Lake Lewisville Catfish Guide - Grapevine Catfish Guide
Bobby’s Catfish Guide Service
Bobby’s Best Fried Catfish Recipe
By Bobby Kubin
I am often asked “What is your favorite way to prepare catfish fillets?” After many years of experimenting, taste testing, family fish fries along with trial and error, I developed this recipe for fried catfish that is guaranteed to please even the most finicky palette. Well at least most of those who like fried catfish. I have received lots of compliments from friends and family alike on this culinary delight and I’d like to share my recipe with everyone now.
Although frozen and thawed fish can be used, I prefer to use fresh catfish fillets that have not been frozen. Fresher is always better. Other freshwater fish such as crappie, sandbass or white bass, walleye, bream, and perch may be substituted along with many saltwater species as well. When planning a family style fish fry, I try to have approximately 1/2-pound of raw fillets per person.
My first step is to remove any red meat and the main vein from the catfish fillets. This is fairly simple. Slice the fillet in half lengthwise. Then place you knife on an angle and slice off the bloody looking red meat that was in the center of the fillet. The red meat often gives an unpleasant “fishy” or “muddy” taste. Many people and restaurants fail to remove this portion of the fish, thus discouraging a person’s appetite for catfish. I prefer to cut fillets into 1 inch by 5 inch strips. The smaller strips gives each piece a more uniform size and cook more even than large, thick fillets or steaks.
Next I pat the catfish fillets dry with a paper towel and place them all in a mixing bowl. Then add 1 tablespoon of prepared mustard (French's Yellow Mustard) and 1/4 to 1/2 teaspoon of Tony Chachere's Creole Seasoning per 1 pound of fish.
Now mix the fish, mustard and seasoning together and make sure every piece gets its share of coating. Let the fish stand in the refrigerator for about an hour to marinate and soak in all of the flavor. The salt in the seasoning will help extract some of the excess moisture from the fish. You need to pour off any liquid that sets in the bottom of the bowl.
Now we’re ready to start frying. Preheat your oil to 350 degrees. Next step is to dredge fillets in Tony Chachere's fish fry mix. I prefer using this fish fry coating over regular corn meal because it is made with corn flower instead of the coarser ground standard corn meal. Tony Chachere’s fish fry mix gives a very even coating and a very even texture to your fried catfish fillets. Fry the catfish fillets in 350 degree oil until the strips turn golden brown and float for about a minute or two. Then place them on a platter lined with paper towels to absorb any excess oil. Be sure to stand guard over the plate of fish. If you don’t, they are likely to disappear just as fast as you can fry them up. Now to wrap up your family style fish fry, cook up a batch of french fries, hush puppies, coleslaw, pinto beans and a heaping bowl of homemade banana pudding. I hope you enjoy this recipe as much as I do.
Lewisville Catfish Guide
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Bobby’s Catfish Guide Service
Phone: (817) 455-2894
Bobby’s Best Catfish Croquettes Recipe
By Bobby Kubin
I developed this recipe for Catfish Croquettes based on another recipe I have used to make salmon patties. I guess I could have called them Catfish Patties, Catfish Cakes or even Catfish Fritters. Don’t let the fancy name fool you. These are rib stickin’, down home southern style comfort food, yet will please the most finicky appetite. They also make great appetizers.
1 pound of catfish fillets
Salt and Pepper to taste
2 cups course crushed Ritz Crackers
1 small onion (finely chopped)
1 egg (beaten)
1 teaspoon Tony Chachere’s Creole Seasoning
1 tablespoon Kraft Mayonnaise
1/4 teaspoon Tabasco Chipotle Flavor Pepper Sauce
3/4 cup Vegetable Oil
As with most fish recipes, I prefer to start out with fresh (never frozen) fish fillets, but frozen and thawed fish will work just fine with this one as well. There is just something about the wonderful flavor and sweetness you get from fresh caught fish vs. fish that has been frozen. Now let’s get on with the cooking part.
Place the fish fillets flat on a microwave safe plate or dish. Sprinkle the filets lightly with salt and pepper to taste. Microwave on high for 4 to 5 minutes or until fish turns white and flakes easily. Once the fish is cooked, flake the filets with a fork into a large mixing bowl. Large lumps of fish will give the dish a texture more like a lump style crab cake. Smaller flakes will result in a texture similar to a salmon patty.
Now add the crushed Ritz Crackers, chopped onion, egg, Tony Chachere’s Creole Seasoning, Mayonnaise, and Tabasco Sauce to the to the fish in the bowl and mix well.
Now it’s time to start cooking our Catfish Croquettes. Add the oil to a frying pan and heat to approximately 350 degrees. Use a spoon to place about 2 tablespoons of the mixture in your hand. Gently pat the mixture flat into a small patty. Then place the patty into the hot oil. Repeat with the remaining mixture. Fry the Catfish Croquettes on each side until golden brown, turning frequently to avoid overcooking.
Next, place the Catfish Croquettes on a serving platter lined with paper towels to absorb any excess oil. Serve hot with a little ketchup or tartar sauce along with your family’s favorite side dishes.
Lynn’s Famous Tartar Sauce Recipe
This tartar sauce has been a big hit at all of the Texas Fishing Forum Catfish Board tournaments and Fish Fry gatherings at Lake Lewisville. I had to get the recipe and post for everyone to try. The recipe makes a rather large batch, but can easily be cut down to reduce the number of servings.
30oz Kraft Real Mayonnaise
32oz Kraft Miracle Whip Salad Dressing
6oz Dill Pickle Relish
6oz Sweet Pickle Relish
1 tbsp Garlic Powder
1/2 finely grated yellow onion
2 tsp salt
1 level tbsp cayenne pepper (or to taste)
Mix all ingredients in large bowl and serve next to a plate of fresh fried catfish fillets. Keep unused portions refrigerated for future use.