Ellie's catfish Recipe - Food.com (2024)

FAQs

Why do you soak catfish in milk? ›

Soaking fish in milk or buttermilk will help remove an overly fish smell and flavor from a filet of catfish, salmon, or other fish. While you can incorporate this extra step into your preparation, it's certainly not necessary when you're making Crispy Pan-Fried Catfish.

All catfish should reach a safe minimum internal temperature of 145 °F as measured with a food thermometer before removing the meat from the heat source.

Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat. Step 2Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.

In a large skillet set over medium-high heat, melt the butter. Meanwhile, season the catfish generously with salt and black pepper. When the foam subsides, add the catfish to the pan and cook, flipping once, until golden, flaky, and nearly opaque, 3–4 minutes.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Start by seasoning the catfish fillets with some kosher salt, then cover them with buttermilk to soak for at least 10 minutes but up to 8 hours. You could also use an egg wash with beaten eggs and milk instead, but in my experience the breading sticks better with buttermilk and I love the tangy flavor.

It is not necessary to rinse or wash raw Siluriformes fish. Any bacteria that might be present are destroyed by cooking to lethality.

Catfish is low in calories and packed with lean protein, healthy fats, vitamins, and minerals. It's particularly rich in heart-healthy omega-3 fats and vitamin B12. It can be a healthy addition to any meal, though deep frying adds far more calories and fat than dry heat cooking methods like baking or broiling.

Indeed, to add an extra zing to the catfish recipe, you could drizzle lemon juice and accompany with tartar sauce or even hot sauce . Another staple catfish dish is catfish creole, which can be prepared using a Dutch oven. This makes a good alternative to fried catfish, especially if you are looking for a lighter meal.

First, try rinsing the fish in cold water and then patting it dry with a paper towel. This will remove some of the surface bacteria that can cause the fishy taste. Next, soak the fish in milk for about 30 minutes.

What do you soak catfish in before cooking? ›

Soaking your catfish before frying:

Just like in our fried chicken recipe, you're going to want to marinate the catfish in buttermilk before dredging and frying. It'll permeate the fish with flavor, eliminate any unwanted flavors or smells, and will make sure it stays nice and juicy after it's fried.

As long as you catch them in an area with clean water is t does not matter where you catch them. The theee main species blue, channel, and flatheads are all good tasting, but flathead are my personal favorite because they eat only live fish while blue and channel will feed off anything that smells interesting.

Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Add fillets to the bag, a few at a time, and tumble gently until evenly coated. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Fry fillets in hot oil until crisp and golden brown, about 3 minutes.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish. What's left behind is sweet-smelling, brighter flesh with clean flavor. (Just make sure you pour that milk down the drain.

One of the most effective ways to do this is by soaking the catfish in a mixture of milk and water for about 30 minutes before cooking. The milk helps to neutralize the muddy taste and also makes the fish more tender.

Thawing out fish fillets in milk is another great overnight hack! Again, this should be done in the refrigerator, not out on the counter, but the fat in milk helps further remove any “fishy” flavors and adds a milk sweetness to the flesh. Just make sure to use either whole or 2% milk.