Really Delectable Southern Fried Fish Recipes
When preparing battered fish recipes, these are best combined together with textured and lean fish. Some varieties include Perch, Haddock, Flounder, Cod, and Cat-fish are among the very recognizable & most selected fish among consumers.
The batter would also depend on the variety of fish you’ll be using since some would compliment them providing a really great combination thereby possessing such great texture and flavor.
A lot of other fish types goes perfect with any battered fish recipes. These are found in any specialty stores, some varieties include trout, tilefish, sunfish, drum, buffalo-fish, black-bass these would compliment any excellent tasting batter.
The characteristics of a good batter include a semi-liquid mixture that contains either cornstarch or flour. This specific formula creates a coating that is protective among food & fat, helping develop the food’s texture, flavor & color. A lot of variations are available in creating batter:
- Eggs can either be utilized or not used in pre-coating prior to dredging them in flour.
- When batters tend to appear thicker then its coating would be thicker too.
- Utilize liquids including egg-wash, milk, water and beer.
- Leavening agents can be utilized in lightening your coating. (including egg-whites, baking-powder, carbonated drinks or sparkling-water or seltzer)
The following are basic battered fish recipes:
Beer Style of Batter
10 ozs of flour (cake)
2 big eggs; lightly beaten
1/2 tsp of salt
2 c of beer
2 tsps of baking powder
Flour (to dredge fish in)
Buttermilk-Infused Batter
10 ozs of flour (for cakes)
2 big eggs; lightly beaten
1/2 tsp of salt
2 c of buttermilk
2 tsps of baking powder
Flour (to dredge)
Instructions 
for both batters)
Using a medium sized bowl, combine eggs and milk, when creating the Beer Style of Batter simply replace beer instead of milk. Mix in spices, baking powder, salt and flour. Then add in dry recipe ingredients with your wet recipe ingredients. Its consistency would always appear creamy and thick.
Carefully dip and wet fillets using just a little bit of water prior to dredging and coating with flour. Then dip them into your batter ensuring that they’re evenly coated. Then deep fry them at about 350 deg. F. Once done drain excess oil and immediately serve.
The secret when deep-frying or pan-frying is never crowding or bunching them up altogether. Since the nearer the items are together the faster the pan’s oil temperature would drop. When pan-frying too always occasionally turn each sides to evenly achieve a brown finish of your fish.
Always utilize a superior quality of fat usually with an extremely high heating point then fry fish up to around 350 deg. F – 375 deg.F. When foods are cooked using a lower temperature inside your fryer, it would result to excessive greasiness in the fish.
The perfect kind of fried fish fillet is able to maintain a lot of juices, and holds a very attractive golden brownish tinge. Its surface should be flaky and crispy, without any excess grease coming out from your fish and they shouldn’t emit a disgusting odor like the ones that come from used oils.
When combining the recipes together with any of the aforementioned fish will definitely result to a scrumptious meal anyone in your family would truly enjoy!
Catfish With Oregon Hazelnuts Recipe
Ingredients:
1/2 c of cornmeal
4 pcs of catfish fillets (about 6 oz each)
1/4 c of flour (all purpose)
1/4 c of roasted hazelnuts ; ground finely
1 tsp of salt
1/4 tsp of cumin (ground)
1/2 tsp of cayenne
1/4 c of oil (olive oil)
2 Tbsps of hazelnuts; chopped coarse
Instructions:
Combine flour, cornmeal, ground roasted hazelnuts, cumin, salt, and cayenne on a large shallow plate. Dredge the catfish fillets on the cornmeal mixture. Lay them on parchment paper. Set on the side while heating the oil.
Heat the oil on a large skillet above moderate heat. Once heated thoroughly, add the fillets; cook for 4 mins per side till golden. Transfer on a serving platter. Garnish chopped roasted hazelnuts (or with orange twists).
>> Catfish With Oregon Hazelnuts Recipe
Catfish Florentine With New Orleans Style Recipe
Ingredients:
1 lb of catfish fillets
1/2 c of cornmeal (white or yellow)
1 c of buttermilk
1/2 c of flour
2 Tbsps of juice (freshly squeezed lemon)
1 Tbsp of hot sauce (Tabasco)
1 tsp of seasoning (commercially blended)
1/4 c of vegetable oil
1/16 tsp of Worcestershire
1 pc of onion (medium); diced finely
1/4 c of olive oil
1/4 c of wine (white)
1 c of spinach; chopped
1/16 tsp of pepper (black, freshly ground)
1 tsp of garlic; minced
Instructions:
Marinate the fillets with hot sauce and buttermilk. Place inside the refrigerator for one hour. Combine flour, cornmeal, and seasoning; dredge the marinated fillets on this mixture. Let them rest for 5 mins.
Heat the oil on a skillet; cook the fillets 2-3 mins on each side. Place on the side; keep them warm while making its sauce.
Heat (olive) oil and saute the onion till tender. Add (lemon) juice, spinach, garlic, wine, Worcestershire, and pepper; cover then simmer for 2-3 mins. Pour above the fillets. Serve at once.
>> Catfish Florentine With New Orleans Style Recipe
Catfish With Spicy Orange Sauce Recipe
Ingredients:
1/2 c of juice (orange)
2 Tbsps of soy sauce
1 Tbsp of Hoisin
1 tsp of ginger (fresh); grated
2 pcs of onions (green); chopped
1/4 c of sherry
454 g of catfish fillets
Instructions:
Combine Hoisin, juice, soy sauce, ginger, and sherry; mix thoroughly then add onions. Coat a nonstick skillet by spraying a vegetable cooking spray.
Place above medium-high heat. Add fillets; cook about a minute per side. Pour the sauce mixture then let it boil at about 1 min. Turn the catfish fillets then let it boil for another 2 mins.
Place the catfish fillets on serving plate and continue to boil the sauce for another 1 min till thick and reduced. Pour onto the catfish fillets the serve at once.
Serves 4
>> Catfish With Spicy Orange Sauce Recipe
Catfish Chowder Recipe
Ingredients:
1 lb catfish fillets; cubed or cut to chunks
1 c of onion; chopped coarsely
2 pcs of bacon strips; chopped coarsely
A can of sliced potatoes; drained well
A can of tomatoes (cooking); chopped coarsely
2 c of water (at room temperature)
A can of corn; well-drained
1/4 tsp of tarragon (dried)
2 tsps of parsley flakes
1/4 tsp of salt
1/2 tsp of celery salt
1/2 tsp of oregano (dried)
Pepper (to taste)
2 tsps of thyme
1 tsp of seasoning
Instructions:
Cook the bacon on a pot till crisp then add the onion; cook till softened. Add water, potatoes, and tomatoes; cover then simmer till softened.
Add seasonings and corn; cook gently then adjust the seasonings when preferred. Add the catfish on the last 5-10 mins of cooking; simmer.
>> Catfish Chowder Recipe
Catfish Orleans With Creole Sauce Recipe
Ingredients:
24 pcs of catfish fillets (frozen)
1 c of melted butter (or margarine)
1/4 c of liquid smoke
12 c of cooked rice (hot)
1 tsp of garlic powder
1-1/3 c of soy sauce
2 tsps of salt
For the Creole Sauce:
1/2 c of oil (salad oil)
1 c of sliced celery
7 c of tomatoes; chopped
1 pc of bay leaf
1 c of bell pepper (green); chopped coarsely
1/4 tsp of thyme
1/2 tsp of hot sauce (pepper)
1 c of onions (large); chopped coarsely
1/4 tsp of pepper (black)
2 c of tomato puree
1/2 tsp of minced garlic
1/4 tsp of Worcestershire
1/4 c of juice (lemon)
Instructions:
Thaw the fish as stated in the package instructions. Prepare the sauce then place the fillets on a shallow (baking) pan. Combine butter, powdered garlic, (liquid) smoke, salt, and soy sauce; brush onto the catfish fillets.
Cover aluminum foil and bake inside the preheated oven, 400 degrees F for half an hour. Place the fillet above half cup of rice then top a quarter of cup (or a thirds) of the sauce.
(Creole Sauce)
Heat the oil on a large (Dutch) oven then add garlic, onions, and celery; saute for 15 mins. Add pureed tomato, tomatoes, pepper, bay leaf, Worcestershire, and thyme; cover then simmer gently for 1-1/2 hours.
Blanch the green peppers for 5 mins; drain and soak in iced water. Discard the bay leaf then add juice, blanched peppers, and hot sauce; simmer for another 15 mins.
Serves 24
>> Catfish Orleans With Creole Sauce Recipe