CRISPY BROILED CATFISH FILLETS
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
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
QUICK CATFISH FILLETS
Steps:
- In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
- Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.
Nutrition Facts : Calories 299 calories, Carbohydrate 8.4 g, Cholesterol 84 mg, Fat 17.4 g, Fiber 0.3 g, Protein 25.7 g, SaturatedFat 3.3 g, Sodium 213.7 mg
CRISPY CATFISH FILLETS
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
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 BAKED CATFISH
Looking for a seafood dinner? Then check out this crispy and baked catfish recipe - a delicious dinner that's ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 450 mg
SOUTHERN FRIED CATFISH
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.
Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g
BAKED CRISPY CATFISH
Make and share this Baked Crispy Catfish recipe from Food.com.
Provided by michmalley
Categories Catfish
Time 30m
Yield 4 oz, 4 serving(s)
Number Of Ingredients 11
Steps:
- . * Preheat oven to 425°F Coat a large nonstick baking sheet with cooking spray.
- * In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
- * Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
- * Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.
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