Fried Whole Catfish


Gary Hancq Recipe

By Gary Hancq SidEFied


Rating:
Serves:
1 each
Prep:
10 Min
Cook:
35 Min
Comments:

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