|The World's Best Catfish Cookbook|
|by Stan Warren|
Catfish cook-off champion Stan Warren has written a new book that introduces readers to the mouth-watering domain of catfish cookery.
1 - 10 of 84 for fried catfish
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Cut catfish fillets into 3 ... 5.2g saturated fat, 1.7mg iron, 38.3mcg folate, 494.8mg phosphorus, 160.9IU Vitamin A, 5.6mcg Vitamin B12, 1.5mg Vitamin C.
Rinse catfish fillets. Mix cornmeal ... skillet to 375 degrees. Fry fillets, 2-3 at a time in hot vegetable oil, turning once. Serve immediately. Serves 4.
1. For the ... 4. For the catfish: Combine remaining ... cornmeal mixture. 5. Fry in the hot oil until golden brown, about 3 minutes per side. Makes 4 servings.
Rinse catfish in cool water. ... catfish with seasoning, garlic and onion salts. Dip into cracker crumbs. Deep fry in hot oil until golden brown on each side.
Season catfish with salt, pepper, ... desired). Dip strips into beaten egg and dredge in flour or cornmeal. Deep fry for 5 to 8 minutes and drain oil off strips.
Large catfish should be de ... whole fish fry until meat pulls away from bone at thickest point. When cooked, drain fish on thick paper (Publix paper bags).
Combine cornmeal and seasonings. Roll fish in seasoned cornmeal. Place fish in a single layer in hot fat in a 12 inch fry pan. Fry at a moderate heat ...
Sprinkle the fish with salt and pepper, then roll them in cornmeal. Set the fish aside. Add oil to a large saute pan to a minimum depth of 2"; heat ...
Combine cornmeal and seasonings. Roll fish in seasoned cornmeal. Pan fry in hot oil for 4 to 5 minutes or until brown. Drain on absorbent paper.
Wash and dry fillets on paper towels. Cut into 3 inch pieces or keep whole and dressed. Place cornmeal and pepper in a plastic bag. Add fish, a few ...
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