Ingredients with Measurements:
- 4 catfish fillets
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 2 eggs
- 1/4 cup milk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large skillet
- Tongs or slotted spoon
- Paper towels
Step-by-step instructions:
1. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
2. In another shallow dish, whisk together the eggs and milk.
3. Heat the vegetable oil in a deep fryer or large skillet over medium-high heat.
4. Dip each catfish fillet in the egg mixture, then coat it in the flour mixture, shaking off any excess.
5. Carefully place the coated catfish fillets in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy.
6. Use tongs or a slotted spoon to remove the fried catfish from the oil and place them on a paper towel-lined plate to drain any excess oil.
7. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Cornmeal can be used instead of flour for a more Southern-style catfish.
- Cajun seasoning can be used instead of the individual spices.
Variations:
- Add a pinch of Old Bay seasoning to the flour mixture for a Maryland-style twist.
- Use buttermilk instead of regular milk for a tangier flavor.
- Add a tablespoon of hot sauce to the egg mixture for a spicier kick.
Tips and tricks:
- Make sure the oil is hot enough before adding the catfish to ensure a crispy crust.
- Don't overcrowd the fryer or skillet, as this will lower the oil temperature and result in soggy catfish.
- Use a splatter screen to prevent oil from splattering while frying.
Storage instructions:
- Fried catfish is best served fresh and hot, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat fried catfish, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
- Serve the fried catfish on a platter with lemon wedges and fresh herbs for a colorful and appetizing presentation.
Garnishes:
- Lemon wedges
- Fresh parsley or cilantro
Pairings:
- Coleslaw
- Hushpuppies
- French fries
Suggested side dishes:
- Collard greens
- Mac and cheese
- Cornbread
Troubleshooting advice:
- If the catfish is not crispy enough, try increasing the oil temperature or frying for a few more minutes.
- If the catfish is too salty, reduce the amount of salt in the flour mixture.
Food safety advice:
- Always use caution when frying with hot oil.
- Use a thermometer to ensure the oil temperature stays within a safe range.
Food history:
- Fried catfish is a popular Southern dish that dates back to the 19th century.
Flavor profiles:
- Crispy, savory, and slightly spicy.
Serving suggestions:
- Serve the fried catfish with a side of tartar sauce, hot sauce, or remoulade for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A