Best Crispy Catfish Fillets Recipes

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CRISPY BROILED CATFISH FILLETS



Crispy Broiled Catfish Fillets image

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

1 egg
1/4 cup milk
1/3 cup yellow cornmeal
1 1/2 teaspoons grated lemon peel
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1 lb. catfish fillets
1/2 cup tartar sauce, if desired

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

CRISPY CATFISH FILLETS



Crispy Catfish Fillets image

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

2 tablespoons light ranch salad dressing
2 egg whites
6 tablespoons cornmeal
1/4 cup grated parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/8 teaspoon salt
4 -6 ounces catfish fillets
cooking spray
lemon wedge

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 AND SPICY CATFISH FILLETS



Crispy and Spicy Catfish Fillets image

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

Vegetable oil spray
1 large egg
1/2 cup buttermilk
2 to 3 cups panko
8 5- to 6-ounce catfish fillets
1 tablespoon Old Bay or Season-All seasoning
1 to 2 lemons, sliced, for serving

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.

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