Looking for the best southern fried catfish recipe? Look no further! This fish fry recipe is sure to be a hit with your family and friends. Try it out today! You’ll find it perfect for that summertime backyard get togethers! There is no doubt it would be perfect on the grill as well!
Breading:
Louisiana Fish Fry Breading
Honey Jiffy Cornbread Mix
Salt and Pepper
Marinade:
2 cups buttermilk
1 Teaspoon salt
Dash of Pepper
1 Tablespoon Slap yo Mama
1 Teaspoon Dillweed
1 Teaspoon Cajun seasoning
Soak for 45 minutes before breading.
Use Bertolli Olive Oil for Best Result and Flavor when Frying! Allow oil to heat well and reach the bubbling stage before dropping fish in. Fry each catfish nugget 6 minutes then drain.
00:00 Introduction
01:01 Mixing the Marinade
02:34 Time to Soak the Catfish
04:07 Prepping the Potatoes
06:13 Seasoning the Potatoe Wedges
08:21 Heating the Oil for Fish Frying
Life is good,
the grass is green?
The good Lord’s smiling
on you and me?
Lord,
I’m not go
sweet sunshine everywhere.
I look,
you love me like no one good,
life is good.
Carry emotions
the weight of the ocean?
You keep climbing mountains
too blind to see?
It’s not getting you closer
to where you wanna be.
Okay, y’all,
that clip was way too long for
when we’re trying to upload,
so I’m gonna tell
you what I did.
So we have buttermilk here.
It called for one four cup,
but I doubled it.
It called for one half teaspoon
of cider vinegar. I doubled it.
One tablespoon of brown mustard.
I doubled that
and then called for old
bay seafood seasoning.
But I didn’t do that.
I did the black pepper.
I did the teaspoon of
cayenne pepper.
And I did the one teaspoon
of salt,
but I did two teaspoons because
again, we have more than 4oz.
If this sounds duplicated
or redundant,
it’s because that clip I just
did might be too long.
So I’ll edit it when it
comes to editing.
And I am also gonna add
some slap yo mama.
in here because I like slap yo
mama and everybody
else does too.
So that would be one tablespoon
of slap yo mama.
And if my son slapped me,
like always say about
my daughter,
then I’d have to knock him down.
He probably thinks I wouldn’t
be able to knock him down,
but I would.
Alright,
so what we’re gonna do is we’re
gonna take our catfish,
we’re gonna soak in this,
and then we’re gonna do
the breading, y’all.
Y’all.
This is a lot of catfish
nuggets.
So what I’m probably
gonna end up doing,
some people will actually fry
fish for breakfast with eggs.
I don’t know.
My son would like
fish with eggs.
but this is a lot of
catfish nuggets,
so I’m just putting
them in here.
And that other fish,
I’m just gonna do another night.
I think the shrimp
I could do a jumbali.
Alright,
y’all so that’s all our catfish.
So I’m just gonna use my hand
and I’m gonna whip it up in
here with these buttermilk
seasonings.
And we are gonna let this sit
for about 15 minutes.
And all this.
And while that’s sitting, y’all,
I’m gonna be doing my breading.
God.
that’s cold, y’all.
My hands cold.
Okay,
we’re gonna let that sit there
like that in those seasonings.
And let me get started
with the breading.
All right, y’all,
these are the potato wedges
we’re gonna do. Now,
I don’t have real big potatoes.
I wish I would have ordered
some, but I didn’t think to,
but it’ll be okay.
So what I’m gonna.
These are yellow gold,
so I’m gonna have this.
If I find any bad spots,
I’ll definitely cut them off.
Like that one.
I’m just gonna cut that
right off of there.
And that one.
Okay,
so we are going to make
potato wedges.
That’s one wedge,
and that’s another wedge.
And I’m just going to
keep doing that
for all of these.
So basically,
you just half your potato and
then you half it again.
And what you’re going to do is
you’re going to dredge
these in olive oil,
and then you’re going to
put your seasonings,
and I am going to
come back.
There’s no specifics on the
seasonings you really
want to use, but.
There.
Are those ones that make them
really, really good.
So I’m going to come back,
and I’m going to show you all
what seasonings I’m
going to use.
And these are good leftover with
eggs, bacon. I’m telling you,
they’re really good leftover
because all you have to do is
put them in your air fryer
to crisp them back up.
So let me dredge these
in olive oil,
and then I’m going to come back
and show you guys the seasonings
we’re going to do,
y’all.
I should have gotten a lot
started a lot earlier.
I really should have,
but I didn’t realize how time
consuming this was going to be.
Okay,
so we’re going to take our
bread bertoli olive oil,
and I don’t think I’ve
opened this one yet.
I think I’ve got one
that’s open.
And we’re going to dredge our
potato wedges in that
bertoli olive oil.
And what we’re going to do is,
I have to get some more of this.
We’re going to do
slap your mama,
y’all. Slap your mama.
is some of the best seasoning
that I’ve ever used because it’s
just such a good blend.
It’s got so much flavor.
It’s got a little bit of a kick.
If you like spice,
you’ll absolutely adore it.
It’s just all around good.
I mean, it’s really good stuff.
Okay,
I’m gonna add a little more
of that. Slap your momma.
And I’m gonna come in
with some salt.
And don’t worry,
we’re gonna stir this all up.
I’m gonna move it to another
bowl, shake it up rather.
And we are gonna add dill weed.
And y’all, if you know me,
you know that I love deal with,
especially when it comes
to fish or chicken.
And we’re going to come in
with our garlic powder
because, you know,
what would potato wedges be
without garlic powder?
All right,
now what I’m going to do is I’m
going to take this to another
bowl and I’m going to
shake it up really,
really good so all that
seasoning can get all over
those potato wedges.
And then what I’m going to do is
I’m going to line a baking sheet
and I’m going to put these on
there and I’m going to bake it
at 375 until golden and crispy.
And I will show you all
what it looks like.
Okay. At the same time, y’all,
I’m going to be doing my
breading for our wedges.
I’ve got my oil here and we are
going to let this heat up.
You want to get it really,
really hot,
so it’s going to take
it a little bit
and you don’t want to drop your
fish in there until it’s
good and ready.
So we have that heating up.
And I’m going to go ahead,
like I said,
finish my potato wedges,
shake them up in another bowl,
and then do the breading
for the fish.
And then I’ll be back and you
guys are going to
see all of that.
So what I’m going to do is I’m
not going to bore you with
frying the fish and all that.
I’m just going to show you the
end result because I’ve already
shown you the seasoning.
I’ve shown you the breading
that we’re using.
I showed you the seasoning
that we put on the fish,
the marinade that
it’s sitting in.
So just keep in mind that when
you see that end result,
keep everything in mind
that’s been used. Now,
I might come back and show you a
clip of it cooking. We’ll see.
But I will be back.
When we wake
hear the birds and see the sun
side by side our fears are dumb
all the good times just begun.