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शुक्रवार, 30 अक्तूबर 2020

Fried Catfish

Fried catfish is a delicious quick to prepare main seafood dish. The seasoned cornmeal coating creates a golden crispy crust. Serve with your favorite Southern-inspired side dishes.

Dinner from the ocean is a real treat! Try more seafood meals like this The Best Lobster Tail Recipe, Garlic Butter Herb Scallops, or Cajun Garlic Butter Shrimp.

Fried Catfish on a white plate with two lemon slices.

Pan Fried Catfish

If you’re looking for a quick and delicious fish dinner, fried catfish is a satisfying dish. The flakey white fish is perfect for pan-frying. The fillet is lightly coated with a cornmeal coating and fried until crispy. Plus, it only takes minutes to prepare and cook.

Serve with savory side dishes for a complete meal. When my family is craving southern comfort food, if I’m not making buttermilk fried chicken, this fish recipe is always a hit!

seasoned fillets of fish in a pan

How to Fry Catfish

Season the catfish fillets with salt and pepper.
Combine cornmeal, flour, garlic powder, salt, pepper, and cayenne.
Dredge the fish in the cornmeal coating.
Heat vegetable in a cast iron skillet until it reaches 350ºF.
Fry the fish in batches until golden brown on each side.

Preparing the Fish

Catfish comes in large fillets, about 6 to 8 ounces per piece. I like to cut them in half so that each piece cooks more evenly and faster. Once the fish is cut in half, I season with salt and pepper. The fish doesn’t need to be dried before. You want a little bit of moisture for the coating to stick to.

dredging catfish in flour

Making a Crunchy Coating

A light coating is added to the exterior of the fillets. I use a combination of yellow cornmeal and a small amount of flour to help it stick. The ground dried cornmeal adds the perfect amount of crunch to the fish without being overpowering. Salt, pepper, garlic powder, and a little bit of spicy cayenne powder and a nice savory flavor. Make sure to completely dredge the surface for complete pieces.

How Long to Fry Catfish

Use a large skillet like cast iron or nonstick to fry the fish. Use a high smoke point oil like vegetable oil because you will be frying between 350 to 360ºF. You want to add just enough oil to come up to at least halfway up the fish’s sides, about 1-inch high. The moderate temperature will ensure that the fish cooks through, and the crust gets golden and crisp. It only takes about 3 to 4 minutes per side.

frying fish in a cast iron skillet

What to Serve with the Catfish

I like to serve lemon wedges, tartar sauce, and hot sauce with the fried fish. Collard greens, candied yams, cornbread, or mashed potatoes are excellent side dishes to add to make it a complete meal.

fried catfish on a plate

More Tasty Seafood Recipes

Fried Catfish

Fried catfish is a delicious quick to prepare main seafood dish. The seasoned cornmeal coating creates a golden crispy crust.

Course Dinner

Cuisine American

Keyword fried catfish, fried catfish recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 333kcal

Author Jessica Gavin

Ingredients

2 cups yellow cornmeal
¼ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Vegetable oil as needed for frying
1 ½ pounds catfish fillets 3 large fillets, cut into 6 smaller pieces

Instructions

In a shallow bowl whisk together corneal, flour, garlic powder, salt, black pepper, and cayenne pepper.
Season both sides of the catfish with salt and pepper. Dredge both sides in the cornmeal mixture.
Add enough vegetable oil in a large nonstick pan or cast iron skillet to reach ¾ to 1-inches in depth. Heat over medium heat until temperature reaches 350 to 360ºF (177 to 182ºC). Check the temperature between each batch and adjust the heat as needed to maintain this range.
Add two pieces of fish at a time to the pan, fry until golden brown and crispy on both sides, about 3 to 4 minutes per side, and internal temperature reaches 145 °F (63°C). Transfer to a paper towel-lined pan to drain—Fry the remaining pieces of fish.
Serve with lemon wedges and tartar sauce.

Nutrition

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Delicious Homemade Root Beer Recipe (Ready in 15 minutes!)

This Homemade Root Beer is a fun, sweet, refreshing treat to make any occasion extra special. It takes just 4 ingredients to create a little magic and a whole lot of tasty fun! I have two ways to make this luscious drink!

I love to serve this at Halloween time, the dry ice gives it such a spooky flare. But serve this with Philly Cheese Steak Sloppy Joes, Homemade Sweet Potato Fries and Perfect Apple Pie for an all American dinner.

Homemade Root Beer in a frosty mug.

The Best Homemade Root Beer

Who knew you could make your own Root Beer and that it could be so fun. Family and friends will gather quickly around to see what all the fog is about. It’s fun and exciting and brings an extra special flare to any occasion. It’s rather simple to make and tastes fantastic. The hardest part will be the wait!

If you can’t find Dry Ice I’ve included a non dry ice variation. It does take up to 4 days to make however, so plan ahead. Feel free to double the batch for a huge party. I promise it won’t go to waste. it’s just too good and just that much fun!

Old Fashioned Homemade Root Beer Ingredients

Dry ice is so fun to use in this recipe, it creates the bubbly and a little bit of atmosphere too. Serve up this refreshing beverage everyone will enjoy at any event!

Cold Water: Even room temp water is ok, as you’ll see in my tips below
Sugar: Adds the needed sweetness
Root Beer Extract: Flavor and color make this even better. I used Hires Big H Root Beef Extract for this recipe.
Dry Ice: Dry ice provides the fun and bubbles

How to Make Root Beer from Scratch

Mix: In a large container mix the cold water and sugar and stir till dissolved. Add the Root Beer Extract.
Dry Ice: Add the dry ice and stir frequently to prevent the ice from clumping. Serve once Dry Ice is dissolved.

Making Yeast Carbonated Root Beer

Don’t have Dry Ice locally? Try this method. It takes time but has excellent results.

Mix: Add Sugar and the Root Beer Extract to 11 cups of warm water.
Yeast: Add one Tablespoon of yeast to a separate cup of warm water and stir.
Stir: Stir the yeast mixture with the sugar mixture.
Pour: Place into clean bottles leaving an inch of space. Let them sit at room temp for four days.
Fridge: After four days place them in the fridge till ready to use.

Adding in Root Beer extract to the sugar mixture.

Root Beer Extract Vs Root Beer Concentrate

Just so you aren’t surprised by your flavor or lack of, double check what you buy. Either will work for your Homemade Root beer, but they are different.

Root Beer Extract (What this recipe calls for) Extract has a milder flavor so you need more to get that flavor. You can always add extra if you feel it needs it too.
Root Beer Concentrate: If this is what you have make note is much stronger than extract so you’ll need less. For this recipe you would need only 3 teaspoons of concentrate for 12 cups of water.

Stirring up the mixture till dissolved.

Dry Ice 101

When making Homemade Root Beer, dry ice is a must. It creates that smokey exciting atmosphere and bubbles. There are a few things to remember when working with it however.

Where to find: To save yourself trouble and frustration, call your local stores to see if they carry it. You’ll be surprised that many do. Warehouse stores such as Sam’s Club and Costco often carry it as well as Walmart and Krogers if you have them in your area.
Storing: Dry ice evaporates quickly. Do not buy days before you need it. Buy it the day you plan on making your Root Beer.
Keeping it: Never completely cover a container with dry ice. For this reason don’t keep it in a shut freezer either. Place in a cooler or styrofoam cooler with a towel over it. Keep it as cool as possible to help it last longer.
Break it: If it needs to be broken up, place in a brown paper bag and hit it with a hammer or mallet outside.
Burns: Never touch dry ice with your bare hands and keep it away from children. It can cause severe burns immediately. Wear gloves and use tongs when handling.
Inhale: Do not inhale the smoke from dry ice, in fact this should be made in a well ventilated area or outside so the carbon monoxide doesn’t build up.
Drink: Never drink or swallow dry ice. Wait till the ice has melted before drinking or ladel out only the rootbeer without the ice.
Fog: To get the best fog for your homemade root beer use in tepid temperature water.
Carbonation: Dry ice will actually not add a ton of carbonation. If you want more use sparkling or soda water for best results for perfect Homemade Root beer.

Adding the dry ice and stirring the Root Beer.

More Lushious Drink Recipes to Try

Drink it up!

Homemade Root Beer

This Homemade Root Beer is a fun, sweet, refreshing treat to make any occasion extra special. It takes just 4 ingredients to create a little magic and a whole lot of tasty fun!

Course Beverage, Drinks

Cuisine American

Keyword Homemade root beer, Homemade root beer recipe, root beer

Prep Time 10 minutes

Total Time 10 minutes

Servings People

Calories 242kcal

Author Alyssa Rivers