Pan Fried Catfish Recipe
This pan fried catfish recipe is prepared with catfish fillets coated in flour seasoned with salt and peppers. Cooked in melted shortening, the panfried catfish may be served with lemon wedges and tartar sauce.
Ingredients
1 pound fresh or frozen catfish fillets or other fish fillets
1/4 cup corn flour or all purpose flour
1/2 teaspoon ground red pepper
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Shortening or cooking oil for shallow fat frying
Tartar Sauce (optional)
Endive (optional)
Lemon wedges (optional)
Directions
Thaw fish, if frozen.
In a dish combine corn or all purpose flour, red pepper, black pepper, and salt.
Dip fish fillets in flour mixture to coat.
In a 12 inch skillet heat 1/4 inch melted shortening or cooking oil over medium heat till hot.
Add fillets to the skillet in a single layer.
Fry on 1 side about 3 minutes or till golden.
Turn and fry 3 to 4 minutes more or till golden and fish flakes with a fork.
Drain on paper towels.
Serve with Tartar Sauce and garnish with endive and lemon, if desired.
In a dish combine corn or all purpose flour, red pepper, black pepper, and salt.
Dip fish fillets in flour mixture to coat.
In a 12 inch skillet heat 1/4 inch melted shortening or cooking oil over medium heat till hot.
Add fillets to the skillet in a single layer.
Fry on 1 side about 3 minutes or till golden.
Turn and fry 3 to 4 minutes more or till golden and fish flakes with a fork.
Drain on paper towels.
Serve with Tartar Sauce and garnish with endive and lemon, if desired.
