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Deep Fried Catfish Fillets Easy Recipe.
Catfish is a good source of vitamins, minerals, folate and dietary fiber, as well as low-fat protein, selenium and carbs. Nutritional values for 4 oz (114 gr) of raw, edible portions: Calories 110, Calories From Fat 25, Total Fat 3g, Saturated Fat 0.5g, Cholesterol 60mg, Sodium 70mg, Total Carbohydrates 0g, Protein 21g, heart-healthy omega-3 fatty acids 0.76g. Excellent source of: Phosphorus (344.53mg), and Vitamin B12 (3.29mcg), Good source of Niacin (2.71mg), Potassium (474.87mg), Selenium (16.21mcg), and Thiamin (0.25mg). Omega-3 fatty acids is associated with reduction in blood pressure and reduced risk for cancers, inflammatory conditions such as rheumatoid arthritis, and even mental decline.
Deep Fried Catfish Recipe - easy recipe how to deep fry catfish fillets with yellow cornmeal, flour, cayenne pepper, garlic powder, and Vegetable oil. It is delicious, simple, quick and very easy recipe. Can be done in 15 minutes.
Ingredients:
- 1 lb fresh Catfish fillets, about 3/4 inch thick
- 3/4 cup yellow cornmeal
- 1/4 cup flour
- 2 tsp. salt
- 1 tso. cayenne pepper
- 1/4 tsp. garlic powder
- Vegetable oil
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Serves/Makes: 3-4
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How to cook Deep Fried Catfish Fillets:
- Wash the pieces of fish thoroughly under cold running water.
- Place the pieces of fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- Combine cornmeal, flour, salt, cayenne pepper and garlic powder.
- Coat catfish fillets with mixture, shaking off excess.
- Fill deep pot or 12-inch skillet half full with vegetable oil.
- Heat skillet to 350°F.
- Add fillets in single layer and fry about 5 to 6 minutes, until golden brown, time depending on size.
- Remove and drain on paper towels.
Notes:
This Deep Fried Catfish Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Deep Fried Catfish Fillets serves/makes: 3-4
Main Ingredient: Catfish
Preparation Method: Deep Fried
Cuisine: American
How to fillet Catfish
Make two small cuts in the skin just below the head where the muscles connect to the head. Use pliers to peel the skin from head to tail. Run the knife down one side of the spine to start the fillet. Pull the meat away from the fish very gently. Simultaneously run the knife down the cut as you are pulling. Cut across it just above the tail, which will separate it from the body partially. Continue to run the knife down the other side while cutting around the bones. Find the belly area and gently pull it away while continuously running the knife down your cut. The meat will eventually pull away completely.
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