Fanny Farmer has a basic recipe.Rinse the fish and pat dryDrench in flour mixed with salt, pepper, onion powder, and garlic powderWet with beaten eggsDrench with corn mealFry in oil at 375 deg. About 3 min one side; 2 min the other.I find getting tender golden catfish is easy when the oil temperature is right. Especially not too hot.But the flavor is a bit bland. What is the missing spice?Search on Google turns up these suggestions–Old Bay SeasoningSeasoned saltPaprikaCayenneCellery seedMustard powderPanko Bread crumbsItalian seasoned bread crumbs.Dark beerWhat’s your favorite?
I fry flounder, not catfish. IMO catfish:flounder as crawfish:shrimp...ie, the cheaper but less delicious mud-dwelling, funky alternative, esp wild catfish rather than farmed. I eat a lot of seafood, but avoid farmed. Anyhoo, I don't fry fish or anything else often. And I don't really deep fry at all any more. Just enough oil so after the fish is flipped over, it's just deep enough to fry both sides. Deeper than pan-frying, but not as deep as deep frying. Aside from the health issue, I hate throwing away all that oil.I dip fresh local flounder in beaten egg and then almond flour, sometimes a little panko added and whatever seasonings appeal in the moment. Old Bay is nice--I keep it on hand for boiling shrimp. I've also added finely ground unsweetened dried coconut flakes. Serve with lemon wedges--that keeps away the bland ;-) Also sufficient salt if high BP isn't an issue (I salt when serving as BP isn't an issue for me, but is for my husband).I fry flounder maybe 3x/year. I make enough for leftovers the next day for lunch, and once I even froze leftovers, carefully wrapped, for a week or two. Worked fine. Reheated in toaster oven to avoid sogginess.
What’s your favorite?When I fry fish, I use Zatarain’s “FISH-FRI” (See; https://www.amazon.com/Zatarains-Seasoned-FISH-FRI-Crispy-So... ). Of course, I buy it locally and not from Amazon, no. you might also try Tom’s recipe at https://nomenu.com/recipes/fried-catfish . ;-)C.J.V.
I don't fry food anymore, but catfish (and perch) were always fried in cornmeal batter when I was growing up. we used either tartar sauce or malt vinegar with it.JK
I don't fry food anymoreI don't fry much either. But catfish is the exception. Of course some people bread it and then bake it.I think its a nice change of pace--once in a while.
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