Cracker Barrel’s catfish is a fan favorite for its flavor and kick. This cornmeal crusted and fried fillet, served with tartar sauce for dipping, is sure to tantalize your taste buds. Whether you opt for the Sugar Cured or Country varieties, you’ll be delighted with the crunchy texture and juicy flavor.
Crispy on the outside and tender on the inside, this catfish dish will bring out your inner chef. To give it an extra boost of flavor, start by marinating the fish in buttermilk before dredging in cornmeal and frying. If you don’t have buttermilk handy, you can easily make your own by combining milk and lemon juice. Once everything is ready to go, fry the catfish until most of the bubbling stops and they begin to float.
For an even better experience, pair your Cracker Barrel Catfish with one of ther delicious sides such as macaroni & cheese or mashed potatoes & gravy. And don’t forget dessert – some classic pecan pie or chocolate cream pie will really round off this meal!
With this simple recipe in hand, you can have a restaurant-quality meal right in your own kitchen. So what are you waiting for? Get cooking with Cracker Barrel’s Catfish today!
What Type of Catfish is Served at Cracker Barrel?
Cracker Barrel serves U.S. Farm-Raised Catfish that can be ordered in either a Sugar Cured or Country variety. The Sugar Cured fillets are lightly covered in sugar and then cooked to give it a slightly sweet flavor, while the Country Catfish fillets are cornmeal crusted and fried for a crunchy texture. Both varieties are served with tartar sauce for dipping.
Does Cracker Barrel Serve Grilled Catfish?
Yes, Cracker Barrel does have grilled catfish on their menu. This popular dish is made with a spicy seasoning blend of paprika, black pepper, cayenne pepper, garlic powder, and oregano. It is lightly brushed with oil and cooked to perfection over an open flame, giving it an unmistakable flavor and kick. Whether dining in or ordering takeout, you can enjoy this delicious meal at Cracker Barrel locations across the United States.
Soaking Catfish in Milk Before Frying
Soaking catfish in milk before frying helps reduce the fishy taste of the catfish and create a light and crispy texture when fried. The lactic acid in the milk helps to tenderize the fish, which can make it less likely to fall apart when fried. Additionally, the proteins in the milk help to create a protective coating around the catfish, which prevents it from drying out during cooking. As an added bonus, soaking catfish in milk also helps to reduce any possible contaminants on the fish from its natural environment.
The Benefits of Soaking Catfish in Milk or Buttermilk
It is generally better to soak catfish in buttermilk rather than milk. Buttermilk has a higher acidity level which helps to tenderize the catfish and give it a more flavorful taste. Additionally, buttermilk contains enzymes that help to break down proteins in the fish, making it more tender and juicy after frying. Soaking the catfish in buttermilk before dredging and frying helps to marinate the fish and ensure that it stays nice and juicy after being cooked. If you don’t have buttermilk, you can make your own with milk + lemon juice!
Is Cracker Barrel’s Catfish Farm-Raised?
At Cracker Barrel, we serve only farm-raised catfish. Our catfish is responsibly farmed in an environmentally sustainable manner to ensure a healthy, high-quality product for our customers. We take pride in the quality of our catfish and strive to provide a safe and delicious dining experience. We source our catfish from reputable suppliers who raise their fish in controlled environments and adhere to strict guidelines when it comes to water quality and health standards. All of our catfish are inspected before being served to ensure they meet our high standards for freshness, taste, and texture.
What Type of Fish Does KFC Use?
KFC uses Alaskan Pollock, the largest food fish resource in the world and a fish commonly used to make breaded and battered fish products. It is an especially sustainable seafood choice, with well-managed fisheries in Alaska and around the world that carefully monitor catches to ensure healthy populations of this species. The Pollock is served with tartar sauce on a sesame seed bun.
The Health Benefits of Eating Fried Catfish
No, fried catfish is not as healthy as other cooking methods. While catfish is generally a healthy choice due to its low-calorie, lean protein content and essential vitamins and minerals, deep frying adds a significant amount of calories and fat. Baking or broiling the fish will help keep the calorie and fat content lower while still providing a delicious meal.
Can You Consume the Skin of a Catfish?
No, you should not eat the skin of a catfish. The skin of a catfish can contain levels of chemical contaminants that are higher than those found in other parts of the fish. In order to ensure that you don’t ingest these potentially harmful compounds, it is best to avoid eating any part of the skin. Additionally, removing the skin before cooking can help reduce the overall cooking time and improve the texture and flavor as well.
Alternatives to Catfish in Restaurants
Restaurants may use swai as a cheaper substitute for catfish. Swai is a white fish imported from Asia that is often used in place of catfish. It is a mild-flavored fish with a light, flaky texture, making it a popular choice for many dishes that require white fish. In addition to swai, restaurants may also use tilapia or cod as an alternative to catfish. Both tilapia and cod have mild flavors and flaky textures that make them suitable alternatives for dishes that typically call for catfish.
The Mystery of the Black Stuff in Fried Catfish
The black stuff found in fried catfish is likely caused by the parasite known as the black grub, an immature fluke. It appears as small black spots on the skin and fins of the fish, and when cooked, it looks like pepper flecks throughout the meat. While not a serious health concern, it can cause discoloration and unpleasant taste in the fish. To prevent this from occurring, it is important to buy fresh fish and cook it properly.
The Best Tasting Catfish: A Taste Test
The best tasting catfish is undoubtedly the flathead. Its meat is white and flaky with a mild, sweet flavor. When prepared correctly, the flavor is enhanced by removing the yellow fat in the meat. Other species of catfish, such as channel catfish and blue catfish, are also delicious but may not have the same delicate flavor as flathead. Depending on your taste preferences and how it’s cooked, any type of catfish can be enjoyed.
Preparing Fish for Frying: Should You Rinse Buttermilk Off?
It is not necessary to rinse off the buttermilk before frying fish. In fact, if you coat the fish in a biscuit baking mixture before frying, it will help create a crunchy exterior. To fry the fish, first remove it from the buttermilk and discard any excess buttermilk. Then heat oil in a large skillet over medium heat and place the fish inside. Cook 3-4 minutes per side or until golden and easily flakeable with a fork.
Rinsing Milk Off Fish After Soaking
No, you do not need to rinse off your fish after soaking it in milk. Many people choose to soak their fish in milk to help reduce the “fishy” flavor and odor. The milk helps draw out any impurities, leaving behind a milder flavor. After soaking for 20-30 minutes, you can pat the fish dry and cook it as desired. Rinsing off is unnecessary and may even remove some of the beneficial effects of the milk.
Soaking Catfish in Milk Before Frying: How Long?
For the best flavor and texture, it’s recommended to soak catfish fillets in buttermilk or milk for at least one hour before frying. Soaking the fish in a mixture of milk and a little salt helps to tenderize the meat, while also adding flavor. The longer you soak the catfish, the more tender and flavorful it will be. If time is limited, even 30 minutes of soaking can improve the flavor of your catfish.
Conclusion
Cracker Barrel’s spicy grilled catfish is a delicious and flavorful dish that can be enjoyed by all. It is prepared with a cornmeal crust that creates a light and crispy texture, and the marinade of buttermilk ensures that it stays juicy after frying. Following Jack’s advice, let the catfish soak in milk for an hour before frying to eliminate any fishy taste. With two options of sugar cured and country, there is sure to be something for everyone. So if you’re looking for a tasty seafood meal, look no further than Cracker Barrel’s catfish!
