Buzz
Fried fish is a beloved comfort food for all ages. Enhance its flavor by seasoning it before frying in hot oil. Explore various seasoning methods, from classic southern-style catfish with cornmeal to a beer and breadcrumb blend for whitefish. Dare to try mustard and cayenne powder seasoning for cod.
Essential Ingredients
Southern Catfish Seasoning
- 4 6 oz (170 g) catfish fillets
- 1 1/2 cups (192 g) cornmeal
- 1 tsp (4 g) granulated garlic
- 1 tsp (4 g) onion powder
- 1 tsp (4 g) cayenne pepper
- 1 tsp (4 g) pepper
- 2 tsp (8 g) salt
- 1 1/2 cups (510 g) buttermilk
Utilizing Beer and Breadcrumbs
- 1.5 pounds (680 g) of whitefish or tilapia fillets
- 1/3 cup (43 g) all-purpose flour
- 2 tsp (8 g) seasoned salt
- 2 eggs
- 1/2 cup (170 grams) dark beer
- 1 1/2 cups (127 g) breadcrumbs
- Plastic resealable food-storage bag
Preparing Cod for Frying
- 1.5 pounds (680 g) of cod fillets
- 1/2 cup (68 g) all-purpose flour
- 2 eggs
- 2 tablespoons (30 mL) cold water
- 2 cups (170 g) breadcrumbs
- 1/2 tsp (2 g) dried mustard powder
- 1/4 tsp (1 g) cayenne powder
Procedures
Seasoning Catfish Southern Style
Cut your catfish fillets into 3–4 strips, each about 1 inch (2.5 cm) wide. Slicing the fillets into smaller strips allows for better seasoning absorption, maximizing flavor in every bite.
- For children or smaller appetites, consider cutting the strips into bite-sized chunks, around 2 inches (5.1 cm) long.
Combine the spices in a large mixing bowl. Mix together 1 tsp (4 g) cayenne pepper, 1 tsp (4 g) pepper, 2 tsp (8 g) salt, 1 1/2 cups (192 g) cornmeal, 1 tsp (4 g) granulated garlic, and 1 tsp (4 g) onion powder in a large bowl. Blend the seasonings thoroughly with a fork.
- Use a fork to mix the spices to avoid contact with spicy cayenne pepper, which can irritate the eyes if touched.
Prepare a shallow bowl with 1 1/2 cups (510 g) of buttermilk. Use a wide, flat bowl with a diameter of at least 8 inches (20 cm), suitable for dipping the fish strips. Pour the recommended amount of buttermilk into the bowl.
- If a wide, flat bowl isn't available, a 9-inch by 9-inch (23 cm by 23 cm) cooking tray can serve as a substitute.
Submerge the catfish strips in the buttermilk. Take each of the previously sliced 12–16 catfish strips and dip them into the bowl of buttermilk. Ensure each strip is fully coated, even if they overlap in the bowl.
- The buttermilk coating facilitates adhesion of the cornmeal mixture to the catfish strips.
Coat both sides of the catfish strips with the cornmeal mixture. Take the fish strips out of the buttermilk and dip them individually into the cornmeal mixture. Flip the strips a few times to ensure even coating on both sides.
- For a richer flavor, thoroughly coat the fish strips by moving them back and forth through the cornmeal mixture.
Using Beer and Breadcrumbs
Mix all-purpose flour and seasoned salt in a bowl. Measure out 2 tsp (8 g) of seasoned salt and 1/3 cup (43 g) of all-purpose flour. Combine both dry ingredients in a mixing bowl and whisk until well blended.
- If you don't have a whisk, a fork works just fine for mixing.
Whisk together 2 eggs and 1/2 cup (170 grams) of dark beer. In a separate bowl, beat the eggs and beer until thoroughly combined. Use a whisk or electric mixer for this step.
- Experiment with different types of beer to customize the flavor. Consider using a porter or stout for a deeper taste profile.
Place 1 1/2 cups (127 g) of breadcrumbs in a resealable food storage bag. Opt for a 1-gallon (3.8 L) bag for convenience. If you don't have one, you can easily find them at your local grocery store.
- Keep the bag open at the top for now, but handle it carefully to avoid spilling the breadcrumbs.
Coat tilapia or whitefish fillets with the flour mixture. Take each fillet and place it in the bowl with the flour and salt. Flip the fillets 3-4 times, ensuring both sides are fully coated with flour.
- Tilapia and whitefish's natural moisture helps the flour and salt adhere easily.
Dip the floured fish fillets into the beer mixture. After coating the fillets in flour, dip them into the bowl with the beer and eggs. Submerge each fillet for approximately 5 seconds, then hold it above the bowl to allow excess beer to drip off.
- Ensure each fillet is evenly coated in the beer mixture.
Place 1-2 fillets at a time into the breadcrumb bag and shake. Seal the bag with the fillets inside and shake vigorously for 10–20 seconds. Avoid overcrowding the bag to ensure each fillet receives an ample coating of breadcrumbs.
- Once coated, remove the first 2 fillets and repeat the process for the remaining fillets.
- The thick beer and egg mixture helps the breadcrumbs adhere to the fillets.
Preparing Cod for Frying
Fill a pie tin with all-purpose flour. Measure out 1/2 cup (68 g) of all-purpose flour using a measuring cup. Pour it into a pie tin or any wide, shallow bowl.
- If pie tins aren't available, a baking dish measuring 9 by 9 inches (23 cm by 23 cm) can serve as an alternative.
Blend 2 eggs with water in a second pie tin. Pour 2 tablespoons (30 mL) of cold water into a pie tin, then crack 2 eggs into it. Stir the mixture with a whisk or fork until fully combined.
- Think of this step like making scrambled eggs. Stir until the mixture is uniform with only a few white specks remaining.
Mix breadcrumbs, mustard, and cayenne powder in a third tin. Combine 2 cups (170 g) of breadcrumbs, 1/2 tsp (2 g) of dried mustard powder, and 1/4 tsp (1 g) of cayenne powder in a pie tin. Use a whisk or fork to blend the dry ingredients together.
- Avoid using your fingers to mix to prevent irritation from the spicy powders.
Coat both sides of cod fillets with flour. Place the fillets into the tin filled with flour. Flip each fillet 2-3 times until fully coated with flour on both sides.
Dip cod fillets in the egg and water mixture for 5–10 seconds. Submerge the fillets in the mixture, moving them back and forth until fully coated. Handle gently to prevent spills.
- The egg mixture adds texture and flavor, aiding in the adhesion of dry ingredients.
Coat wet cod fillets in the breadcrumb mixture. After removing from the egg mixture, place fillets into the third tin. Gently coat each fillet with breadcrumbs, mustard, and cayenne, ensuring both sides are covered.
- Adjust the seasoning by controlling the thickness of the breadcrumb coating.
Pro Tips
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If catfish isn't your taste preference, consider using tilapia or red snapper for the southern-style seasoning.
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Always opt for the freshest fish available, regardless of the type you're seasoning.
