How to make Louisiana Fried Catfish (2020)

[Music] hey what's up everybody I'm Holly and today I'm gonna be showing you how to make my delicious fried catfish now this is a remake of my 2017 recipe video for fried catfish we first start off by cleaning the catfish then we marinate the catfish I've created a seasoned lemon marinade that you're marrying the catfish in then we're going to batter the catfish in a seasoned egg cornmeal and all-purpose flour batter then we're going to fry the catfish in a hot cast-iron skillet this recipe serves between three to six people depending on the size of the catfish filets and the amount of catfish filets that you are serving now you can also double this recipe if you like now this is how it looks right here I just had a piece not too long ago and it is absolutely delicious so when I further do let's get started all right here's all what you would need to make your fried catfish let's get started you will need two pounds of fresh Louisiana catfish and that's equals to about six catfish fillets and along with that you will need some yellow cornmeal all-purpose flour one large lemon now you can increase this to two large lemons if you like and three large eggs for your seasonings you will need some salt Tony saturates Creole seasoning now if you don't have this you can use these a dorrance Creole seasoning auto slap your mama Cajun seasoning you will also need some chef poppadoms seafood magic onion powder garlic powder and some cayenne pepper to fry your catfish you will need 48 fluid ounces of canola oil now if you don't want to use the color law you can use any other type of oil if you like for this recipe and lastly you will need a 10-inch round cast iron skillet and there we have it all right we're gonna get started by adding our catfish fillets into a strainer and we're going to rinse our catfish off with cold water now I like to do this step as a precaution you don't necessarily have to follow this step if you don't want to all right now we're going to get started with marinating our catfish okay here we have one large lemon and we're going to go ahead and cut this in half all right here we have a citrus juicer here and I were going to take the lemons and we're going to juice them now if you don't have this you could just take the lemon half and squeeze it with releasing some ever since I've have a citrus juicer thing here I'm just going to use this just the other half all right here we have a little small bowl and I have a mesh strainer and we're going to take the lemon juice and we're gonna pour that right in there like so okay we won't strain all the pulp and the seeds and we don't want that in lemon juice and there you go all right y'all I kind of underestimated myself a little bit we're gonna add a little bit more lemon juice in here now I went over here and juiced another lemon and I'm just go ahead and pour the second diamond right in there I know in the recipe video I said you're gonna need in the beginning I said you need one but it looks like you're gonna need two all right so two large lemons it is alright now let's go ahead and add some seasoning we're gonna sprinkle 1/2 a teaspoon of Tony Savarese Creole seasoning 1/2 a teaspoon of Chef Paul put on seafood magic and then since I'm fine wrong I might add 1/4 teaspoon of cayenne pepper just a little spring [Music] let's take a whisk and I'm just gonna stir this until combined all right we transferred our catfish fillets onto a chopping board and we added them into in 11 by 17 inch baking pan now here we have our our marinade and I pasted your brush and what we're going to do here is we're gonna take that and we're gonna brush it onto our catfish fillets as much as you like now you're increasing this recipe if you doubling the recipe you could just double the recipe for the catfish and you'll be all set all right now we're gonna flip the catfish fillets over like that just don't brush the other side all right taking our catfish fillets and place them into a medium-sized bowl now what we're going to do here is we're going to place this into the refrigerator and you're gonna let this marinate for 1 hour or if you're a patient guy like myself you can let this marinate overnight so into the refrigerator goes alright here we have three large eggs and some medium sized Bowl we're going to add 1/4 teaspoon of Tony Sherry's Creole seasoning and 1/4 teaspoon of chef off the dome seafood match and we want to take a risk and we're going to service until sometime [Music] all right let's get started with making our own meal all-purpose flour batter and large bowl we're going to add 1 and 1/2 cups of yellow cornmeal 1 and 1/2 cups of all-purpose flour 2 teaspoons of salt 3 teaspoons of Tony seshadri's Creole seasoning 1 teaspoon of Chef poppadoms seafood magic 2 teaspoons of onion powder 2 teaspoons of garlic powder and since our front ones I'm gonna add 1/2 a teaspoon of cayenne pepper using a spoon stir this and sell online [Applause] pretty to fire to medium-high heat all right in our cast iron skillet we're going to add three and a half cups of Connell all now remember you can use any type of oil for this recipe if you like know if you're gonna let this all get hot for about eight minutes all right before we get started with frying our catfish here I have a cooling rack aligned inside an 11 by 17 inch baking pan and we want to place our catfish on this when we're done okay know if you don't have this here I have a serving dish lined with napkins and you can place your catfish on this once it's done okay alright here we have our batters and our catfish marinated seasoned and ready to go now it's time to go ahead and fry our catfish alright let's get started we're gonna start by taking our catfish fillet do it one at a time add it into your seasoned egg mixture want to make sure that that's nice and coated now you want to shake the tech fish filleted just a little bit as we want a light coating add it into your cornmeal all-purpose flour batter well cover this all right we're gonna shake the bowl to coat that cornmeal and all-purpose flour batter and recapitulate all right do we have our catfish fillet now if you want to do this you can take a half of a lemon and you could squeeze that on top of your catfish be late and put a spoon and just cover it with the batter and then shake your bowl again that's in case if you like a lot of lemon okay but since we've already marinated this with the two large lemons that's good enough so now what I'm gonna do here is as you can see it's a nice little coating you want to just shake it off just a little bit just to get some of that batter off of there because we want it nice little coating but not too thick and add it into the high ball now if I let this fry for about two minutes and we're going to let this five 14 minutes all right it's been about two minutes now another Friday sketch it should take about four minutes and place it onto your cooling rack or serving dish lined with napkins let this cool for about five minutes before serving here is the final presentation and there you have it homemade fried Louisiana catfish made by New Orleans native if you like my channel hit that subscribe button hit the bell button if you want to be notified of my videos you can also check out this recipe along with all the other recipes at WLKY news calm you can also find me on facebook and on instagram under named charlie to cook andrews stay tuned as Charlie stays test is coming up next Rajesh say brah when I tell y'all this catfish is good it is it's damn good it has a nice crunchiness on the outside nice and moist on the inside you can taste that lemon along with all the others all the seasons that would add it really really good I'm telling y'all try the recipe it's like neck and neck with my 2017 recipe video idea that's all anyways I hope you enjoyed the video and until next time he'll bless one piece [Music] [Music]

Channel: Charlie Andrews

Views: 257,430

Keywords: Louisiana Fried Catfish, Fried Catfish, Southern Fried Catfish

Id: l72s3EnRwGM

Length: 13min 14sec (794 seconds)

Published: Fri Mar 13 2020