Catfish, a freshwater fish known for its mild flavor and firm texture, is a popular choice for many home cooks. If you're craving crispy catfish fillets that are golden brown on the outside and tender and flaky on the inside, look no further. This article provides a comprehensive guide to selecting the best catfish fillets and mastering the art of achieving that perfect crispy texture. From selecting the right ingredients to perfecting the cooking technique, we'll take you through each step to ensure your catfish fillets turn out crispy and delicious every time.
Let's cook with our recipes!
CRISPY CATFISH
"Grilling is my family's favorite way to fix meals," writes Rhonda Dietz from Garden City Kansas. "Because my husband savors well-prepared meals, this recipe quickly became one of his most requested."
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow dish, combine the first four ingredients. Pat fillets dry; dip in butter, then coat with crumb mixture. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork.
Nutrition Facts :
CRISPY BROILED CATFISH FILLETS
Sneak a bit of the South into your supper plans--without a lot of fat--with this quick way to serve sweet catfish, coated with crunchy seasoned cornmeal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Spray shallow baking pan with nonstick cooking spray. Beat egg in shallow dish or pie pan until foamy. Add milk; mix well. In another shallow dish, combine cornmeal, lemon peel, salt, thyme and pepper; mix well.
- Dip catfish fillets in egg mixture; dip in cornmeal mixture to coat. Arrange fish in sprayed pan.
- Broil 4 to 6 inches from heat for 8 to 10 minutes or until fish flakes easily with fork, turning once. Serve tartar sauce with fish.
Nutrition Facts : Calories 225, Carbohydrate 10 g, Cholesterol 140 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 380 mg, Sugar 2 g
QUICK CATFISH FILLETS
Steps:
- In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
- Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 299 calories, Carbohydrate 8.4 g, Cholesterol 84 mg, Fat 17.4 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 213.7 mg
SOUTHERN FRIED CATFISH
Steps:
- In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
- In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
- Heat oil in deep fryer to 365 degrees F (185 degrees C).
- Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
CRISPY BAKED CATFISH
Serve up Crispy Baked Catfish with breadcrumb coating for a delicious dinner entrée this evening. Topped with fresh avocado slices and cucumber-lime salsa, each bite of this Crispy Baked Catfish dish is packed with flavor.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Combine coating mix, garlic powder and onion powder in medium bowl; stir in cheese.
- Spray baking sheet with cooking spray. Moisten fish with water. Add, 1 piece at a time, to coating mixture, turning to coat both sides of each fish piece with coating mixture. (Fish pieces will not be completely coated with coating mixture.) Place on prepared baking sheet. Top with any remaining coating mixture. Lightly press coating mixture into fish to secure.
- Bake 20 min. or until fish flakes easily with fork. Meanwhile, combine all remaining ingredients except avocado.
- Cut avocado into 6 slices. Serve fish topped with cucumber mixture and avocados.
Nutrition Facts : Calories 4940, Fat 398 g, SaturatedFat 57 g, TransFat 4.5 g, Cholesterol 75 mg, Sodium 25540 mg, Carbohydrate 283 g, Fiber 26 g, Sugar 200 g, Protein 37 g
CRISPY BAKED FISH FILLETS
The secret to our Crispy Baked Catfish Fillets? A dip in egg and a crumb mixture of crackers, oregano and chili pepper. Try this baked catfish tonight.
Provided by My Food and Family
Categories Dairy
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat egg in pie plate. Mix cracker crumbs and seasonings in separate pie plate. Dip fish, 1 fillet at a time, in egg then in crumb mixture, turning to coat both sides of each. Place in foil-lined 15x10x1-inch pan sprayed with cooking spray.
- Bake 15 min. or until fish flakes easily with fork. Meanwhile, mix mayo and chiles.
- Serve fish with mayo mixture.
Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 95 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g
CRISPY CATFISH FILLETS
This recipe can also be used for other kinds of fish. It's lowfat, and I got it from Cooking Light Magazine several years ago.
Provided by Chef PotPie
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Combine dressing and egg whites, whisk well.
- Combine cornmeal, parmesan, flour, pepper and salt in shallow dish.
- Pat fish dry, dip in egg mixture and dredge in cornmeal mixture.
- Place fish on a baking sheet coated with cooking spray.
- Bake 8-12 minutes each side until lightly browned and fish flakes easily.
- Serve with lemon wedges.
CRISPY BAKED CATFISH
Looking for a seafood dinner? Then check out this crispy and baked catfish recipe - a delicious dinner that's ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 450°. Spray broiler pan rack with cooking spray. If fish fillets are large, cut into 4 serving pieces.
- Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture.
- Place fish on rack in broiler pan. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.
Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 450 mg
CRISPY AND SPICY CATFISH FILLETS
When I went fishing with my dad, more often than not we caught buckets of catfish. I loved every moment of those days, right up until he'd cook the catfish by just tossing it on the grill with nothing more than some salt and pepper-then I wasn't so happy. I loved just about anything breaded-still do!-so I took matters into my own hands and came up with this recipe. The breading keeps the fish tender and moist. The only thing I've changed about this dish since I was a kid is the bread crumbs. Ever since fluffy Japanese panko (page 80) has become widely available, I use it instead of regular dried bread crumbs for almost all my breaded dishes. Try this with Spicy Roasted Brussels Sprouts (page 138) and Lemon Fettuccine (page 134).
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Position a rack in the top third of the oven and preheat the oven to 400°F. Coat a large baking sheet with vegetable oil spray.
- In a wide, shallow bowl, whisk together the egg and buttermilk. Place the panko in another wide, shallow dish. Sprinkle the fillets all over with the Old Bay seasoning.
- Working with one fillet at a time, coat it on both sides with the egg mixture and allow the excess to drip off. Place it in the panko, and coat on both sides. Transfer to the prepared baking sheet. Repeat with the remaining fillets, arranging them on the baking sheet in a staggered formation so they all fit. Spray the fillets with the vegetable oil.
- Bake for 8 minutes. Use a spatula to carefully flip the fillets and spray them again with oil. Bake until lightly browned, about 8 minutes more. Serve with lemon slices.
Tips:
- Selecting Catfish Fillets: Choose fresh, firm, and evenly-colored fillets. Avoid any that appear slimy or have an off odor.
- Seasoning: Don't be afraid to experiment with different seasonings to enhance the flavor of the catfish. Some popular options include paprika, garlic powder, onion powder, cayenne pepper, and lemon pepper.
- Dredging: Properly coat the catfish fillets in flour or bread crumbs to ensure a crispy outer layer. Make sure to shake off any excess coating before frying.
- Frying: Use a deep fryer or a large skillet with enough oil to completely submerge the catfish fillets. Maintain a consistent temperature of around 375°F (190°C) to achieve a golden-brown crust.
- Draining: After frying, place the catfish fillets on a wire rack or paper towels to drain any excess oil.
Conclusion:
Crispy catfish fillets are a versatile dish that can be enjoyed as a main course or as part of a larger meal. With the right ingredients and techniques, you can easily prepare this delicious and satisfying dish at home. Serve it with your favorite sides, such as tartar sauce, coleslaw, or French fries, for a complete and satisfying meal. Whether you're a seasoned cook or just starting out, crispy catfish fillets are a great option to add to your culinary repertoire. So, grab some fresh catfish fillets, gather your seasonings, and get ready to indulge in this crispy and flavorful dish!
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