Crispy And Spicy Catfish Fillets Recipes

Steps:

• Position a rack in the top third of the oven and preheat to 400 degrees F.
• Spray a large baking sheet with cooking spray.
• Season fish with Old Bay seasoning.
• In a shallow dish, whisk the buttermilk and egg to combine.
• Dip the fillets in the buttermilk, then coat on both sides with the breadcrumbs.
• Arrange in single layer on the baking sheet.
• Spray the fillets with the cooking oil and bake for 8 minutes.
• Carefully turn the fillets and spray again with the oil; continue to bake until crispy, about 8 minutes longer.

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.

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.

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.

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.

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.

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.