Where To Buy Catfish Steaks
The air fryer is perfect for this recipe because it is so easy and convenient to use. The catfish ends up with a crispy exterior and loads of flavor and does not break apart. And best of all, it is ready in just 20 minutes, total time!
where to buy catfish steaks
Catfish steaks are a cut of catfish that includes the bone. For a steak, you cut through the flesh and bone of the fish. Each catfish steak has part of a major bone similar to a backbone, and smaller bones that resemble ribs.
You will need an air fryer, a pair of tongs, and a small mixing bowl for this recipe. The air fryer is one of the most convenient and hassle-free ways to fry catfish, as opposed to deep frying. There is less mess, and you don't have to deal with splatters.
Bone-in catfish steaks: I used 2lbs of catfish steaks for this recipe which was about one large catfish. I like to buy fresh fish from an Asian, African, or Mexican fish market. They cut, gut, and clean the fish for me, which saves me a lot of time and energy. Most local grocery stores carry catfish fillets instead, but that's not what I used for this recipe.
You can also freeze leftovers for longer storage. First, freeze the fried catfish on a baking sheet for about two hours. Then, remove them and transfer them to a freezer-safe bag. You can also put them in an airtight container. This method will ensure the fish steaks don't stick together.
To defrost overnight, put the container in the refrigerator to defrost. You can reheat it in the microwave, but it might not retain its crisp exterior. My favorite way to reheat fried fish steaks is in the air fryer at 350F for five to seven minutes, flipping halfway.
Try it with steamed asparagus, crispy broccoli, collard greens, or a plate of these steamed mixed vegetables. You can also serve air fryer catfish steaks as a standalone meal and eat it with this African pepper sauce or your favorite hot sauce. So good!
Wholey Catfish have a distinctive taste; moist, sweet and mild flavored with firm flesh which has less flake than other whitefish. Unlike most fish, farmed catfish are preferred over wild because aquaculture raised catfish have a more consistent flavor and does not have a muddy taste. They are FDA regulated and fed a diet of grain. The meat of fresh catfish is white to off-white with pinkish hues, an iridescent sheen and noticeable translucence. Avoid fillets that are reddish or yellowish. After cooking the flesh is white and opaque.
Wholey Catfish fillets rate as a healthy, low-calorie, high protein fish that contains some omega 3s. Protein found in each catfish fillet works to help build muscle mass. Omega-3s are known to improve heart health and helps to prevent strokes.
Also known as Swai or Basa fillet. This plump meaty fish is a flaky, mild flavor fish. Responsibly grown in the US and Asia. The consistency of the flavor and texture has made this fish a fixture on restaurant menus everywhere.
Sprinkle the spice-herb seasoning mixture over both sides of the catfish fillets. Place the fillets on a baking pan that has been coated with non-stick cooking spray. I line my pan with foil first because it makes it so much easier to clean.
Bacteriophage Listex P100 (phage P100) was approved by the U.S. Food and Drug Administration and U.S. Department of Agriculture's Food Safety and Inspection Service for Listeria monocytogenes control on both raw and ready-to-eat food products. In this article, we present the proof of concept on the influence of phage dose, phage contact time, and storage temperature on the listericidal activity of phage P100 in reducing the L. monocytogenes loads on the surface of fresh channel catfish fillet. The fresh catfish fillet samples were surface inoculated with approximately 4.3 log(10) colony forming units (CFU)/g of a two serotype mix (1/2a and 4b) of L. monocytogenes cells and then surface treated with phage P100. L. monocytogenes reduction was influenced by phage contact time and phage dose regardless of higher or lower temperature regimes tested on catfish fillet. The reduction in L. monocytogenes loads (p
People often describe the catfish taste as being milder in flavor than other fishes, similar to sweet whitefish. While this may seem like a disadvantage, it also means that catfish can easily be adapted into your diet through various recipes.
Catfish, like most other fishes, has valuable nutritional properties that make it ideal for sustaining a balanced diet. Paired with its mild flavor and affordable prices, catfish is a fantastic alternative to more expensive meats such as pork.
Provides healthy fats. While it does have a slight amount of saturated fats, catfish also provides a good amount of healthy lipids in a single portion. Plus, fish is also known to contain omega-3 fatty acids, which help prevent heart disease, dementia, and cancer.
Fillets. Fillets are small steaks that have been separated from the backbone, making them entirely edible. Sometimes, you may also find marinated fillets that are ready to be cooked and eaten in minutes.
Catfish is easy and quick to make and integrates well into pretty much any recipe that calls for fish. For example, you can turn common pasta into catfish pasta primavera simply by adding pepper, onions, and shallots along with a few pieces of cooked catfish.
If you don't have fresh catfish, use frozen. Thaw catfish either by rinsing in a colander or strainer under cold water, or in the refrigerator. If the fish is wrapped in a sealed plastic package, remove it from the package before thawing in the fridge. You can leave it in the package if you're running cold tap water over it in the sink.
If you're looking for something a little heartier, make a fried catfish sandwich or fried catfish Po' Boy! Just get a hoagie bun, add a little Louisiana remoulade sauce or tartar sauce, some lettuce and a fried catfish fillet!
Who knew frying catfish could be so easy and delicious? I was skeptical about using only cornmeal and no eggs for the coating, but by golly, the buttermilk coating kept the cornmeal on the fish during the frying process! Thanks for the tip about not trying to fry the fish when it's cold!
Hey Jim! Thank you for your comments about the fried catfish! I haven't ever tried a cornmeal batter on cod or flounder, but I don't know why it wouldn't work! For cod, I usually use a pub-style batter!
I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes!
A Southern girl knows her fried fish: shrimp, snapper and catfish alike. I grew up attending church sponsored fish frys and watching my grandmother and family members dredge fillets in spicy-seasoned cornmeal. The fish was always served hot and crisp with just enough oil to coat your fingertips. Just how I like it.
Avoid any fish that has a fishy odor; a fresh fish should smell like clean water. Trust me, the odor is an indication of old, ill-tasting fish. I personally prefer fillets but you can use anything for this recipe from whole catfish to catfish steaks. It comes down to a preference.
Fried catfish will keep in the refrigerator for about 2 days. If you would like to store your fish for longer, you can freeze the leftovers for up to a month. Just be sure to put the fish in an air-tight container or ziploc bag.
To reheat, allow the catfish to come to room temperature while you preheat the oven to 350 degrees. Place the catfish on a baking sheet and bake for 10-15 minutes (or until heated through). The oven is the best way to keep that crispy exterior.
I live in south La and we eat lots of catfish. We usually use a mixture of half mustard, half water to coat the fish before breading it with Zatarains seasoned fish fry. The half mustard/water mixture keeps the breading from getting too thick and having an overbearing mustard taste; mustard is good, just not too much! We also never fry the whole fillets, we always cut it into strips to get more flavor from the breading with each bite."},"@type": "Review","author": "@type": "Person","name": "Alice Carey","reviewBody": "I won't make any changes to this very tasty coating. It is perfect.","@type": "Review","author": "@type": "Person","name": "Rick Hurley","reviewBody": "Sorry, my absolute favorite is Cajun catfish fillets, fried okra, and Mac and cheese!"],"mainEntityOfPage": "@type": ["WebPage"],"@id": " _catfish/","breadcrumb": "@type": "BreadcrumbList","itemListElement": ["@type": "ListItem","position": 1,"item": "@id": " -by-method-5091235","name": "Recipes By Method","@type": "ListItem","position": 2,"item": "@id": " -frying-recipes-5091212","name": "Deep Frying","@type": "ListItem","position": 3,"item": "@id": " _catfish/","name": "Fried Catfish"], "about": }] buttonbuttonSimplyRecipes.comsaved recipes Recipes BreakfastLunchDinnerDessertDrinksSnacks & AppetizersHolidays & Seasonal RecipesRecipes by DietRecipes by MethodRecipes by IngredientsRecipes by Time & EaseRecipes by Cuisine View all Quick & Easy Quick DinnersEasy & HealthyQuick VegetarianEasy PastasEasy Chicken View all In the Kitchen An A-Z Guide to Cooking Terms and DefinitionsMeal PlansRecipe CollectionsTips & TechniquesIngredient GuidesCuisine Guides View all Table Talk Most RecentNews & TrendsVoices View all Holidays & Seasons The Microwave Power-UpCelebrating Jollof Rice and Its Journey Across the Atlantic Vegan for EveryoneSoup Recipes View all About us SearchSearchClose searchsaved recipesDeep FryingQuick DinnersCatfishEasy RecipesQuick RecipesPinShareEmailFried CatfishCrispy fried catfish fillets coated in a seasoned cornmeal crust is simple, but the tender fish and crispy crust really sings. Serve as-is or with slaw, tartar sauce, and more. 041b061a72