Fried Catfish Recipes Without Cornmeal

by Christopher Jones

Introduction

If you are asking ‘why catfish’, then you do not have to think too deeply. Preparing catfish for your favorite dish does not really take much of your time. Cutting catfish is easy as it does not require peeling off a lot of scales. The flesh has no extra bone except for the backbone. The flesh is tender and cooking does not take long. That is why we use catfish. It is a good source of delicious protein. Today we are frying catfish. To fry catfish, you have to use flour. You can use any kind of flour. Although cornmeal flour is a common ingredient, we will not use it today. Today we will see a fried catfish recipe without cornmeal flour.  

Fried Catfish
Fried Catfish


Ingredients

This is one of the easiest fried catfish recipes without cornmeal flour. If you are craving some crispy crunchy food or snack, then get busy with your shopping and preparation. It is fun and entertaining and rewarding. We want to follow the fried catfish recipe with no cornmeal.

  • It is delicious and crunchy.
  • Takes only a few minutes to cook.
  • Let us take a look at the ingredients.
  • Catfish fillets.
  • Buttermilk.
  • Flour.
  • Frying oil.
  • Bread crumb.
  • Red chili powder.
  • Salt.
  • Ground pepper.
  • Beaten egg.

Instruction

  • Cut the fillets into smaller pieces.
  • Season the fillets with a pinch of salt, pepper, and chili powder. Rub well.
  • Season the flour with salt, ground pepper, and red chili powder. Mix well.
  • Bring out the fillets and rub them in the seasoned flour.
  • Keep the beaten egg on a plate.
  • Now dip the fillet one by one in the egg and then put them in the bread crumbs.
  • Deep fry them in hot oil. When lightly brown, bring out the fillet and drain them on a paper towel.
  • Serve.

FAQs

What type of frying pan should I use?

It is always better to use cast-iron pans. They are very thick and the thickness keeps your food from burning.

What type of oil should I use?

Use oil with a high boiling point. If your oil is of low boiling point then it will quickly burn before the burner reaches maximum heat. Avoid olive oil and use any vegetable oil like soybean oil or canola oil.

What is the perfect temperature for frying fish?

This is a very important question. At home, it is near impossible to achieve the required temperature as we do not always use high-end cooking utensils with thermometers. The oil should not cross the temperature of boiling point and create smoke. So, keep the temperature in check by turning the heat down or up carefully. Usually, around 315 degrees Fahrenheit is ok for home cooking. There is a way to test the temperature of the oil. Let a drop of beaten egg and see what happens. If it makes sound the temperature is not yet there. Turn the heat up a little and test again to see. But with practice, you will be able to sense it.

How do I prevent the coating from falling off?

Do not put too many pieces of catfish in the pan. Keep enough space between the pieces so that you can comfortably turn their sides. Wait for a few minutes till one side is done properly then turn. Usually, you should wait 3 minutes from the time you first put the pieces in the pan till you turn them. This way, wait the same amount of time before you touch the fish and turn. When both sides are crisp and brown, you can remove them from the pan and drain them on towel paper. Remember, as you keep cooking keep the heat in check. After the first batch, you need to turn the heat down a bit, otherwise, the oil will burn.

Why marinate in buttermilk?

Fried Catfish Recipes Without Cornmeal
Fried Catfish Recipes Without Cornmeal

To remove the fishy stink from the fillet, we need to soak them in buttermilk.

Can I store fried fish?

If you are preparing ahead of an occasion, then fry till the fillets are golden in color and quickly remove from oil. This golden color means that it is not yet fully cooked but you can re-fry to eat them later.

About Christopher Jones

Chris is an avid traveler and a gastronome.

He used to live for years in Europe and has far reached to many humble corners of Asia.

While at it, he never stopped seeking for the local cuisine to try some.

His favorite motto is "how can one live well, travel well, and work well without having good food every time?"

Chris received his MBA at University of San Francisco at the age of 24.

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