Catfish With Cornmeal Crust at Michael Coppock blog

Catfish With Cornmeal Crust. Then dredge the catfish in the cornmeal and flour mixture. Pat the catfish filets dry with paper towels and set them aside. In a shallow bowl, combine egg and lemon juice. Preheat a deep fryer or a dutch oven with 4 inches of oil up the sidesto 350°f. Dip catfish into egg mixture, then coat with cornmeal mixture. Remove to a large plate or tray. In a large skillet, heat oil over medium heat. When the oil is ready, dip the catfish in the buttermilk, allowing extra to drip off of the fillet. Repeat with remaining butter and catfish. Shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. In another shallow bowl, combine flour, cornmeal, cajun seasoning, garlic powder and salt. Coat catfish in cornmeal mixture. Crispy southern fried catfish with a golden cornmeal crust and bold creole flavors. Quick, easy, and perfect for a family dinner. In a shallow dish combine the first 6 ingredients.

Pat the catfish filets dry with paper towels and set them aside. In a large skillet, heat oil over medium heat. In a shallow dish combine the first 6 ingredients. In a shallow bowl, combine egg and lemon juice. Dip catfish into egg mixture, then coat with cornmeal mixture. Crispy southern fried catfish with a golden cornmeal crust and bold creole flavors. Coat catfish in cornmeal mixture. Remove to a large plate or tray. When the oil is ready, dip the catfish in the buttermilk, allowing extra to drip off of the fillet. Line a large, rimmed baking sheet with aluminum foil and place a wire rack on top.

Southern CornmealCrusted Baked Catfish The Seasoned Mom

Catfish With Cornmeal Crust Shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. Coat catfish in cornmeal mixture. In a shallow bowl, combine egg and lemon juice. In a shallow dish combine the first 6 ingredients. Pat the catfish filets dry with paper towels and set them aside. Repeat with remaining butter and catfish. Quick, easy, and perfect for a family dinner. When the oil is ready, dip the catfish in the buttermilk, allowing extra to drip off of the fillet. Preheat a deep fryer or a dutch oven with 4 inches of oil up the sidesto 350°f. Shake off excess cornmeal from the catfish fillets and fry a few at a time for two to three minutes on each side. In a large skillet, heat oil over medium heat. Dip catfish into egg mixture, then coat with cornmeal mixture. In another shallow bowl, combine flour, cornmeal, cajun seasoning, garlic powder and salt. Line a large, rimmed baking sheet with aluminum foil and place a wire rack on top. Then dredge the catfish in the cornmeal and flour mixture. Remove to a large plate or tray.