Good Ole Crispy Catfish

Good Ole Crispy Catfish Recipe - Authentic American Cuisine

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 14 minutes | Servings: 4

Introduction

Good Ole Crispy Catfish is a classic Southern dish that is loved for its crispy coating and tender, flaky fish. This recipe is perfect for a family dinner or a weekend cookout.

History

Catfish has been a popular food in the Southern United States for centuries. The crispy coating on this dish is a traditional method of preparing catfish that has been passed down through generations.

Ingredients

4 catfish fillets (about 6 to 8 oz or 227 g each)
0.33 cup cornmeal
0.33 cup all-purpose flour
1 tsp salt
0.5 tsp paprika
0.25 tsp onion powder
0.13 tsp freshly ground black pepper
1 egg, lightly beaten
1 tbsp water
0.5 cup crisco oil
tartar sauce (optional)

How to prepare

Rinse the fish and pat it dry.
Combine cornmeal, flour, salt, paprika, onion powder, and pepper on a sheet of plastic wrap or wax paper.
In a shallow dish or pie plate, mix together the egg and water. Dip the fish in the egg mixture.
Coat the fish with the cornmeal mixture.
Heat Crisco oil to 365°F (185°C) in an electric skillet or on medium-high heat in a large, heavy skillet.
Fry the fish for 5 to 7 minutes on each side or until it becomes crisp and browned.
Drain the fried fish on paper towels.
Serve the fish with tartar sauce, if desired.
Note: You can use any firm, white-fleshed fish fillet such as flounder, sole, or cod for this recipe.
The same coating can also be used for turkey cutlets or boneless, skinless chicken breasts.

Variations

Use different seasonings in the cornmeal mixture, such as Cajun seasoning or Old Bay.
Substitute the catfish fillets with other types of fish, such as tilapia or trout.

Cooking Tips & Tricks

Make sure to pat the fish dry before coating it with the cornmeal mixture to ensure a crispy crust.

- Use a heavy skillet and heat the oil to the correct temperature to achieve a perfectly crispy exterior.

- Serve the catfish immediately after frying to maintain its crispiness.

Serving Suggestions

Serve Good Ole Crispy Catfish with coleslaw, hush puppies, and a side of tartar sauce for a classic Southern meal.

Cooking Techniques

Frying the catfish in hot oil is the key technique for achieving a crispy crust on the outside while keeping the fish tender and flaky on the inside.

Ingredient Substitutions

You can substitute the catfish fillets with other types of white-fleshed fish, and the cornmeal with breadcrumbs or panko for a different texture.

Make Ahead Tips

You can prepare the cornmeal mixture and egg wash ahead of time, but it is best to fry the catfish just before serving to maintain its crispiness.

Presentation Ideas

Serve the Good Ole Crispy Catfish on a platter with lemon wedges and fresh herbs for a beautiful presentation.

Pairing Recommendations

Good Ole Crispy Catfish pairs well with Southern sides like collard greens, macaroni and cheese, and cornbread.

Storage and Reheating Instructions

Store any leftover catfish in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or toaster oven to maintain its crispiness.

Nutrition Information

Calories per serving

Each serving of Good Ole Crispy Catfish contains approximately 350 calories.

Carbohydrates

Each serving of Good Ole Crispy Catfish contains approximately 20 grams of carbohydrates.

Fats

Each serving of Good Ole Crispy Catfish contains approximately 15 grams of fats.

Proteins

Each serving of Good Ole Crispy Catfish contains approximately 25 grams of proteins.

Vitamins and minerals

Catfish is a good source of vitamins B12 and D, as well as minerals like selenium and phosphorus.

Alergens

This recipe contains fish, eggs, and wheat.

Summary

Good Ole Crispy Catfish is a high-protein dish that is rich in healthy fats and essential vitamins and minerals.

Summary

Good Ole Crispy Catfish is a delicious and classic Southern dish that is perfect for a family dinner or a weekend cookout. With a crispy coating and tender, flaky fish, this recipe is sure to become a favorite in your household.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Good Ole Crispy Catfish. I remember it vividly, as if it were just yesterday, even though it has been over 50 years since I first learned how to make this delicious dish.

It all started when I was a young girl living in the small town of Oakville. My mama was a fantastic cook, and she always encouraged me to help her in the kitchen. She would tell me stories of how her own mama taught her to cook, passing down recipes that had been in our family for generations.

One summer day, when I was about 12 years old, Mama decided it was time for me to learn how to make catfish. We lived near a river, so fresh catfish was a staple in our household. Mama had a special recipe that she had learned from an old friend, and she wanted to pass it down to me.

We headed down to the river, where Mama showed me how to catch the catfish. It was a hot day, and I remember the sun beating down on my back as I reeled in the fish. Mama laughed as I struggled with the fishing rod, but she never gave up on me. She was patient and kind, teaching me the importance of perseverance and determination.

Once we had caught enough catfish, we headed back to the house. Mama showed me how to clean and gut the fish, a messy job that I didn't particularly enjoy. But Mama assured me that it was all part of the process, and that the end result would be worth it.

Next, Mama taught me how to season the catfish. She had a secret blend of spices that she used, a combination of salt, pepper, paprika, and garlic powder. She showed me how to rub the spices into the fish, ensuring that every inch was coated evenly.

The next step was to dredge the catfish in cornmeal. Mama explained that this was what would give the fish its crispy exterior. She showed me how to carefully coat each piece of fish in the cornmeal, making sure not to miss any spots.

Finally, it was time to fry the catfish. Mama heated up a cast iron skillet on the stove, adding just enough oil to cover the bottom. She carefully placed the catfish in the hot oil, making sure not to overcrowd the pan. The fish sizzled and popped as it cooked, filling the air with a mouth-watering aroma.

After a few minutes, Mama flipped the catfish over, revealing a golden brown crust. She let it cook for a few more minutes, until it was crispy and cooked through. Then, she carefully removed the fish from the skillet, placing it on a plate lined with paper towels to absorb any excess oil.

As we sat down to eat, Mama smiled at me with pride. She knew that I had learned an important lesson that day, not just about cooking, but about life. She told me that the key to success was patience, perseverance, and a willingness to learn.

And so, that is how I learned to make Good Ole Crispy Catfish. It is a recipe that has been passed down through the generations in my family, a reminder of the love and wisdom that Mama shared with me all those years ago. And every time I make it, I am reminded of that hot summer day by the river, when I learned the true meaning of cooking with love.