Fry it, bake it or crust it! Catfish is one of the tastiest fish around. Here I would like to share with you one of the easiest Cast iron frying recipes—-fired catfish for weekends. If you don’t think you like catfish then somebody didn’t do something right. This perfectly Southern-style fried catfish should not be underestimated. To make this catfish extremely crispy, I use cornmeal which can offer a perfect light and crunchy texture without a greasy taste. Whether cooked at a fish shack, at a Saturday night fish fry or on the banks of a winding river, there are countless ways to prepare it. However I like this one best: deep-fried catfish which coated with a crunchy cornmeal and serve with lemon. Hope you like it.
Fried Catfish for Weekends
5 pounds catfish fillets (all cut to about the same size)
1 gallon canola oil
3 cups cornmeal
3 cups all-purpose flour
Garnish with lemon wedges.
Salt and freshly ground black pepper
1 small jar yellow mustard
Lemon wedges for garnish
Mount a 17 inch Cast iron skillet on a propane burner. Fill the pan two-thirds full with the canola oil. Heat the oil to 360 ℉.
Put the fish fillets in a single layer on wax paper-lined baking sheets. Season both sides of the fish with salt and pepper. Brush each piece on both sides with about 1/2 teaspoon of the mustard. Combine the flour and cornmeal in a clean paper grocery bag. Drop each fillet into the flour mixture and shake the bag to coat well.
Place the fillets into the hot oil one at a time. Be careful not to overcrowd the pan and keep the temperature of the oil. Or you won’t get crispy fish. Remove the fish as soon as possible by using the slotted spoon when they flu oat and the next minute will be light brown.
Place the cooked fillets inside the clean grocery bag to drain and keep warm.
If you bought catfish fillets from the store they should be already remove the bone and skinned. If not, you can simply pull out all the bones with a pair of pliers. It’s quick and easy. You can also use the pliers to skin the fish. Just hold one end with a towel or stick a fork in it and pull the skin off with the pliers. It should come off in one piece. Before you start frying, have another clean paper bag lined with several paper towels and a slotted spoon ready at the cooker. This simple and traditional method of frying thing always produces a flavorful, crunchy crust. Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help it crispy. And you need always take care around hot oil. Never leave it unattended even for a moment. Be sure that kids and pets are well away from the cooking area. I can’t hold myself when frying this smell really good babies. Once all the catfish fried, it is time to enjoy! I eat one piece after another as fast as I can. These are a little spicy and certainly crunchy, while the fish meat really tender and well cooked. Or you can finish the fish off with a big spritz of lemon, and chase it all down with an ice cold beer. Grab all your friends to join in the party. Trust me, you’ll never believe that bottom feeders could have tasted this good. So why not try this easy but tasty catfish this Saturday night!
Next time I would like to share with you another very tasty but easy Cast iron skillet recipe. It is Crispy Fried Spareribs Skillet. First marinated with garlic and vinegar and then deep fried until browned and crisp. The crispy exterior is one big reason these ribs are so awesome. The ribs are cut into very small individual portions, creating a large surface area for the batter. I must say they’re an addictive plate of pork. This is a simple spareribs recipe that can be served as an appetizer or main dish. I love having this as an appetizer. It also goes well with almost any dipping sauce. Hope you like.