Home fried catfish steaks (bone in). Home fried catfish steaks (bone in) I love and grew up eating catfish every Friday. Please see the product options chart below for more information. Product Options Marinated in creamy buttermilk, coated with a crispy cornmeal batter, and then deep friend to a golden brown, flaky catfish prepared Southern-style is divine.

Please SUBSCRIBE, Share, Like and Comment. Please give my Channel Videos a Thumbs Up. Please see the product options chart below for more information. You can have Home fried catfish steaks (bone in) using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Home fried catfish steaks (bone in)

It's 1 cup of flour.
Prepare 2 cups of yellow corn meal.
You need of sazon seasoning packet (2).
Prepare 2 of table spoon paprika.
It's 2 tablespoon of black pepper.
You need 2 tablespoon of salt.
You need 1 tablespoon of cayenne pepper.
Prepare 2 tablespoon of garlic powder.
You need 1 tablespoon of onion powder.
Prepare of vegetable oil.
It's 1 of whole catfish chopped into steaks or 4 fillets.
Prepare 1 tablespoon of lemon zest or lemon pepper.

Product Options Southern Fried Whole Catfish, a delicious authentic Southern dish.. When we eat catfish at the restaurant, they usually serve catfish fillets, so he likes to eat the whole catfish when I fry them at home. The breading should be cornmeal and a little flour. If I have self rising cornmeal, the flour is already in the mix.

Home fried catfish steaks (bone in) step by step

Wash fish very well, dry and prep to season.
Mix all seasonings together except lemon pepper. Heavily and evenly sprinkle seasonging over fish steak too and bottom.
Warm vegetable oil to about 355°. If you do not have a thermometer sprinkle a little cornmeal in the oil to do a test. Should not be popping but lightly bubble..
Place on packet of sazon into cornmeal and flour mixture for seasoning..
Place a couple steak into the breading and into the grease. Should not be popping but bubbly..
Cool for about 12-16 min flipping two or three times so breading stays golden brown and doesn't brown..
Allow drained grease on a paper towel and enjoy!.
Don't forget the hot sauce and be careful catfish has lots of small bones..

In large skillet, heat ½ inch of oil over medium high heat. Place corn meal in medium bowl. Dip each fillet into the breading on both sides to coat. Catfish were readily abundant in the Antebellum South and, due to their status as "bottom feeders," weren't deemed the most stylish dinner staples. Once the South's seafood secret, mild-flavored catfish has gained popularity nation-wide.