Frying Catfish

[Chris Roberts]

What's your guys recipe for catfish?  I just started catching some again and I'm looking to try a different batter than what I've been using.

[steve in so la]

Love catfish - I like the natural taste and don't want to cover it up with lots of stuff. We roll it whole in eggs, flour and fry it. Don't like fillets, want to eat it off the bone as it tastes better.  Good luck experimenting, Steve in so la

[Allen Morgan]

I've got a few places around here where smaller catfish, perfect for frying whole, are the norm.  However, getting my wife to eat whole fish is like having an argument with a brick wall.  She just won't do it.  It has to be fillets.

I like to fillet my fish, then skin them.  Put the fillet on the cutting board, skin-side-down.  Using a really SHARP knife, slide the blade into the fillet just above the skin, with the blade angling down.  SLOWLY work the blade back and forth, separating the skin from the fillet.  Once you get enough skin free to get a good grip on it, hold the skin as tight as you can (some folks use pliars) with your left hand, and push the knife forward with your right hand.

Now, this is really important.  Remove all the "red meat".  This is a fatty tissue, and tastes muddy.  This is also where toxic heavy metals will deposit in the fish's flesh.

Some folks will soak their fillets in milk to help remove the muddy taste.  If you cut out the red meat, this is not needed.  I have started soaking my fish in a brine solution.  This makes the fillets more white, improves the flavor by adding salt, and adds moisture to the flesh as well.  I dissolve 2 Tbsp of salt in a cup a HOT water (or boiling), then add that to 3 c of ice water.  Stir it well, and the ice will melt, leaving a brine.  Add the fish, stir gently, cover, and place in the fridge for a couple hours before cooking.

I've tried for a couple of years to perfect a homemade cornmeal breading for fish.  Being a cook, you'd think this is a no-brainer, but, I just can't seem to get it right.  Lately, I've started using Zatarain's fish fry mix.  Follow the directions on the box.  If you have fish fry mix left over, sift it to remove the chunks, then pour into a ziplock baggie, squeeze out the air, and place it in the freezer until next time.

[DAVID L EITUTIS]

MY WIFE IS GERMAN AND IRISH ALLEN and does no good to argue with her either !!!!!! Now that I need a hearing aid it helps a lot not having a hearing aid device ....... not many arguements anymore !

[Allen Morgan]

That explains it, Tooty!  She Who Must Be Obeyed is part German!

[Jeffrey D. Abney]

I still just like good old seasoned corn flour  and a peanut oil bath for kitties.....I blacken many catfish fillets but it's a spicy dish......I pop the picture up again...

[Chris Roberts]

Jeffrey I love spicy.  I'd love to know what you do for this.  I got two filets sitting in the fridge right now that I'd love to try this on.

Like you guys I've tried a few ways and have sort of given up on it.  I'm to the point now where I'm just trying different pre-made breadings.  

Allen - I've brined a lot of stuff, but it's usually chicken or red meat.  I haven't done fish, but why the heck not...

[Allen Morgan]

Chris, I've brined chicken, turkey, and pork before.  Didn't notice a difference with pork, but the chicken and turkey come out great!  Honestly, I think the salt may be a little high in the brine for fish.  I did that last week, with Striper and White Bass fillets.  After 5 or 6 pieces of fish, I was noticing a definitely salty taste to the fish.  Of course, I could have eaten a little to much fish.........

BTW, if you want a Blackened Seasoning recipe, I think I've posted one on this website, somewhere.  Try search function at the very top right of the page.  If you can't find it, holler, and I'll post it again.

[Jeffrey D. Abney]

Chris I start with a seasoned black cast iron skillet and put it on the grill and let it get real hot.....I melt a stick of butter and put my fillets in the butter........I use cajun seasonings to coat the fish liberally after it comes out of the butter.......if you don't have cajun spices you can substitute a mix of ground peppers, both black and cayene.......you can play with this to get it to your liking.......from here the fish goes in the skillet for roughly five minutes a side.......this will create a large ploom of smoke while cooking and that's why I like to cook it outside.......it's takes some practice to get this dish down pat.....Good luck and enjoy.....

[Chris Roberts]

Being from the Mason Dixon line... what counts as Cajun seasons?  I have a lot of different peppers and spices, I just wasn't past down a Cajun recipe.  If you want to tell me your super dooper secret recipe, I'm open to test it out for ya ;)

[Jeffrey D. Abney]

Basically all cajun spices are a blend of salt, pepper, garlic, paprika and thyme.......You could mix and equal portion of these to create your sprinkle coating.....I use cajun seasoning from louisianafishfry.com......

[Allen Morgan]

Here's the recipe for Blackened Seasoning Mix that I use.  This recipe was in Chef Paul Prudhomme's first cookbook.  I've been using it for years.

Blackened Seasoning Mix

 

2 T paprika

5 t salt

2 t onion powder

2 t garlic powder

2 t cayenne

1 ½ t white pepper

½ t black pepper

1 t thyme

1 t oregano

 

Mix all ingredients well, and place in a shaker.  DO NOT breathe in the “dust cloud” while mixing the spices together!

Follow Sir Jeffrey's instructions on how to actually cook the fish.  It's amazingly good.  Might be a good idea to have a few cold beers ready, as well.

[David, aka, "McScruff"]

Pat catfish dry with paper towels.

mix 1c.flour, 1c. cornmeal. Add a handful of crushed Ritz cracker crumb and a generous pinch of grits.

Salt, pepper, cayenne to taste

Dip fish in milk, shake in the cornmeal mix in a plastic bag. Repeat.

Fry in hot oil TO COVER fish until cooked through. Drain after cooking on towels.

Eat. Repeat.

To remove objectionable, muddy flavors, either cut out the "red" meat along the sides or soak fish in 7UP before cooking.