals. Catfish is a low calorie, high protein seafood that's a great source of nutrients, including vitamin B12, selenium, and omega-3 and omega-6 fatty acids.

All true.

And enjoyed by people all over especially down South which also supports something I've always believed eating is very subjective !  What one person likes another might not like at all.

My wife asked me why I put this up here and sent it to my group email........ you have to try new things occasionally.  

Now moving right along to our next culinary treat right now I don't know what it might be.  Bon appetit !

[mjp28]

FRENCH DIP SANDWICHES - slow cooker style.   Good for the next GAMEDAY or get-together, let your slow cooker do the work.  The next time you're having the gang over to watch the game, serve these savory sandwiches. They're he perfect no-fuss solution for feeding a hungry crowd.

 

https://www.mrfood.com/Sandwiches/French-Dip-Sandwiches-4314

 

SERVES  12   COOK TIME  9  HOURS

What You'll Need

• 1 (3-1/2- to 4-pound) boneless chuck roast, trimmed
• 2 tablespoons soy sauce
• 1 (1.6-ounce) package garlic herb sauce mix
• 2 (14-ounce) cans low-sodium beef broth
• 12 (3.3-ounce) French sandwich rolls, split and toasted

What to Do

1. Cut roast in half; place in a 4- to 5-quart slow cooker. Stir together soy sauce, sauce mix, and broth in a medium bowl; pour over roast.
    
2. Cover and cook on HIGH setting 1 hour. Reduce heat to LOW setting, and cook 8 hours.
    
3. Remove beef from slow cooker, reserving broth. Shred beef with 2 forks. Spoon beef evenly over toasted rolls, and serve with reserved broth.

[mjp28]

Well it is BUCKEYES GAMEDAY and we decided that we wanted something different for a change.

Starting with a nice Spring salad and with Briana's buttermilk ranch dressing now one of my favorites.  ✓

And once or twice a year we will get a 10 piece KFC all dark meat extra crispy chicken $10.99, ok.  Well the extra crispy was dry and exploded when you bit it yet still the KFC greasy inside.  We still have that awful after taste.   X.                                     ?

See you in 2022 KFC....... maybe. 

Now back to some good GAMEDAY MEALS !    Maybe some grilled salmon for the BROWNS GAMEDAY.      Bon appetit.

........ OHIO STATE 41 Tulsa 20 final   in a tough game.

[DieHardBrownsFan]

KFC was good when I was a kid.  It really sucks now.  Not sure what happened.

[ATOM]

@mjp28 said:

Well it is BUCKEYES GAMEDAY and we decided that we wanted something different for a change.

Starting with a nice Spring salad and with Briana's buttermilk ranch dressing now one of my favorites.  ✓

And once or twice a year we will get a 10 piece KFC all dark meat extra crispy chicken $10.99, ok.  Well the extra crispy was dry and exploded when you bit it yet still the KFC greasy inside.  We still have that awful after taste.   X.                                     ?

See you in 2022 KFC....... maybe. 

Now back to some good GAMEDAY MEALS !    Maybe some grilled salmon for the BROWNS GAMEDAY.      Bon appetit.

........ OHIO STATE 41 Tulsa 20 final   in a tough game.

sorry about the kfc we do popeyes out here also is churchs still in buisness I loved their fried okra 

[ATOM]

my neighbor gave us some fresh salmon looking for something different to do with it besides dill 

[mjp28]

@atom said:

my neighbor gave us some fresh salmon looking for something different to do with it besides dill 

Oh we use Ina Garten the barefoot contessa' favorite go to salmon marinade I love it !    It's a simple Dijon marinade and reserve some for a topping.

I'll put it up later.

[mjp28]

Ina Garten's favorite ASIAN GRILLED SALMON recipe,  it's our absolute favorite too !  GAMEDAY, anyday we're going to have it for lunch today,  mmmm-mmmm.  

YIELD 4    ACTIVE TIME 5  TOTAL TIME  34

INGREDIENTS

1. • 1 side fresh salmon, boned but skin on (about 3 pounds). Can vary quantities for servings.
   • For the marinade:
   • 2 tablespoons Dijon mustard
   • 3 tablespoons good soy sauce
   • 6 tablespoons good olive oil
   • 1/2 teaspoon minced garlic

 

PREPARATION

1. 1. Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
   2.  Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. 
   3. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

[ATOM]

@mjp28 said:

Ina Garten's favorite ASIAN GRILLED SALMON recipe,  it's our absolute favorite too !  GAMEDAY, anyday we're going to have it for lunch today,  mmmm-mmmm.  

 

 

YIELD 4    ACTIVE TIME 5  TOTAL TIME  34

INGREDIENTS

1. • 1 side fresh salmon, boned but skin on (about 3 pounds)
   • For the marinade:
   • 2 tablespoons Dijon mustard
   • 3 tablespoons good soy sauce
   • 6 tablespoons good olive oil
   • 1/2 teaspoon minced garlic

 

PREPARATION

1. 1. Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
   2.  Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. 
   3. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

we have all the ingredients  but will have to cook inside its a stormy day 

thanks MJP and Go Browns 

[ATOM]

who closed it ? and why ?

[ATOM]

Zombo said:

Wasn't me ... but I can open it.

Z

that would be cool I was surprised it was closed,to bad gipper isnt here I would let him know i was headed to bend/sunriver for a week 

GO BROWNS 

BROWNS 28 bears 10  woods finally pulls his head out of his ass and disguises coverages gotta keep em guessing woods