by Rick Goldman
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.
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 always better to use cast-iron pans. They are very thick and the thickness keeps your food from burning.
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.
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.
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.
To remove the fishy stink from the fillet, we need to soak them in buttermilk.
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 Rick Goldman
Rick Goldman's grandpa was a captain of a California coast cruise. This afforded Rick the luxury of traveling to exciting places along the Pacific Coast as a young boy. He got to try different, exotic foods on these journeys - something he really enjoys blogging about from his grandpa's beautiful garden home today.