Southern Fried Catfish – how to fry catfish
#friedcatfish #fishfry #howtobbqright
Mississippi Catfish Filets fried Southern Design with a thin, crispy fish breading.
WHAT MALCOM USED IN THIS DISH:
– Killer Hogs AP Seasoning
– Malcom's King Craw Cajun Spices
– 5" Red Manage Knife
– Killer Hogs Hot Sauce
Mississippi Fried Catfish Recipe
Ingredients:
– 8-10 catfish filets
– 1/4 cup Killer Hogs AP Seasoning
– 1/4 cup Malcom's King Craw Cajun Seasoning
– 2 cups Cornmeal
Directions:
1. Split catfish filets in half lengthwise and pat dry with paper towel. Location filets on wire rack.
2. Season fillets gently with AP and King Craw on both sides and air dry for 10-15 minutes.
3. Include cornmeal to a gallon size ziplock bag and season with 1/2 Tablespoon AP and 1/2 Tablespoon of King Craw. Shake to integrate.
4. Include filets to the seasoned cornmeal and toss to coat. Shake off excess in the bag and location back on wire rack. Operate in batches not to over crowd the bag. Let the filets air dry again for 10-15 minutes.
5. Prepare a deep fryer with peanut oil for frying at 350-375 ° F. Drop filets a few at a time in the hot oil and fry for 8-10 minutes or until frying slows and the filets drift to the top. Don't overcrowd the fryer of the fish can stick.
6. Drain the filets and place on a baking sheet lined with butcher paper.
7. Serve hot with lots of tartar sauce, lemon wedges, and hot sauce.
Tartar Sauce Recipe
– 2 cups Blue Plate Mayonnaise
– 1/2 cup sweet onion (carefully minced).
– 1/2 cup dill relish (drained pipes).
– Juice from 1/2 lemon.
– 2 teaspoons Killer Hogs Hot Sauce.
– 2 teaspoon sugar (optional).
– Pinch of salt & pepper to taste.
Integrate all active ingredients in a bowl until integrated, cover with cling wrap and cool for a minimum of one hour before serving. Can be maintained to a week in the fridge.
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Yes buddy! Love some good cat. 🔥🔥🔥
Man that looks delicious.
I go on vacation.
Malcom fries catfish.
What a great day! #letsgettocookin
man I actually love whole Catfish on the bone.. but I will definitely give this a try
so many memories fishing with my grandpa. The big ones got fileted and the smaller cats got gutted and skinned and fried whole. That crispy tail.. So good to chew on!
Looks awesome my friend
That’s how I love my fish fried🍻
I want to eat that it looks tasty
Used to go to Malone’s on county line road when we lived in Tupelo. They had whole catfish & strips. Maaannnn… best catfish I had ever eaten!! I miss Mississippi & the people there.
I agree with you on not liking thick caked on batter
That looks great
i love this channel..
keep cookin brother
Yes finally a new video!!! Thanks for putting your seasonings in academy !!
🔥🔥🔥🔥
I don’t often disagree with you, but pond raised catfish are not even close to wild caught in flavor and even more important, texture. They are mushy in comparison.
Let’s be real we all MISSED Malcom so much! <3
My favorite meal of all time!!
Malcom you have made me great!
Louisiana guy here…I agree, thin strips the only way to go. Have to have some hushpuppies though! Have a good recipe?
Malcom is so great that he can make seafood haters seafood lovers 👍
Looking good Malcom!
Looks excellent! My 2nd favorite meat is flathead belly meat, deep fried or grilled. Pan seared or blackened I still prefer channel cat.. ( so I guess that is my 3rd favorite)
Malcom, great video as always. Would love to see you do a brisket on a pellet grill using Knotty Wood Plum pellets. I’m telling you those pellets are money. Put out a lot of smoke flavor when I used them. Smoked my brisket at 200 degrees overnight (8-9 hours) and then bumped it up to 225 after wrapping it. It really, really surprised me and I think I’ve found as close to stick burner smoke flavor in a pellet as possible. Hope you have a great weekend brother!