SOULFOOD RECIPE: FRIED CATFISH

SOULFOOD RECIPE : FRIED CATFISH

This is the fried catfish recipe from my Mississippi family. I coat the fish in a seasoned cornmeal mixture and fry them until they achieve a golden exterior while remaining tender inside. My family has fried more fish than I can remember, so believe me when I say this recipe is the only one you will ever require. Accompanied by hush puppies, hot sauce, and remoulade, this recipe is as authentic as it can be.

This is the fried catfish recipe from my Mississippi family. I coat the fish in a seasoned cornmeal mixture and fry them until they achieve a golden exterior while remaining tender inside. My family has fried more fish than I can remember, so believe me when I say this recipe is the only one you will ever require. Accompanied by hush puppies, hot sauce, and remoulade, this recipe is as authentic as it can be.

Dredge the Catfish

Catfish fillet in egg batter in a glass bowl 

Step 1: Shake up your cornmeal, flour, and all the seasonings (salt, pepper, cayenne, lemon pepper, and paprika) in a brown bag or zip-top bag.

Eggs and hot sauce in a white bowl on countertop 

Step 2: Next, whip those eggs and hot sauce together a large shallow dish.

Step 3: Provide each catfish fillet with a thorough egg bath.

Catfish being dredged in cornmeal on the countertop 

Step 4: Next, coat them in the seasoned batter. Allow them to rest on a baking sheet. Place the catfish in the refrigerator for 10-15 minutes.

Fry it up

Catfish being fried in hot oil in a pot 

Step 5: Heat your oil (approximately 4 inches deep) in a Dutch oven, pot, or deep fryer over medium-high heat until it reaches 350 – 375 F (170 C to 190 C). Fry in batches until they are golden brown.

Draining fried catfish on a wire rack with paper towels underneath 

Step 6: Remove and allow the excess oil to drain on racks or paper towels. Let it rest for at least 5 minutes before serving.

Deep fried catfish with hush puppies on a white surface, garnished with lemon wedges and parsley 

Fried Catfish Recipe

This traditional southern fried catfish recipe is coated in a perfectly seasoned and spiced cornmeal breading and fried until golden brown and tender.

Notes

How to Store and Reheat

Fridge: Ensure that your Southern fried catfish is stored in an airtight container or a ziploc bag. It will remain fresh for approximately 2 days.

Freezer: If you wish to preserve your fish for an extended period, you can freeze the leftovers for up to a month.

Reheating: Allow the catfish to reach room temperature while preheating the oven to 350 degrees. Arrange the catfish on a baking sheet and bake for 10-15 minutes (or until thoroughly heated). You may use either the oven or the air fryer to maintain that crispy exterior.

Ingredient Substitutions

Catfish Fillets: Opt for fresh farm-raised fillets, which are commonly found in most grocery stores! You can also choose whole catfish steaks or nuggets. If fresh options are unavailable, frozen varieties work well too!

Yellow Cornmeal: Select fine cornmeal to prevent the grit from becoming too tough to chew.

All-Purpose Flour: Substitute all-purpose flour with a gluten-free flour at a 1:1 ratio if necessary.

Salt: In the past, we used seasoned salt, but I find that kosher salt provides more flexibility in creating my own spice blend.

Cayenne Pepper: You may reduce the amount if desired. If cayenne is unavailable, a few red pepper flakes will suffice.

Paprika: I prefer smoked paprika. If you don’t have smoked, regular paprika will do.

Large Eggs: If you run out of eggs, buttermilk can be used as a suitable alternative.

Hot Sauce: You may omit this if you prefer a milder flavor.

Oil: Any neutral oil such as vegetable, peanut, or canola is suitable here. These oils have high smoke points, preventing them from burning at elevated temperatures. Avoid using olive oil, as it is not appropriate for this recipe.

Recipe Tips

Fresh is Best: Steer clear of any fish that emits a fishy odor. Fresh catfish should have the scent of clean water and feel firm. Trust me, a foul odor indicates old, unpalatable fish, and it tastes just as unpleasant as it smells.

Pat it Dry: Prior to dredging, use paper towels to gently pat the catfish, removing as much excess moisture as possible. This step is crucial for achieving an ideal crispy coating.

Shake it Off and Let it Set: Once you have dredged the fish, ensure to shake off any surplus batter and allow it to rest so that it does not detach during frying.

Heat it Up: The optimal frying temperature ranges from 350 to 375 degrees Fahrenheit. If the temperature is insufficient, the fish will absorb oil and become soggy. Conversely, if the temperature is excessively high, the crust may burn before the fish is fully cooked.

Don’t Overcrowd the Oil: Fry the fish in batches to maintain the oil's temperature, preventing sogginess. A deep fryer is excellent for deep-frying catfish, while a cast iron skillet is a superb choice for pan-frying.

Drain on a Wire Rack: Place a baking sheet lined with paper towels beneath the wire rack to absorb any dripping grease. This will help maintain the crispiness of the fish.

Serve Right Away: It is essential not to let the fish sit for too long. The best time to serve is within 5 to 10 minutes after frying, while it is still hot and exceptionally crunchy.

A nice simple and delicious soulfood recipe to try !

Soul Food Recipe INGREDIENTS:

• 2 pounds catfish fillets -- 1/2 inch thick
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups cracker meal or coarsely crushed unsalted crackers
• 1 cup vegetable oil

Soulfood Recipe Instructions :
1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl.
Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside.

2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving...and the soulfood recipe of catfish is ready to serve...nice ! Enjoy it !
Soulfood-recipes:delicious-sweet-potato-pie

Soul Food Recipe-Neckbone Soup

Soul Food Recipe-Neckbone Soup

Neckbone soup is a delightful and soothing dish brimming with flavor. In this recipe, pork neck bones are mixed with diced tomatoes, potatoes, and carrots, then simmered on the stove until they become tender. This robust and flavorful soup is simple to prepare and will warm both your heart and stomach!

Homemade soup is among the simplest dinners to prepare. It is cost-effective and packed with nutritious ingredients. This straightforward pork neck bones soup recipe requires only 5 minutes of preparation time. Everything is cooked in a single pot, allowing it to simmer gently on the stove until tender.

For more recipes featuring pork neck bones, consider Baked neck bones, Air fryer neck bones, or Instant pot neck bones! All of these options are incredibly easy and delicious!

The meat is savory and has a melt-in-your-mouth quality. When paired with biscuits, dinner rolls, or cornbread, this meal is one you will want to make repeatedly!

This recipe is also excellent for meal preparation, as you can save any leftovers for convenient work lunches or serve them for dinner the following day.

Recipe ingredients:

Pork neck bones: You will need 2 pounds. It is advisable to select meatier packages of neck bones for this recipe, as they can vary in size, with some packages containing more meat than others.

Water: Just enough to cover the neck bones.

Tomatoes: A can of diced tomatoes adds sweetness and complements the pork neck bones well.

Garlic and onion: These ingredients are essential for imparting a savory flavor to any great soup.

Seasonings: Salt and black pepper to taste, along with beef bouillon to enhance the richness of this soup.

Lipton onion soup.

Chopped vegetables: A mix of shredded carrots and cubed potatoes.

How to prepare neckbone soup:

To eliminate any impurities, I prefer to boil the pork neck bones in water for a few minutes. This ensures that the soup I prepare later will be free of any undesirable bits.

Begin by placing pork neck bones into a heavy-bottomed pot. Pour in enough water to cover the bones and bring it to a boil. Once boiling, drain the water while leaving the bones in the pot.

Next, open a can of diced tomatoes and incorporate it into the pot along with its juice. Chop onions, celery, and mince garlic, then add these ingredients to the pot as well. Stir the mixture and add additional water. Allow it to cook for one hour.

In the meantime, peel and chop the potatoes into your desired size and shape. Add them to the soup and continue cooking for an additional 20 minutes.

What type of meat is this?

Pork neck bones are a cost-effective cut of meat that can create a delightful soup or stew. These neck bones are sourced from the neck or collar region of the pig, or any other animal you may be using. Beef and turkey neck bones are also popular alternatives.

Although this cut primarily consists of bones, it does have some meat that resembles the flavor of oxtails or short ribs. This contributes a rich and savory taste to any dish while remaining an economical dinner choice.

A common issue with neck bones is that they may become tough if not cooked properly. The optimal method for preparing neck bones is to cook them slowly over low heat until the meat is tender and falls off the bone. Soups and stews are excellent cooking methods for this, ensuring that the meat does not turn out tough or dry.

Substitutions:

For neck bones, you may opt for beef or turkey neck bones instead.

For diced tomatoes, consider using 2 to 3 fresh medium tomatoes or 2 tablespoons of tomato paste.

Instead of water, you can use beef stock or vegetable broth for enhanced flavor.

Shredded carrots can also be a suitable addition to this recipe.

For potatoes, small baby potatoes or fingerling potatoes can be used in place of larger varieties.

Variations:

The wonderful aspect of homemade soups is the flexibility to incorporate any ingredients you prefer, resulting in a delicious outcome. Here are a few of my preferred variations on this simple soup recipe.

Feel free to add your favorite vegetables or any that you have available. Frozen mixed vegetables, celery, cabbage, chopped mushrooms, or green beans are all excellent choices.

For a more tomato-rich soup, consider using additional diced tomatoes or 1-2 cans of tomato sauce.

If you possess meatier neckbones, searing them prior to adding the other ingredients to the pot can enhance the flavor significantly.

To transform this soup into a stew, reduce the amount of liquid used!

Frequently Asked Questions

How long does it take for neckbones to cook?

Neck bones are quite a tough cut of meat, requiring approximately 1.5 to 3 hours to achieve tenderness.

What do neckbones taste like?

Neck bones possess a robust meaty flavor akin to that of oxtails or short ribs.

How much water do you need to cook neck bones?

Add just sufficient water to fully cover the neckbones. It is essential to have enough liquid to cook the neckbones until they are tender, but not so much that the flavor becomes diluted.

What are neck bones used for?

Neck bones can be incorporated into soups or stews for added flavor, utilized to create broth or stock, or prepared with gravy for a comforting dish served over rice.

Leftovers

You can keep neckbone soup leftovers directly in the pot in the refrigerator, ensuring it is completely cooled. Alternatively, transfer the soup leftovers into containers and refrigerate for up to 5 days, ensuring they are covered with a lid.

Reheat in the microwave or on the stove until thoroughly heated.

You may also enjoy

• Wild boar recipe
• Ninja Foodi potato soup
• Ground venison recipe
• Slow cooker turkey wings recipe
• Instant pot turkey necks
• Turkey necks in crock pot

We hope you enjoy this neckbone soup recipe as much as we do.

Notes

You can keep neckbone soup leftovers directly in the pot in the refrigerator, ensuring it is completely cooled. Alternatively, transfer the soup leftovers into containers and refrigerate for up to 5 days, ensuring they are covered with a lid.

Reheat in the microwave or on the stove until thoroughly heated.

A great soulfood recipe to try !

Soulfood REcipe INGREDIENTS

• 1 Package of neckbones
• 1 Package of frozen corn, peas, okra and lima beans
• 2 cans of stewed tomatoes
• A dash of Lawry's seasoned salt
• Add black pepper to taste
• Add two large bay leaves
• 2 chopped large yellow onions.

Soulfood REcipe INSTRUCTIONS
Cook neckbones in a large dutch oven or a really large pot. Add onions season salt and pepper, skim fat and slim off the meat. Cook until it is so tender that the meat falls off the bone. You can leave the bones or remove them. Add the veggies and the bay leaves and stew for 45 minutes
on low heat. At this time make some jiffy corn bread. The soul food recipe of neckbone soup is ready to serve...enjoy it !
soulfood-recipes-delicious-sweet-potato-pie.