INGREDIENTS
4 CATFISH STEAKS
1 CP. ALL-PURPOSE FLOUR
2 CP. YELLOW CORN MEAL
2 TBSP. SMOKED PAPRIKA
2 TBSP. SALT
2 TBSP. BL.PEPPER
1 TBSP. CREOLE SEASONING
2 TBSP. GARLIC POWDER
1 TBSP. ONION POWDER
2 TBSP. YELLOW MUSTARD
4 EGGS.
INSTRUCTIONS
1.
WASH FISH, VERY WELL, PAT DRY
2.
MIX ALL DRY INGREDIENTS IN A BOWL, EXCEPT FLOUR, AND CORNMEAL
3.
IN A SEPARATE BOWL ADD ,EGGS, AND MUSTARD. AND A LITTLE CREOLE SEASONING
4.
IN SEPARATE BOWL. ADD FLOUR, AND CORNMEAL
5
HEAT OIL, IN SKILLET, TO 350F
6. DIP FISH IN EGG MIXTURE. DRIP EXCESS DRIPPINGS. THEN TOSS IN FLOUR AND CORNMEAL, FULLY COVER SHAKE OFF EXCESS FLOUR AND PLACE IN SKILLET EACH SIDE 12 MINUTES FLIPPING TWICE SO CAN BE GOLDEN BROWN AND NOT BURN
7. SET FISH ON PAPER TOWEL TO DRAIN EXCESS OIL
ENJOY
(BON APPÉTIT)
Today we’re doing a southern fried catfish steaks. Welcome everyone once again. You’re in the kitchen with Chef R. Allen. Today guys, I’m doing a southern fried catfish uh catfish steaks. I decided, you know, I I haven’t did the fish in a while and I had a request to do a catfish for for you guys. So, we’re gonna start I’m doing catfish steaks. I start off I got my uh my flour and my cornmeal in here. I got I’m doing catfish steaks. You know, nice and sized cut up catfish steaks. Uh, of course, I got my seasoning. I got my paprika, onion powder, garlic powder, and salt and pepper, of course. Then I got my eggs right here. So, right now, we’re going to we’re going to whip up the eggs. We’re going to whip the eggs up. And once I whip that up, I I want to put a little bit of what I do is a little bit of mustard. I like that mustard and a little hot sauce. Not too much hot sauce. I mean, to each his own. I just want to put a little flavor in that. So, I’m going do a little mustard. That’s going to be my base. Maybe a dab, couple of dabs of hot sauce. I got my fire. I got my oil going over here. Set that aside. So, right now, I’m going whip that whip that mustard in there with these eggs. Set that over here. Now, with the uh with my with my flour and my cornmeal, I do want to do a little slide this over here. Put a little seasoning on in my flour too. I got a little old bag. I know about the recipe be at the bottom of the description. Sprinkle a little of that. Can’t get enough of that. And this this goes I mean you can do catfish fillets with this too. I’m just today I’m doing steaks. We’re going to set that aside. Want to whisk that a little bit cuz you don’t just want flour and cornmeal. FL season it up a little bit. Put a little more of that in there. Like I say, those that know me, I don’t do too much assault on nothing. So, I do a lot of salt free, but like I say, you can add a little you add a little salt and pepper. Right now, we’re going to uh we got this. Bring this in. Okay, guys. We’re going to start. I got I look I got a rack over here to hold the hold the fish in. I got the oil heating up. So, right now, we’re going to hit it with the with the egg. Drop that in there. Let me bring this in so you guys get get a look at what we’re doing over here. You don’t want no ball spot. You want set that off to the side. And guys, uh, like I said, I I do requests and comment, you know, and replies for those that want to see what I cook and someone wanted me to do some catfish for them today. And it’s a pleasure. I mean, I this is what it’s all about. If I can show anyone something different, you know, a easier way, you know, that’s what it’s all about. Notice I got one dry hand and one regular one wet hand. You want to all to get hot and you like I said I’m doing I’m doing steak. So you got I mean it doesn’t matter what what catfish you like. This will be this is delicious just the way any fish it is. Shake out some of that batter. Oh yeah. Then I got some of these little pieces. Move this out the way. You know how I am. I like to clean as I go. Okay, guys. We got you. Got you. And like I said, you can tell when your when your uh you can tell when your oil is heated. Just throw a little bit of flour on it. And that’s it. Just right there. Like that. Okay. Shake that off. And you don’t want to overcrowd the skillet. Three good pieces of do. And guys, thank you guys as always for your support, man, for liking this channel. Let’s bring this down so we guys can see how this works. Okay, while we got that cooking good, like I say, you don’t want to You don’t want to overcrowd the skillet. That’s delicious. Bring that in. And while that’s and while it’s still cooking, I like to put a little a little seasoning on top. Like I said, I don’t add too much sauce. Little paprika, onion powder, black pepper, a little bay, little o bay, little garlic powder. Letting that cook. Get it nice and crispy and golden. And it’s that simple, guys. Cooking made easy. Just a very few ingredients. Very few ingredients. Onion powder. Like I say, uh, black pepper, o bay, paprika, garlic powder. You’re in the kitchen with Chef R. Allen. Cooking made easy. Let’s bring this back down. Oh, and one more thing. I use my uh I mean cornmeal and flour of course you know with eggs. I use this uh my my wife’s uh godmother showed us this uh this spice colder and it’s good for it’s got it’s got the same thing though bleach wheat flour salt yellow corn flour celery spice and stuff like that and it works good it’s good on chicken you cook it on chicken fish it works good that’s a southern thing there. But if you guys want to want to know what it is and get in touch with me and I’ll let you guys know, you know, how to get it. That’s That’s good, man. Okay, we’re going to flip these over. Like I said, I like them nice and golden. Oh yeah. Oh yeah. That’s That’s what I’m nice and golden. Yes. Okay, guys. That’s about it right there. That’s real easy, man. We’re going to pull this out. We’re going to let that drain. Let that oil drain. Oh, man. Look that green. Now look at that. That Look at that. There. That’s what I’m talking about. And guys, man. We’re going to let that drain there. You see that there? That’s my southern fried catfish steaks. Till next time, guys. As always, you guys are awesome. Thank for your support. I’ll see you in the kitchen with Chef R. Allen. Cooking made easy.