Crisp Panko Dusted Catfish Fillets Recipes

PANKO CRUSTED CATFISH RECIPE

Steps:

• Whisk spices for buttermilk mixture together with buttermilk.
• Coat both sides of fillets with the buttermilk mixture. Let rest for at least 10 minutes. Can be soaked longer, just refrigerate and remove from refrigerator to counter for 10 minutes.
• Mix spices into bread crumbs.
• Drain one side of fillets on paper towel.
• Coat the fillet with the panko and press down, if needed, to make panko adhere to fish.
• Add enough oil to get a depth of approximately 1 inch deep, in heavy bottom pan. Bring oil to 350-365°F. Add fillets a few pieces at a time. Don't overcrowd the pan. Fry until golden brown (about 3-5 minutes, depending on thickness) on one side, flip and brown second side.
• Drain on wire rack. Serve with sweet potato chips.

SOUTHERN-STYLE OVEN-FRIED CATFISH

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
• Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
• Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

PANKO-BREADED FISH STICKS

Steps:

• Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
• Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.

CATFISH PARMESAN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange in a greased 13x9-in. baking dish. , Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. If desired, serve with tartar sauce and lemon wedges.

CRISPY FISH FILLETS

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

CRISP PANKO-DUSTED CATFISH FILLETS

Steps:

• Preheat the oven to 400 degrees.
• In a large bowl, mix the breadcrumbs and paprika.
• Season the catfish with salt and pepper and press each fillet into the breadcrumbs; flip and repeat.
• Heat a cast-iron skillet, large enough to fit all the fish, over high heat.
• Add the oil.
• When the oil begins to smoke, add the fish and cook for 3 minutes per side.
• Place the skillet in the oven and finish cooking for 5 minutes.

BAKED PANKO-CRUSTED FISH FILLETS

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
• Cut the fish fillets into 6-ounce portions.
• Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
• In a wide bowl, combine the panko breadcrumbs and parsley.
• Put the flour in another wide, shallow bowl.
• In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
• Dip the fish fillets in the plain flour, coating each piece thoroughly.
• Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
• Arrange the crumb-coated fish on the prepared baking sheet.
• Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.

PECAN-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.

SURPRISE COATED CRISP FISH FILETS

Steps:

• Mix the potato, garlic, thyme, oregano, salt and pepper together.
• Dip the fish in the egg then in the potato, coat well.
• Fry on lightly greased pan until golden on both sides approximate time 10 minutes, depending on the thickness of the fish.