Almond Crusted Catfish Recipes

OVEN BAKED ALMOND CRUSTED CATFISH FILLETS

Steps:

• Set oven rack slightly above the middle of the oven and preheat to 500.
• Cut the catfish fillets into serving size pieces.
• Place the milk in a bowl and whisk the egg into it.
• Add the Cajun spice, minced onion and black pepper to the milk/egg mixture.
• In a separate flat dish, mix the bread crumbs and the sliced almonds. Dip the fish pieces into the seasoned egg wash, then coat them with bread crumb/almond mixture.
• Place the coated catfish fillets on a well greased (olive oil or similar oil) flat baking pan.
• Pour the melted butter evenly over the fillets.
• Place the baking pan on rack and bake for 10-12 min or until fish flakes easily. It is better not to over-cook fish.

ALMOND CRUSTED CATFISH

Steps:

• Preheat oven to 475°F.
• In a medium bowl, combine bread crumbs, cheese, almonds, garlic, salt and pepper.
• Place the olive oil in a shallow dish.
• Brush fillets in olive oil.
• Dredge fillets in breadcrumb mixture.
• Bake fillets for 15 minutes or until fish flakes easily when tested with a fork.

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

SKINNY ALMOND-CRUSTED FISH

Steps:

• Preheat oven to 450°F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into two serving-size pieces, if necessary. Measure thickness of fish.
• Place flour in a shallow dish or small bowl. In another shallow dish, whisk together egg white and milk. In a third shallow dish, combine bread crumbs, almonds, and thyme. Coat both sides of fillets with flour. Dip fillets in the egg mixture; dip in bread crumb mixture to coat.
• Place fish in prepared pan. Drizzle fish with oil. Bake until fish begins to flake when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish).

ALMOND-TOPPED FISH

Steps:

• Place butter in a 13x9-in. baking dish; heat in a 400° oven until melted. Spread butter over bottom of dish; cover with onion. , Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. , Bake, uncovered, at 400° until fish flakes easily with a fork, 18-20 minutes. Sprinkle with almonds.

ALMOND-CRUSTED TILAPIA

Steps:

• Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
• Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
• Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.

ONION DIJON CRUSTED CATFISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
• Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

FISH WITH TOASTED ALMONDS

Steps:

• Place a large dry nonstick skillet over medium heat, and add almonds. Stir constantly until they are tinged with color. Take from heat, and transfer to a bowl to cool.
• Season both sides of the fish well with salt and pepper. Place the same pan over medium heat, and add butter and olive oil. When both begin to bubble, add cod fillets skin side up. Brown fish until opaque all the way through, turning once, 3 to 4 minutes a side. Transfer fish to a warm serving plate, skin side down.
• Reduce heat under pan to low, and add lemon juice. Stir to blend with butter and oil, then pour this sauce over fillets. Scatter parsley over cod, and scatter with toasted almonds. Serve immediately.

ALMOND-CRUSTED CATFISH

Steps:

• In a shallow bowl, mix flour with salt and pepper. Dredge fillets in seasoned flour.
• In a large, nonstick skillet, heat oil over medium heat on stovetop. When oil is very hot, gently place fillets in skillet and cook for 3 to 4 minutes per side, or until fillets flake easily with a fork. Transfer fillets to a serving platter and keep warm.
• Wipe the skillet clean with a paper towel, and return to medium heat. Melt butter in skillet. Add almonds and cook until light brown. Add zest and lemon juice, stirring for 10 to 15 seconds. Pour sauce over fillets and garnish with parsley and lemon.