I went and bought some fresh catfish filets and Martha White cornmeal and tried this. Absolute best fish out of all my years cooking it. I can absolutely see how this can be used to cater or a restaurant. It makes the perfect crust, brings the flavor of the fish out and not salty at all. Just perfect.
Eddie, thank you for trying my simple and proven recipe for frying fish. I don't know why people want to cover up the fish by using so many ingredients. Be sure to try some of my other catfish recipes, One of my favorites is Catfish Allison (Fish Allison on the videos). Let me know what you think.
OHHH great video!!! Sure looks yummy! So many catfish videos do not show what the fish looks like inside or anything. YOU DO..... so thank you!!! Great job. I wish I had some of yours!
JOHN...I LOVE YOUR DETAILED INSTRUCTIONS ON HOW TO PROPERLY COOK CATFISH. I'M A NATIVE BORN CALIFORNIAN, AS WAS MY MOTHER; BUT MY DAD WAS BORN AND RAISED IN NORFOLK, VA., AND HE COULD COOK ANYTHING. HE ALWAYS COOKED HIS CATFISH AS YOU DO WITH THE SAME FIXINGS; BUT ALONG WITH THE FIXINS'... HE AKWAYS HAD A POT OF COLLARD GREENS COOKIN' TOO. THANK YOU SO MUCH FOR SHARING YOUR TALENTS. AND IT SHOWS THAT YOU COOK WITH LOVE TOO.
Valerie, thank you so much for your comments. Your father and I would get along quite well in the kitchen. Please keep watching the channel and hsare it with your friends. Let me know if you try any of the other recipes.
Thank you for your reply, and I am anxious to hear how it turned out. Please excuse my delay; I have been busy with a family emergency and got a little behind on my responses. I appreciate you watching the channel, and I do try to respond personally to each comment.
Thank you, Kara. I expect you to become a catfish cooking expert. Watch the video on Catfish Allison. That is a great and easy dish that you can prepare with any kind of fish or chicken I guarantee that you will cook it over and over.
I will need to get an oil thermometer so I can make sure my oil is 350 degrees. I’ve fried fish for decades but never knew my temperature. To know when the oil was hot enough, I would just sprinkle some corn meal or flour in the skillet. If sizzles, the ready to fry some fish
Sheposces, a great question. It is so readily available in the South. I do not know where you live but perhaps, I can assist with some ideas. Please send me a note regarding your location, and I will respond. Thank yo for watching the channel and for our valuable comment. I look forward to your response.
Hi John, is there a reason why everything fried is breaded? Chicken, fish, even vegetables? Is it a southern thing or nationwide. I grew up less than 10 minutes by car from the Mediterranean. We scale the fish, remove the guts, add salt and pepper and fry it head, tail, the whole thing and eat it. As always, thank you so much for your videos.
Kazzaz, please excuse me but I thought I had replied previously to your comment. I probably failed to send it. Yes, we love breaded fried thing in the south, even Oreo cookies. I envy your Mediterranean roots, that cuisine being one of my favorites. Watch my video on Catfish Marbella.
@@AllThingsFoodwithJohnWoods Hi John, no problem at all. I love catfish because I like fishy fish and I love Marbella (Spain). I will watch your video in a minute.
You had me until the fry test. It's always time/temperature ratio. If you increase the temperature you have to reduce the time, and visa versa to get the same doneness. Also a true comparison would have been in the same vessel at various times and temps.
Thank you for your observation. We might disagree slightly. I do agree about less time, but my results from 35 years of cooking fish at 5 restaurants that I have owned, cooking catfish for some of the largest events in North America, including Canada, 350 Fahrenheit produces the most consistent product. I would love for us to battle out this point in a kitchen. Keep watching, and I am always ready to defend my position, or admit defeat.
Recipe is great, I tried two ways. Cast iron pan with flounder and it cooked perfect. However, I tried it in a small deep fryer and the breading fell off. As if the oil, was too aggressive, hot or some other reason. ??
August, I am glad that it worked well on the Flounder. Very interesting about the deep fryer. I have a few troubleshooting points: I don't think the breading would have released in an aggressive fryer. I do think that can happen if the fryer was not hot enough. Was the fish moist enough to allow the breeding to bind? I will be looking for your response. Thank you for watching my channel.
Second attempt with my deep fryer, I raised the oil temperature to 375 and it came out perfect. My deep fryer is older model and the oil was a bit used, but at 375 it got the job done. Thanks again, your Cole slaw recipe is next.
@@augustericson7324 That is great to hear. Over used oil can have a huge impact on results. I have been waiting to hear the outcome. Thank you for letting me lnow
Thanks for your observation. Primarily catfish. I should have made that clearer. To err is human, to admit is Divine. However, these techniques I follow for most fried fish that I cook. Your comment is appreciated.
You are missing a good thing. I have heard that comment hundreds of times until they tried mine. Come to Memphis and I am cooking catfish just for you.
I went and bought some fresh catfish filets and Martha White cornmeal and tried this. Absolute best fish out of all my years cooking it. I can absolutely see how this can be used to cater or a restaurant. It makes the perfect crust, brings the flavor of the fish out and not salty at all. Just perfect.
Eddie, thank you for trying my simple and proven recipe for frying fish. I don't know why people want to cover up the fish by using so many ingredients. Be sure to try some of my other catfish recipes, One of my favorites is Catfish Allison (Fish Allison on the videos). Let me know what you think.
WONDERFUL EXPLAINED VIDEO!!!! Thank you now in not afraid to cook this for my chruch fund raising this weekend. Kudos to you
OHHH great video!!! Sure looks yummy! So many catfish videos do not show what the fish looks like inside or anything. YOU DO..... so thank you!!! Great job. I wish I had some of yours!
Thanki you for the comment and watching. Watch the hushpuppy video and the blackened fish, if you like fish. You made me hungry for some catfish.
My Granny taught me a long time ago, that corn meal, salt & pepper is all you need 😋 😋 😋 😋
Granny was a smart woman.
JOHN...I LOVE YOUR DETAILED INSTRUCTIONS ON HOW TO PROPERLY COOK CATFISH.
I'M A NATIVE BORN CALIFORNIAN, AS WAS MY MOTHER; BUT MY DAD WAS BORN AND RAISED IN NORFOLK, VA., AND HE COULD COOK ANYTHING.
HE ALWAYS COOKED HIS CATFISH AS YOU DO WITH THE SAME FIXINGS; BUT ALONG WITH THE FIXINS'...
HE AKWAYS HAD A POT OF COLLARD GREENS COOKIN' TOO.
THANK YOU SO MUCH FOR SHARING YOUR TALENTS.
AND IT SHOWS THAT YOU COOK WITH LOVE TOO.
Valerie, thank you so much for your comments. Your father and I would get along quite well in the kitchen. Please keep watching the channel and hsare it with your friends. Let me know if you try any of the other recipes.
You are making me hungry for catfish! Thank you for the cooking demo. Love it!
Sandra, it is my pleasure. Love to cook, but cook to love. I appreciate you watching.
I loved it. Thank you.I will try it..I have catfish at home, and I’m frying it for the first time.I’m glad I saw your channel.
Thank you for your reply, and I am anxious to hear how it turned out. Please excuse my delay; I have been busy with a family emergency and got a little behind on my responses. I appreciate you watching the channel, and I do try to respond personally to each comment.
Wow! That’ll make you hungry! Great video John.
Thanks, Denny.
This is great!!!! 👍🎉
Thank you, Kara. I expect you to become a catfish cooking expert. Watch the video on Catfish Allison. That is a great and easy dish that you can prepare with any kind of fish or chicken I guarantee that you will cook it over and over.
@@AllThingsFoodwithJohnWoods will do!!!
My favorite chef to follow!! Thank you for the videos!!
Thank you, Alexander More videos coming your way on All Things Food with John Woods This is my series on Fifty Ways to Live a Catfish
John, please know that your video was excellent
Thank you, Carolyn.
Except I live & die for yellow corn meal😜
Thank you for sharing your tips😊
You are welcome, and thank you for watching.
I will need to get an oil thermometer so I can make sure my oil is 350 degrees. I’ve fried fish for decades but never knew my temperature. To know when the oil was hot enough, I would just sprinkle some corn meal or flour in the skillet. If sizzles, the ready to fry some fish
Harriet, that is not bad but I think the best bet is a thermometer. Let me know how it works for you. Thanks for watching.
I was going to mention how good a home made tartar sauce is. I’ll look for that video!
Thank you. There is a tartar video. Very simple.
Fantastic video! Going to fry some catfish & hush puppies up tonight.
Thank you, Gary. Let me know how it turns out. Simple is better when it comes to frying fish. Continue watching.
@@AllThingsFoodwithJohnWoods Fish & hush puppies turned out great. Will definitely continue watching!
I'm so MUUFUGGN HOANGRY Now! Outstanding!😅
Thank you.
This Man knows what he is doing. Much appreciated 👍
Thanks for watching and commenting.
That all I we use in my family. 4 simple ingredients, salt, pepper, corn mill & oil!
You are right on track, Robin.
Corn meal/not corn mill😵
Great job
Thank you. I appreciate the comment. Please watch more of the 50 Ways t Love a catfish video. s
Amazing Blessing's Darling..Thankyou Sir.⚘🎚🍑⭐🦋
Cheryl, you are a blessing to me for watching and responding. Thank you.
Wow great video ❤️
Cooking Madness, love the name. Glad you liked it.
It does indeed look fabulous!!! Please will you suggest a good place to buy catfish in-store? Thank you for a mouthwatering video!
Sheposces, a great question. It is so readily available in the South. I do not know where you live but perhaps, I can assist with some ideas. Please send me a note regarding your location, and I will respond. Thank yo for watching the channel and for our valuable comment. I look forward to your response.
Yummy 😋 😋 😋 😋
Give it a try and let me know.
These are all simple pro tips. Three 3️⃣ thumbs up .
Thank you Stacy. Thanks for watching and taking time to comment.
My dad always put a splash of tobassco sauce on his fish. So good and not Spicy. Adds so much flavor
He knew how to kick up the flavor, Susan. Thanks for watching and commenting. Continue to watch. I really appreciate your time.
Hi John, is there a reason why everything fried is breaded? Chicken, fish, even vegetables? Is it a southern thing or nationwide. I grew up less than 10 minutes by car from the Mediterranean. We scale the fish, remove the guts, add salt and pepper and fry it head, tail, the whole thing and eat it. As always, thank you so much for your videos.
Kazzaz, please excuse me but I thought I had replied previously to your comment. I probably failed to send it. Yes, we love breaded fried thing in the south, even Oreo cookies. I envy your Mediterranean roots, that cuisine being one of my favorites. Watch my video on Catfish Marbella.
@@AllThingsFoodwithJohnWoods Hi John, no problem at all. I love catfish because I like fishy fish and I love Marbella (Spain). I will watch your video in a minute.
You had me until the fry test. It's always time/temperature ratio. If you increase the temperature you have to reduce the time, and visa versa to get the same doneness. Also a true comparison would have been in the same vessel at various times and temps.
Thank you for your observation. We might disagree slightly. I do agree about less time, but my results from 35 years of cooking fish at 5 restaurants that I have owned, cooking catfish for some of the largest events in North America, including Canada, 350 Fahrenheit produces the most consistent product. I would love for us to battle out this point in a kitchen. Keep watching, and I am always ready to defend my position, or admit defeat.
Recipe is great, I tried two ways. Cast iron pan with flounder and it cooked perfect. However, I tried it in a small deep fryer and the breading fell off. As if the oil, was too aggressive, hot or some other reason. ??
August, I am glad that it worked well on the Flounder. Very interesting about the deep fryer. I have a few troubleshooting points: I don't think the breading would have released in an aggressive fryer. I do think that can happen if the fryer was not hot enough. Was the fish moist enough to allow the breeding to bind? I will be looking for your response. Thank you for watching my channel.
Second attempt with my deep fryer, I raised the oil temperature to 375 and it came out perfect. My deep fryer is older model and the oil was a bit used, but at 375 it got the job done. Thanks again, your Cole slaw recipe is next.
@@augustericson7324 That is great to hear. Over used oil can have a huge impact on results. I have been waiting to hear the outcome. Thank you for letting me lnow
REAL SOUTH
Regardless of fish is CORN MEAL,CORN FLOUR SALT/PEPPER always cooked in LARD
Not necessarily. Lots of good fats to use for fish frying. Thanks for watching and commenting.
LOVELY BEAUTIFUL THANKS YOU GOODNESS 🌟❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME,
Daphne, you are so welcome.
As long as there’s some Velveeta Cheese grits on the side…… but Don’t be stingy with the cheese😄👋🏼😄
Great comment.
Velvetta isn't food, much less cheese. I wonder what would happen to you if you were to eat REAL FOOD🙏
Love whole catfish myself
My favorite. Love the crispy tails.
You’re gonna run out cliches very quickly.
Does this recipe apply to other fish or only to catfish.
Thanks for your observation. Primarily catfish. I should have made that clearer. To err is human, to admit is Divine. However, these techniques I follow for most fried fish that I cook. Your comment is appreciated.
I hate cat fish !!!!!!!!!!
You are missing a good thing. I have heard that comment hundreds of times until they tried mine. Come to Memphis and I am cooking catfish just for you.