Easy homemade alton brown catfish recipe
Alton brown catfish recipe. Nothing quite compares to the classic Southern dish of fried catfish. If you’re looking for a way to switch up your traditional fried catfish recipe, then you’ve come to the right place. Alton Brown’s catfish recipe is a favorite amongst Southern cuisine lovers, and is sure to add a delicious twist to your next meal.
Brown combines his signature style of classic Southern ingredients with modern cooking techniques, making for a meal that is both flavorful and sure to please. With a few simple steps, you can whip up this classic dish in no time.
Whether you’re a catfish aficionado, or just looking to switch up your seafood routine, this catfish recipe is sure to be a hit. Read on to learn the secrets of Alton Brown’s catfish recipe.
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1. Gather the Ingredients
For Alton Brown’s Catfish Recipe, the first step is to gather the ingredients you will need. You will need catfish, milk, flour, garlic powder, onion powder, paprika, salt, and pepper.
Soaking the catfish in milk is an important step as it helps to tenderize the catfish and remove some of the fishy taste. Milk is the best thing to soak the catfish in, as it has natural enzymes that help to break down proteins and make the fish more tender.
Soaking the catfish in milk before frying or baking is the best way to ensure that it is moist and flavorful.
2. Prepare the Catfish
The Alton Brown Catfish Recipe recommends soaking the catfish in milk prior to frying. This helps tenderize the fish, making it more flavorful and juicy. To prepare the catfish, place it in a bowl of whole milk. Soak for 30 minutes, stirring occasionally.
Drain the milk and pat the catfish dry before frying. Milk is generally the best thing to use for soaking catfish, though buttermilk is also an option. It is not recommended to soak catfish in milk before baking.
3. Make the Breading Mixture
In Alton Brown’s Catfish Recipe, the third step is to make the breading mixture. This is a combination of cornmeal, flour and seasonings, which will give your catfish a crunchy and flavorful crust. When making the breading mixture, it’s important to make sure you have the right ratio of cornmeal, flour and seasoning.
Also, make sure that your seasonings are fresh and not expired. Lastly, it’s important to note that some people like to soak their catfish in milk before frying, as this will help to tenderize the flesh and give it a juicy texture. If you choose to do this, make sure to use whole milk and soak the catfish for at least an hour. However, if you aren’t into soaking your catfish, you can skip this step.
4. Coat the Catfish in Breading
In Alton Brown’s Catfish Recipe, the fourth step is to «Coat the Catfish in Breading». This step is important in getting the perfect flavor and texture to the catfish. Beforehand, the catfish should have been soaked in milk to reduce some of the «fishy» taste and to also help the breading stick better.
Soaking the catfish in milk also helps to maintain some of the moisture in the fish, so that it stays juicy and tender when cooked. The best thing to soak the catfish in is buttermilk, as this helps give the catfish an even richer flavor. For baking, you do not need to soak the catfish in milk first, but if you choose to, it will still give the catfish a nice flavor.
5. Heat the Oil
After patting the catfish with a paper towel, add enough oil to a heavy bottom pan to cover the fish. The oil should be heated over medium-high heat and the temperature should be monitored with a cooking thermometer.
When the oil temperature reaches 350°F, the catfish can be added to the pan. The catfish should be cooked for 2-3 minutes per side, depending on the thickness of the fillets. At the end of the cooking time, the catfish should be golden brown in color. Be sure to transfer the cooked catfish to a plate lined with paper towels to absorb any excess oil.
6. Fry the Catfish
For Alton Brown’s Catfish Recipe, step 6 is to fry the catfish. Before you start frying, you should soak the catfish in milk to help tenderize the fish and bring out the flavor. This is a common practice among many catfish recipes.
The best thing to soak catfish in is either buttermilk or whole milk. Do not soak the catfish in water as this can dry out the fish and make it tasteless. You should also not soak catfish in milk before baking since the milk will burn in the oven.
7. Serve the Catfish
In Alton Brown’s Catfish Recipe, step 7 suggests to «Serve the Catfish». After completing the previous steps which include prepping the catfish, coating it in cornmeal and flour, and frying it in hot oil, the catfish is ready to be served. Why do we soak catfish in milk before frying? Soaking catfish in milk helps to reduce the strong fishy odor and make the fish more tender.
What’s the best thing to soak catfish in? Generally, people recommend whole milk, but alternatives such as buttermilk, yogurt, or beer can also be used. Should I soak catfish in milk before baking? No, milk is not necessary before baking catfish. Baking the fish as is will still result in a great-tasting meal.
8. Enjoy the Meal!
After preparing your catfish according to Alton Brown’s recipe, it’s time to enjoy the meal! Before serving, make sure to allow the fish to rest for a few minutes. This will help the juices redistribute and the flavor to set. Why do you soak catfish in milk before frying? Soaking in milk helps to tenderize the catfish, as well as remove any off-flavors.
What’s the best thing to soak catfish in? Milk is widely accepted as the best thing to soak catfish in, as it helps to tenderize, mellow, and lightly flavor the fish. Should I soak catfish in milk before baking? It is not necessary to soak catfish in milk before baking, as baking will give the fish enough time to tenderize.
All in all, Alton Brown’s classic catfish recipe is a great way to enjoy this mild and flaky fish. It’s a fun and easy recipe to make, and the flavor combination of the spicy creole seasoning and the buttery garlic sauce is a sure-fire hit. Whether you’re making this for a weeknight dinner or an outdoor cookout, this catfish recipe is sure to be a hit with your family and friends.
Alton Brown’s Southern Fried Catfish
- 4 catfish fillets (about 6 to 8 ounces each)
- 1 cup cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup buttermilk
- Vegetable oil, for frying
How to prepare South Alton Brown Fried Catfish easy and fast
- In a shallow dish, mix together the cornmeal, flour, salt, paprika, cayenne pepper, black pepper, garlic powder, and onion powder.
- Therefore you should now add the buttermilk into another shallow dish.
- Dip each catfish fillet into the buttermilk, then coat it with the cornmeal mixture. Press the coating onto the fish to make sure it sticks.
- Heat about 1 inch of vegetable oil in a large, deep skillet over medium-high heat until it reaches 350°F.
- Fry the catfish fillets for about 3 to 4 minutes per side, until golden brown and cooked through.
- Remove the catfish with a slotted spoon and place it on a paper towel-lined plate to drain off any excess oil.
- Serve hot with your favorite dipping sauce and sides, such as coleslaw or hushpuppies. Enjoy!.
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