What are the best recipes for pan frying catfish?

SOUTHERN FRIED CATFISH





1/4 c. flour


3/4 c. yellow cornmeal


1/4 tsp. garlic powder


2 tsp. salt


4 catfish fillets or whole dressed catfish


Vegetable oil





Combine flour, cornmeal, garlic powder and salt. Coat catfish with mixture, shaking off excess. Fill deep pot or 12-inch skillet half full with oil. Heat to 350 degrees. Add catfish in a single layer, and fry until golden brown, 5 to 6 minutes, depending on size. Remove and drain on paper towels.


VARIATION: Light catfish. Pan fry in 1 tablespoon vegetable oil in a non-stick pan or oven fry at 450 degrees, drizzling catfish with a tablespoon of oilWhat are the best recipes for pan frying catfish?
In a large skillet heat some oil (corn, peanut, canola) Just enough to cover the bottom. Get it hot but not smoking. Dip the catfish in beaten eggs and then roll them in cornmeal. Gently place them in the pan. One at a time or you will lower the oil temperature and the fish will get soggy. When the cornmeal is a golden brown flip the fish over to cook the other side. Don't overcook it. It should flake easily away from the bone but not fall apart. Drain the pieces on some paper towel and serve with your favorite sauce.


I like fresh lemon, no sauce.


You can also add salt, pepper, garlic or cajun spices to the cornmeal for added flavor.What are the best recipes for pan frying catfish?
Pan Fried Catfish Recipe





4 (8-ounce) catfish fillets


1/2 cup yellow cornmeal


1/4 cup all-purpose flour


1 teaspoon salt


1 teaspoon creole seasoning


1/2 teaspoon paprika


1/4 teaspoon ground black pepper


3/4 cup milk


6 tablespoons unsalted butter


Lemon wedges, for garnish





Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.


Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.





Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
I use canola oil %26amp; a wide 2 -2 1/2 inch deep frying pan.


Add oil %26amp; turn flame up to med high.


In a bowl mix 1 cup of corn meal %26amp; 1 cup of flour. Add seasoning -lemon pepper, garlic powder %26amp; black pepper.


Rinse fish with water %26amp; place in batter until completely coating.


Once oil is hot (when a drop of water dances ontop) turn flame down a little bit.


Add fish %26amp; cook until a golden color turning once.


Take fish out %26amp; place on a plate lined with paper towels.


If desired sprinkle a little more lemon pepper on top.