BBQ Pulled Pork Recipe – Slow Cooker Easy

This BBQ Pulled Pork Recipe is one of the easiest ways to produce really top-notch pulled pork in the slow cooker. You’ll have wondrous sandwiches.

 

Just add the roast, the seasonings, and the liquids to the slow cooker and you’re done!

Not just ordinary BBQ sandwiches either, but sandwiches brimming with juice and the savory taste of simmered barbecue sauce.

Serve with potato salad and coleslaw – and don’t forget the napkins!

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Wildfire BBQ Pulled Pork Recipe
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 

Just add the roast and seasonings to the slow cooker and enjoy delicious BBQ sandwiches just as good as the BBQ joints! 

Course: Sandwiches
Cuisine: American
Servings: 12
Calories: 265 kcal
Ingredients
  • 3 ½ pound pork roast
  • ½ cup beef broth
  • 2 cups Bob Evans Wildfire BBQ Sauce
  • 1 medium yellow onion chopped
  • 3 cloves garlic peeled and chopped
  • 1 tablespoon chili powder
  • 1 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 12 hamburger buns
Instructions
  1. Mix together the chili powder, kosher salt and black pepper Season the pork roast with all of the spices.
  2. Put the chopped onion and the chopped garlic in the bottom of a slow cooker or crockpot. Put the seasoned roast on top of the onions.
  3. Whisk together the barbecue sauce and beef broth. Pour the mixture over the meat, cover the pot, and cook on low for 6 hours.
  4. The meat should be tender enough to shred with a fork. Take apart all the meat, then mix it with the cooking juices. Pile the shredded meat on the buns and serve with extra barbecue sauce on the side.

Great BBQ Pulled Pork Recipe!

Good To Know – The pork shoulder or butt is the best cut for this recipe. The meat is more flavorful than the loin or chops, and the fat adds to the moisture. If your slow cooker is too small for the roast, cut it in half or in pieces.

Food For Thought – If you can’t locate Bob Evans Wildfire BBQ sauce, use your favorite – a spicy-style sauce would go well with the chili powder in this recipe.

Add a few dashes of your favorite hot pepper sauce, such as Tabasco, some crushed red chili flakes, and 1 teaspoon of cayenne pepper to give the meat a generous kick of heat.

Up Next:

Chinese BBQ Pork – Delicious Grilled Asian Ginger Pork Chops

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Grilled Pork Tenderloin Recipe

This Grilled Pork Tenderloin recipe is an Asian-inspired treatment that is perfect for this lean, flavorful piece of meat.

The tenderloin is the tenderest cut of pork and can be prepared in many ways. This is one of the best!

Slice the tenderloin into thick medallions and serve with steamed rice.

You can make a sauce out of the marinade and drizzle a bit of it over the slices after it has reduced to a syrup.

This a wonderful recipe for special company or an easy weekend supper. Keep the recipe handy and your pantry stocked with spices, you’ll need them often!

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Grilled Pork Tenderloin
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
The tenderloin is marinated and then basted with the same marinade while it grills over hot charcoal and develops a mahogany crust from the charred marinade.
Course: Main Course
Cuisine: Grilling
Keyword: Grilled Pork Tenderloin
Servings: 8
Calories: 280 kcal
Ingredients
  • 2 pork tenderloins about 1 pound each
  • ¼ cup soy sauce
  • ¼ cup honey
  • ¼ cup rice wine vinegar
  • 2 tablespoons ketchup
  • 3 tablespoons brown sugar
  • 1 teaspoon dried minced onion
  • ½ teaspoon ground cinnamon
  • 2 large cloves garlic minced
  • 1 tablespoon ginger peeled and minced
  • ½ teaspoon ground black pepper
Instructions
  1. Whisk together the soy sauce, honey, rice wine vinegar, ketchup, brown sugar, dried minced onion, ground cinnamon, minced garlic, and the minced ginger.

  2. Season the pork tenderloins with the ground black pepper and put them in a large resealable plastic bag. Pour half the marinade over the pork and seal the bag. Reserve the remaining sauce in an airtight container and refrigerate it.

  3. Marinate the tenderloins for about 8 hours, turning them frequently.

  4. Light a charcoal barbeque or heat a gas grill for medium-high heat. Lightly oil the grate.

  5. Drain the pork from the marinade and shake off any excess. Grill the tenderloins for 6 to 8 minutes per side, or until they are cooked through. Baste them frequently with the reserved portion of the marinade. Let the cooked meat sit for 5 to 10 minutes before carving into medallions.

 

Good To Know – Pork tenderloins are easily broiled or roasted because of their small size.

Oven-roast the tenderloins at 400F about 20 minutes, turning once or twice. Take the meat out of the oven before it reaches 160F and let it sit for about 5 minutes – it will reach 160F on its own.

The sauce will darken and form a roasted crust. Add a little water to the baking dish if it starts to burn.

To broil, preheat the oven broiler and line the broiler pan with aluminum foil. Broil the meat, close to the source of heat, turning and basting, about 5 minutes per side. Let the meat sit for a few minutes before slicing.

Food For Thought – For exceedingly tender pork tenderloin, marinate the meat for up to 3 days in the marinade.

The flavors will be even more pronounced, and the meat will have absorbed the tenderizing aspects of the rice wine vinegar. Turn the meat frequently to make sure it is evenly marinated.

Use the marinade to baste the pork whether you grill, roast, broil or saute it.

To make a sauce, reduce it in a small pan, remove it from the heat and whisk in 3 tablespoons of cold unsalted butter.

 

Enjoy this Grilled Pork Tenderloin recipe.

Up Next:

Grilled Honey Garlic Pork Chops

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Grilled Pork Chops – Brown Sugar Chops Perfection

Grilled Pork Chops made juicy and tender by basting over hot coals with a spicy, exotic sauce – a simple dinner for family and friends.

 

The basting mixture is also the sauce served with the grilled chops, and can be made well in advance so you can enjoy your company, even if it’s your own family!

There’s nothing here that can’t be easily found in the market, so make a batch or two of the sauce and keep some on hand.

It freezes well and would make a terrific holiday gift in the middle of winter – a warm glow for cold weather.

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Grilled Pork Chops - Brown Sugar Chops Perfection
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Delicious chops grilled to perfection and basted with brown sugar, ginger and soy sauce. 

Course: Main Course
Cuisine: Grilling
Ingredients
  • 6 boneless pork chops 3/4-inch or thicker
  • ½ tablespoon golden brown sugar
  • ½ cup unsweetened apple juice
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • ½ teaspoon ground ginger
  • Kosher salt and ground black pepper
  • 1 tablespoon cornstarch
  • 2 or 3 tablespoons cold water
Instructions
  1. Light a charcoal barbeque or heat a gas grill. Lightly oil the grate.
  2. Combine the brown sugar, apple juice, soy sauce, olive oil and ground ginger in a small saucepan and bring it to a boil.
  3. Make a paste of the cornstarch and water and whisk it into the mixture. Stir until the sauce is thickened. Remove it from the heat and let it cool.
  4. Season the chops with the kosher salt and black pepper.
  5. Grill the chops 10 to 12 minutes per side, depending on their thickness.
  6. Just before you remove the chops from the grill, brush them with some of the sauce.
Recipe Notes

Serve the remaining sauce on the side.

 

Good To Know – This is another one of those flexible recipes that can be amended to suit your needs.

No grill? No problem.

Preheat the oven broiler and line the broiler pan with aluminum foil.

Season the pork chops with kosher salt and ground black pepper and spoon some of the sauce over the top of each.

Broil the chops, as far from the heat source as possible, for about 7 minutes per side. Turn them over, spoon more sauce and continue to broil until they are done to your liking.

The sauce will develop a lovely burnt-sugar topping, turning the sweet to savory.

Food For Thought – Try making a few amendments to the sauce once you have the technique down.

Other fruit juices, such as pineapple, orange or mango will blend well with the brown sugar.

Although apples are a classic pairing with pork, a puree of mango, pineapple or orange will easily take the place of apple juice. Even apple cider will provide an extra bit of zip.

Whatever you end up with as your favorite, make extra to use with chicken, ribs and ham.

Give this Grilled Pork Chops Recipe a try!

Up Next: 

Spaghetti Pie Recipe

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Chinese BBQ Pork – Asian Ginger Pork Chops

Chinese BBQ Pork is highlighted with the zing of fresh ginger and orange juice.  It has a little spicy heat from the chili garlic paste.

That spicy heat counteracts the sweetness of the brown sugar and highlights the flavors of this Asian-inspired marinade for pork chops.

Save a little of the marinade to use as a basting sauce.

The high heat of the grill will seal in the juices and maintain the tenderness of the pork, especially if you are able to let the meat marinate overnight.

The chops will take on a deep glaze as they grill.

Serve with steamed rice and mixed vegetables for a relaxed and flavorful meal.

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Chinese BBQ Pork - Grilled Asian Ginger Pork Chops
Prep Time
2 hrs 5 mins
Cook Time
10 mins
Total Time
2 hrs 15 mins
 

Loin chops are deliciously flavored with ginger, orange juice, brown sugar and garlic. Truly an Oriental delight to impress guests at your backyard BBQ! Prep time includes two hours for marinating. 

Course: Main Course
Cuisine: Barbecue
Servings: 6
Calories: 136 kcal
Ingredients
  • 6 pork loin chops 1/2 inch thick
  • 1 tablespoon fresh ginger peeled and minced
  • 1 teaspoon garlic minced
  • ½ cup fresh orange juice
  • 2 tablespoons grated orange zest
  • 1 tablespoon dark brown sugar
  • 1 teaspoon chili garlic paste
  • Kosher salt and ground black pepper
Instructions
  1. Season the pork chops with the kosher salt and black pepper.
  2. Whisk together the orange juice, garlic, ginger, orange zest, brown sugar and chili garlic paste.
  3. Put the pork chops in a glass baking dish and pour the marinade over them. Turn the chops to cover them evenly. Cover the dish and marinate at least 2 hours, or preferably overnight. Turn the chops regularly to keep them coated.
  4. Light a charcoal barbeque or heat a gas grill for high heat. Lightly oil the grate.
  5. Shake excess marinade from the pork chops and grill them, about 5 to 6 minutes per side, basting with some of the marinade. Pull them off the grill and cover them with aluminum foil and let them rest for about 5 minutes before serving

Good To Know – In the absence of a grill or barbecue, these chops can be baked. Preheat the oven to 350F. Keep the chops in the same dish they marinated in and put them in the oven. The heat will evaporate some of the liquid and the sugar should caramelize the marinade into a glaze. Be sure to turn them at least once while baking.

Food For Thought – The longer the pork chops marinate the more of the stronger flavors they will absorb. If you just want the essence of orange and ginger, either reduce the amount of orange juice, zest and ginger, or marinate the chops for less time.

Enjoy this Chinese BBQ Pork!

Up Next:

The World’s Best Taco Salad!

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Beer Battered Catfish Dinner – Tex/Mex Style

How about a Tex-Mex style Beer Battered Catfish dinner, complete with tortilla chips, salsa, and beer? It might sound far-fetched, but give this crunchy and spicy catfish a try.

 

The fresh catfish fillets are marinated in a mixture of beer and lime juice, with a few spicy ingredients thrown in. Then it’s coated in a mixture of crushed tortilla chips and cornmeal and baked until flaky and crunchy.

Your favorite style salsa is stirred into hot melted cheese and spooned over the baked fish as a finishing touch.

Customize the spices and adjust the heat as preferred by your family, then sit back and accept the accolades!

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Queso Catfish - Beer Battered Catfish Recipe
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 

Southern fried catfish with a twist! A really different catfish dinner that your family will love. 

Course: Main Course
Cuisine: American
Servings: 4
Calories: 195 kcal
Ingredients
  • 4 fillets 6 ounces each fresh catfish
  • 1 cup tortilla chips finely crushed
  • ¼ cup yellow cornmeal
  • ½ cup beer regular or light
  • ¼ cup plus 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro chopped
  • 1 small jalapeno seeded and finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 4 ounces processed cheese such as Velveeta, cubed
  • ¼ cup salsa spicy or mild, your choice
Instructions
  1. Combine the ¼ cup lime juice with the beer, then add the chopped cilantro and jalapeno.
  2. Put the catfish fillets in a shallow dish or glass baking dish and pour the marinade over them. Turn the fish to make sure they are completely coated. Cover the dish and marinate in the refrigerator for about 30 minutes.
  3. Preheat the oven to 400F. Coat a baking dish with cooking spray or a little olive oil.
  4. Combine the cornmeal and crushed tortilla chips. Stir in the kosher salt, cayenne pepper, chili powder and the ground cumin.
  5. In a separate shallow dish, combine the 2 tablespoons lime juice with the olive oil.
  6. Remove the catfish from the marinade and shake it to remove any excess. Discard the marinade.
  7. Dip each fillet first in the lime juice and oil mixture, then press them firmly in the tortilla chip and cornmeal mixture. Lay the fillets in the prepared baking dish side by side.
  8. Bake the catfish in the hot oven for 25 to 30 minutes. The thickness of the fillets will determine the total cooking time, so check the fish after 25 minutes to see if it flakes easily with a fork.
  9. While the fish is cooking, heat a small saucepan and combine the salsa and the cubed cheese. Stir the mixture until it melts.
  10. When the fish has finished cooking put 1 fillet on each dinner plate and spoon some of the cheese and salsa sauce over each portion. Serve Beer Battered Catfish hot.

Food For Thought – Some people like more Mex than Tex – you can spice up the queso by putting the minced jalapeno in the melted cheese rather than the marinade. You can also save some of the cilantro as a garnish over the melted cheese just before serving.

Good To Know – If you have cheese other than Velveeta on hand, use that instead. Cheddar, Jack or Monterey Jack can be diced and melted in a little milk over a low flame. Stir it regularly to keep it from sticking, then stir in the salsa.

Jazz it up and make it your recipe! Enjoy this Beer Battered Catfish.

Up Next: 

One Dish Chicken and Rice Bake

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Baked Catfish Recipes – Crab Stuffed Catfish

You really need to try some baked catfish recipes like this Crab-Stuffed Catfish from my collection! If you haven’t convinced your family to eat more fish, this may just be the recipe that makes them beg for more.

The wonderful thing about catfish is its availability in so many parts of the country and the fact that it’s so good!

Now I’m from the Southeastern U.S and fried catfish is the norm. But I’ll have to admit baked catfish is really, really good!

Because the catfish is baked and not fried, you can spend your saved calories on a fabulous dessert.

Try this today – use your imagination to customize the dish for your family’s preferences.

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Baked Catfish Recipes – Crab Stuffed Catfish
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

Fresh catfish fillets are stuffed with crab, Monterey Jack cheese and just enough cayenne pepper to give it some spicy interest.

Course: Main Course
Cuisine: American
Servings: 4
Calories: 280 kcal
Ingredients
  • 4 fillets 6 ounces each fresh catfish
  • 6 ounces crabmeat – fresh is best. Use frozen thawed and drained or canned, rinsed and drained
  • 4 tablespoons Monterey Jack cheese shredded
  • 3 tablespoons dried bread crumbs plain or seasoned
  • 1 tablespoon mayonnaise regular or reduced calorie
  • ¼ teaspoon granulated garlic or garlic powder
  • ½ teaspoon dried onion
  • ¼ teaspoon celery salt
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Preheat the oven to 375F. Coat a baking dish with cooking spray or a little olive oil.
  2. Butterfly each fillet: Using the tip of a sharp knife, make a shallow slit down the center of each fillet lengthwise, from top to bottom. Insert the tip of the knife under the flesh of the fillet, first on the left side, and slide it down the length of the fillet to make a pocket. If you start with your knife about an inch from the top of the opening cut, and stop about an inch before the cut ends at the bottom of the fillet, you should have enough of a pocket to put the stuffing in. Reverse the fillet on your cutting board and repeat the pocket procedure on the other side. Your fillet is now ready for stuffing.
Make the stuffing:
  1. In a small bowl, combine the drained crabmeat with the bread crumbs, mayonnaise, garlic, onion, celery salt, cayenne, kosher salt and black pepper. Mix gently but thoroughly.
  2. Stuff each fillet with the crab mixture. Gently press the stuffing into each side of the butterflied fillet. Sprinkle the shredded Monterey Jack on the top of each fillet and place them in the prepared baking dish.
  3. Bake the catfish in the hot oven for about 25 to 30 minutes or until the fish flakes easily with a fork. The cooking time will depend somewhat on the thickness of the fillets – if the fish needs more cooking time, cover the pan with foil and bake a little longer.

 

Food For Thought – To extend the volume of stuffing, you can add more cheese, breadcrumbs or crab. Parmesan cheese is an excellent substitute for the Monterey Jack – add about ¼ cup of shredded Parmesan.

Spice lovers, knock yourselves out! Catfish and crab both have mild, delicate flavors. If you need more heat, add a minced jalapeno, crushed red chili flakes and as much Tabasco as you like.

Diced celery and red bell peppers add some crunch, and a sprinkling of Old Bay seasoning and Worcestershire sauce add some depth.

Whatever your family likes would probably work well in baked catfish recipes!

Good To Know – If you don’t feel like attempting the butterfly technique, simply mound the stuffing on top of each fillet and gently press it down. A couple of tablespoons of melted butter or olive oil over the top will help it develop a nice crust.

On Your Own – Other fish filets would work just as well in baked catfish recipes – try whitefish or sole fillets. A salmon fillet would be perfect with this stuffing – ask at the fish counter if the butcher could butterfly the fillet for you if you don’t want to try it yourself.

Is Eating Catfish Healthy?

In addition to the benefits of baking rather than frying this catfish dish has the added benefit of the fact that catfish contains omega-3 fatty acids.

The American Heart Association says that we should eat two servings of fish weekly to take advantage of it’s omega-3 content!

Not only does catfish contain omega-3’s but it also contains omega-6 fatty acids. Omega-6 fatty acids are essential to brain function and they are not produced in the body. They can only be obtained from the foods we eat!

So the answer to the question “is it healthy to eat catfish” is a definite YES!!!

Try this recipe and then start your own Baked Catfish Recipes collection!

Up Next:

Tex-Mex Pork Chops – Delicious and Easy!

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Baked Catfish Recipe – One Dish Honey Mustard

This Baked Catfish Recipe is a break from traditional fried catfish. Very easy recipe to prepare and uses common ingredients.

 

You probably already have everything you need on hand.

A blend of honey, mustard, and onion is brushed on each fillet along with chopped parsley. The fish is then baked in a low oven and to finish is popped under the broiler to a sizzling golden brown.

Serve with a honey-mustard mayonnaise or tartar sauce and your favorite side dish.

Dinner is done and you have one pan to clean – how amazing is that?

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One Dish Honey Mustard Baked Catfish Recipe
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Baked Catfish Recipe is a blend of honey, mustard and onion brushed on each fillet along with chopped parsley and baked in a low oven.



Course: Main Course
Cuisine: American
Keyword: Baked Catfish Recipe
Servings: 4
Calories: 205 kcal
Ingredients
  • 4 fillets 6 ounces each fresh catfish
  • 1 small onion finely chopped
  • ¼ cup honey-Dijon mustard or half honey and half Dijon mustard, mixed
  • ½ teaspoon granulated garlic or garlic powder
  • kosher salt and ground black pepper
  • dried parsley flakes
Instructions
  1. Preheat the oven to 350F. Coat a baking tray with cooking spray or a little olive oil.
  2. Combine the chopped onion and the honey-mustard and coat the filets. Season the catfish with the kosher salt and black pepper, then sprinkle them with the granulated garlic.

  3. Lay the fillets side by side on the prepared cooking tray and sprinkle the parsley flakes over the top.
  4. Bake in the preheated oven for about 20 minutes. Turn the oven to broil, and broil the fish for 2 or 3 minutes to give the onion mixture a crispy finish. Serve hot.

 

Food For Thought – Make use of what you have on hand even if you don’t have these exact ingredients. It’s the contrast of the sweet, tangy, and savory that gives this recipe its unique flavor. Orange marmalade with stone ground mustard and minced rosemary covers all these bases, as would spicy brown mustard, molasses, and caraway seeds. Let your taste be your guide.

Good To Know – Keep this preparation in mind for chicken breast, salmon fillets, and pork chops. Make a large batch of the seasoning mixture and keep it on hand to use for more than just the baked catfish recipe.

Up Next:

BBQ Pulled Pork Recipe – Slow Cooker Easy

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Cajun Baked Catfish Recipe – Delicious And Healthy

This Cajun Baked Catfish Recipe is quick, easy, economical, healthful and it tastes so doggone good your family will gobble it up!

If you’re trying to get more fish in your diet but running up against a non-fish eating family this is the recipe to try!

The secret is in the blend of seasonings that coat both sides of the catfish fillet. There is cayenne and hot pepper sauce, so you may want to make adjustments for those who don’t require a mouthful of heat.

A few minutes baking in a hot oven and it’s done. You can actually marinate the fish earlier in the day then just pop it in the oven to bake when you get home.

Life should be so simple!

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Cajun Baked Catfish Recipe – Easy, Delicious And Healthy
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

I love most anything Cajun and this baked catfish is out of this world good.

Course: Main Course
Cuisine: Cajun
Keyword: Cajun Baked Catfish Recipe
Servings: 4
Calories: 295 kcal
Ingredients
  • 4 fillets 8 ounces each fresh catfish
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder or granulated garlic
  • 2 teaspoons chili powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon hot pepper sauce such as Tabasco
  • ½ teaspoon kosher salt
  • 2 teaspoons olive oil
Instructions
  1. Preheat the oven to 450F. Lightly coat a baking dish with cooking spray or a little olive oil.
  2. Combine the dried thyme, garlic powder, chili powder, cayenne, pepper sauce, kosher salt and olive oil in a small bowl. Stir the mixture with a fork to blend it completely.
  3. Use a pastry brush or the backside of a spoon, and evenly spread the seasoning over both sides of the catfish fillet.
  4. Place the fish in the prepared baking dish and bake in the hot oven for 10 to 12 minutes, or until it flakes easily with a fork. The cooking time will depend on the thickness of the fillets.
  5. Serve hot with Cajun mayonnaise or tartar sauce.

Enjoy!

Food For Thought – For some people catfish, even baked catfish, is not catfish unless it has some type of breading.

While it is more beneficial, calorie wise, to bake the fish plainly, you can prepare a light crust to keep the crust people happy.

Combine the above seasoning mixture with a little buttermilk (regular milk is fine also), dip each fillet in it then lay them in the baking dish and cover them with plain or seasoned bread crumbs. The oil in the seasoning mix should soak up some of the breading and the topping should get lightly crunchy as it bakes.

Delicious baked catfish!

Up Next: 

Grilled T-Bone Steaks

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Fried Catfish Recipes – The Best Of All Time

This is one of my best fried catfish recipes! It doesn’t have the heat of a Cajun-style fish fry, which I love, instead it’s savory with lemon pepper.

If you’ve never had catfish before, let this be your introduction.

The coating is a fairly straight forward blend of cornmeal and flour that gets extra crunch from the addition of beaten eggs.

If you’re not sure you like lots of heavy spice, adjust the amount of lemon pepper more to your liking, but use the full amount to get the whole impact.

Serve this with wedges of fresh lemon and your favorite tartar sauce and then claim to everybody that it’s one of your best fried catfish recipes.

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Fried Catfish Recipes - The Best Of All Time
Ingredients
  • 6 fillets 6 ounces each fresh catfish
  • 1 ½ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1 ½ tablespoons lemon pepper
  • kosher salt
  • 1 cup vegetable oil for frying
Instructions
  1. Combine the app purpose flour, yellow cornmeal and the lemon pepper in a small bow. (This step can be done days ahead and kept in an airtight container).
  2. Whisk the eggs until they are well beaten.
  3. Season the catfish fillets with the kosher salt. One at a time, submerge the fillets in the beaten eggs. Make sure the fish is completely covered.
  4. Press the egg-coated fillets into the flour mixture, making sure they are completely covered. Place the coated fish on a sheet pan and refrigerate them for at least 15 minutes. This will help keep the breading on the fish.
  5. Heat the vegetable oil on a large, heavy-bottomed skillet. The temperature should be maintained at about 360F to 375F.
  6. Fry the fillets without crowding them in the skillet. They should be golden brown – turn once to cook both sides. After about 6 to 8 minutes, check to see if they are flaky inside – this will depend on the thickness of the fillets. Remove the fish to a wire rack or paper towels to drain, then serve hot.

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Good To Know About Fried Catfish Recipes – Many people like the flavor of butter with fried fish, but it is not the best medium for a high temperature recipe.

If you like the flavor, you can also use a half cup of margarine, which is essentially butter-flavored oil, or you can make clarified butter to fry in.

Melt a stick and a half of unsalted butter over low temperature until the solids float to the top. You can carefully skim them off and discard them or strain the melted butter through cheesecloth.

Food For Thought – This is also an excellent seasoning for broiled fish. Omit the coating, just season the fillets with lemon pepper and kosher salt. Broil them about 8 inches from the heat, turning once. They should turn a nice brown and be flaky inside.

Whether fried or broiled, serve with fresh lemon wedges to enhance the lemon pepper and it’s still one of the best fried catfish recipes.

Up Next:

Homemade Turkey Vegetable Soup

Fried Catfish Recipe New Orleans Style

This Fried catfish Recipe has evolved over the years as a compilation of several New Orleans-style recipes. Almost always fried a little on the spicy side.

 

Many restaurants in New Orleans pride themselves on their house specialty fried catfish recipe.

This is one of those New Orleans-style fried catfish recipes. Humorously called “fries” the thin strips of catfish are coated in cornflour and cayenne, then deep-fried to a crispy golden brown.

Try these “fries” with your favorite Creole dip or tartar sauce – they also make outstanding sandwiches served on toasted French rolls, slathered with Cajun mayo.

Give this fried catfish recipe a try!

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Fried Catfish Recipe New Orleans Style
Prep Time
12 mins
Cook Time
3 mins
Total Time
15 mins
 

I love Fried Catfish and this New Orleans Style is just how I like it.

Course: Main Course
Cuisine: Cajun
Keyword: Fried Catfish Recipe New Orleans Style
Servings: 4
Calories: 395 kcal
Ingredients
  • 1 fillet 10 ounce catfish
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup corn flour or half cornmeal and half corn starch
  • 3 to 4 cups vegetable oil for deep frying
Instructions
  1. Wrap the catfish fillet in plastic and put it in the freezer for about 20 minutes – you don’t want it rock solid, just very firm.

  2. Lay the partially frozen fillet on a work surface and cut it into ½ inch strip, slicing on the diagonal. They should resemble French fries.

  3. Season the fish with the cayenne, covering the entire surface equally. Put the seasoned fish in the refrigerator to thaw out.

  4. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven. It should reach a medium-high temperature of 375F.

  5. Combine the cornflour with the kosher salt and black pepper. Toss the thawed catfish in the seasoned flour and fry them in batches. Pick up each piece with tongs and swirl it a little in the hot oil before releasing it. This will keep it from sinking and sticking to the bottom of the pot.

  6. Fry the catfish pieces until they are golden brown on all sides, about 3 minutes. Drain the cooked fish on a wire rack or paper towels. Serve hot.

 

Food For Thought – Even though these “fries” are coated in cayenne, they may not have enough sizzle for some people. You can fire up the engines with as much cayenne as you can handle! For extra flavor that is not necessarily hot, try adding granulated garlic, dried onion and a bit of celery salt to the cornflour mixture,

Good To Know About This Fried Catfish Recipe – Corn flour is extra-fine cornmeal. You can approximate the texture by putting cornmeal in a blender and process it until it has a consistency like flour. You can also use a combination of cornmeal and cornstarch to approximate the texture of cornflour. And you can always use just plain flour to fry with, it just won’t have the same crunch.

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Grilled Vegetable Salad

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