Gary Hancq Recipe

Fried Whole Catfish

By Gary Hancq SidEFied


Recipe Rating:
Serves:
1 each
Prep Time:
Cook Time:

Gary's Story

Living on the Illinois Shore of OL' MISS, this is down home eatin'.

Catfish lightly dusted with flour, salt and pepper or my "All Purpose Breading and Coating", which see.

A simple preparation.

Ingredients

whole catfish 1 or 1 each for crowd
flour, salt and pepper to dust
vegetable oil to fry

Directions Step-By-Step

1
I fry my catfish in my Chicken Fryer (Large 13" Fry Pan.) I usually put 1/2 to 3/4 inch of oil in pan and heat on high. The pan will handle 4 or 5 at a time.
2
Rinse catfish and dry with paper towel. Lightly salt and pepper both sides of catfish.
3
Roll or dust catfish with flour, salt and pepper. I use my "All Purpose Breading and Coating", which see. Or use your favorite breading.
4
Fry for approximately 30 or 35 minutes, turning frequently. Watch that flour sediment on bottom of pan does not burn.
5
Serve with Tartar Sauce and Lemon Wedges, and your favorite potato, rice or salad.
6
Try my "Horsey Tartar Sauce", which see. My son's favorite and of his making.

About this Recipe

Course/Dish: Fish
Other Tag: Quick & Easy

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13 Comments

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Gary Hancq SidEFied
May 1, 2012
Rebecca, Just dust it with a little four, salt and pepper and fry in a little oil. The part near where the head was can be a little oily and fishy, so stay away from that. Otherwise, whole catfish is one of my favorite dishes. You start from the tail and flake it off with a fork. Then flip and start from the tail again. Hope it works out. Happy Cooking Gary
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Rebecca Bular Legamaro mamaenfuego
May 1, 2012
Just bought my first whole catfish, I only got one to try a new fish. I love fish, my husband isn't very adventurous about fish though. I am hoping this delicious looking recipe will broaden his fishy horizons. :) I'll let you know how it goes!
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Janet M JanetatHome
Mar 4, 2012
I tried this recipe along with your "All purpose breading and coating" recipe last night. I have never made catfish that tasted so good, or browned so nicely. Thanks so much for sharing this recipe. I am going to make some coating again and keep it for fish and try it with Chicken too. It was awesome!
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Dec 1, 2011 - Bea L. shared this recipe with discussion groups: CHATTERBOX Fishermans Paradise I Love Everything..... Looking for...
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Gary Hancq SidEFied
Sep 30, 2011
Evelyn, I prefer the whole catfish. The nuggets or filets can be oily and fatty. I've got a large "Chicken Fryer" frying pan that I can fry 4 whole catfish at a time. I jut fry in a 1/4" to 1/2" inch of oil and flip when one side is browned. Dust with a little flour, a little salt and pepper and fry away. Happy Cooking, Gary