Potato Crusted Catfish Recipes

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.

RED POTATO CRUSTED FISH

Steps:

• Mix basil, paprika, garlic salt, pepper and rub into filets.
• Brush fish with egg then place 6 slices of potato to cover fish.
• Heat oil and butter in pan.
• Gentle place potato side down in hot pan and do not move.
• Place on top side six more slices of potato.
• Cook till you see the edges are browning and the filtes move easily about 4-5 minutes.
• Ever so carefully flip fish away from you.
• Trying to keep the potatoes in place.
• Fry for 4 more minutes.
• Drain on paper towel.
• Serve hot seasoned with salt,lemon juice and garnish with lemon slices.
• OPTIONAL --
• Pan fry the one side then place the oven proof pan under the broiler to finish cooking and browning the top side.
• So you don`t have to flip.
• Just keep an eye not to burn it.

POTATO CRUSTED CATFISH #5FIX

Steps:

• Combiner buttermilk and hot sauce in a ziplock bag. Add fish filets and refrigerate for 10 minutes .
• Heat oil in a skillet over medium high heat.
• Place potatoes in a bowl and use a pair of scissors to cut potatoes into smaller shreds (about 1/4 inch pieces). Pat with a paper towel to remove any excess water.
• Remove fish from buttermilk allowing excess to drip of and place on a paper towel. Divide half of the potatoes evenly between the fish filets spreading and pressing firmly onto the tops of fish filets. The layer of potatoes should be about 1/4 inch thick.
• Carefully place fish, potato side down, into hot oil. Press remaining potatoes onto the fish filets. Cook 6-8 minutes until the potatoes on the bottom side are brown and crispy, then carefully turn and cook an additional 6-8 minutes until the other side is brown and the fish is cooked through.

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.

CRUNCHY CATFISH NUGGETS

Steps:

• In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat.
• Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.