Fried Catfish
If you have about 1 hour and 15 minutes to spend in the kitchen, Fried Catfish might be an awesome dairy free and pescatarian recipe to try. For $3.6 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 839 calories, 26g of protein, and 53g of fat per serving. This recipe serves 6. This recipe from Foodnetwork has 42 fans. A mixture of egg white, yellow cornmeal, whole grain dijon mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is good. If you like this recipe, you might also like recipes such as Fried Catfish #2, Fried Catfish, and Fried Catfish.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 70 minutes
Ingredients:
2 teaspoons baking powder
1 cup beer, plus more if needed
About 4 cups canola oil, for frying
1 pound thin catfish fillets
Pinch of cayenne pepper
1 stalk celery, very finely chopped
Coarse salt and freshly ground black pepper
1 large egg white, lightly beaten
2 large eggs
1/2 cup all-purpose flour
1 tablespoon chopped fresh chives
1 clove garlic, finely chopped
2 to 3 green onions, white and pale green parts only, finely chopped
1/2 teaspoon hot sauce, or to taste
1 tablespoon hot sauce
1 tablespoon freshly squeezed lemon juice
1 cup mayonnaise
1 onion, very finely chopped
1 cup whole-grain Dijon mustard
1 tablespoon whole-grain Dijon mustard
1/2 cup yellow cornmeal
2 cups white or yellow cornmeal
Equipment:
bowl
dutch oven
paper towels
kitchen thermometer
slotted spoon
measuring cup
whisk
ice cream scoop
Cooking instruction summary:
In a large bowl, stir together the mustard, hot sauce and egg white. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour. Pour the oil into a Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line a plate with paper towels and set by the cooktop. In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, 2 minutes total. Remove with a slotted spoon to the prepared plate. Serve with Country Remoulade and Beer Batter Hushpuppies. In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled. In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer. To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.) Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately.
Step by step:
1. In a large bowl, stir together the mustard, hot sauce and egg white.
2. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
3. Pour the oil into a Dutch oven, filling it no more than one-third full.
4. Heat the oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line a plate with paper towels and set by the cooktop. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
5. Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, 2 minutes total.
6. Remove with a slotted spoon to the prepared plate.
7. Serve with Country Remoulade and Beer Batter Hushpuppies.
8. In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
9. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days.
10. Serve chilled.
11. In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer.
12. To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions.
13. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.)
14. Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes.
15. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter.
16. Serve immediately.
Nutrition Information:
covered percent of daily need
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