pan - fried catfish
(3 ratings)
Almost all Catfish in the South is deep fried. This recipe uses all the same spices and coating mixes, but it is pan fried instead. NOTE: This recipe can also be used to bake the catfish, if desired.
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(3 ratings)
yield
3 adults (2 pieces each)
prep time
10 Min
cook time
10 Min
Ingredients For pan - fried catfish
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1-1/2 lbcatfish fillets (3/4 inches thick), 6 to 8 pieces
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1 lgegg, lightly beaten
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1/2 tsphot pepper sauce
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1/2 ccornmeal
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2 tsppaprika
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1 tspfreshly ground black pepper
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1/2 tspsalt
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1/2 tsponion powder
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1/2 tspseafood seasoning
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1 Tbspolive or canola oil
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1 lglemon cut into wedges
How To Make pan - fried catfish
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1In shallow dish, lightly beat egg and hot pepper sauce until well mixed. In a second shallow dish, stir cornmeal, paprika, pepper, salt, onion powder and seafood seasoning until blended.
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2Dip each piece of fish into egg mixture, then coat with cornmeal mixture.
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3In a large nonstick skillet, heat oil over medium heat. Add fish. Cook 5 to 8 minutes total, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper toweling.
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4NOTE: To keep underside of fish crisp: Immediately place fish on cooling rack until serving time. Squeeze lemon juice over fish as it is served. Add wedges as a garnish on serving platter.
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