Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, crispy and spicy catfish fillets. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
However, I want to be healthy. So we tried using the air-fryer to cook the fish fillets. This recipe can also be used for other kinds of fish.
Crispy and Spicy Catfish Fillets is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Crispy and Spicy Catfish Fillets is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have crispy and spicy catfish fillets using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Crispy and Spicy Catfish Fillets:
- Get Vegetable oil spray
- Take 1 large egg
- Get 1/2 cup buttermilk
- Get 2-3 cups panko breadcrumbs
- Make ready 8 5- to 6-ounce catfish fillets
- Take 1 tablespoon mixed spices
- Make ready 1-2 lemons sliced, for serving
Originally a French sauce, remoulade is incredibly popular in the region. This dish, inspired by generations of backyard fish fries in the heart of Cajun Louisiana, is rustic Southern fare at its best. The spicy cornmeal breading on these spicy baked catfish fillets stays crispy when the fish is baked on a ventilated broiler pan. Remove fillet from bag, and place on a broiler pan coated with cooking spray.
Steps to make Crispy and Spicy Catfish Fillets:
- 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 (I brushed along the foil with vegetable oil instead).
- In a wide, shallow bowl, whisk together the egg and buttermilk. Place the panko (I used coarse bread crumbs) in another wide, shallow dish. Sprinkle the fillets all over with the Old Bay seasoning (I created my own 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 (bread crumbs), 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 (brush) the fillets with the vegetable oil.
- Bake for 8 minutes. Use a spatula to carefully flip the fillets and spray (brush) them again with oil. Bake until lightly browned, about 8 minutes more. Serve with lemon slices (and garlicky mayochup sauce, optional)
Reviews for: Photos of Crispy Fish Fillets. The coating came off a few of the fillets and what remained was little gummy where it met the fish. So for fish perfection dust all the fillets in flour then run them all through the first dip/potato dredge then all of them through the second dip/dredge then. Your catfish fillets are now ready for inclusion in your favorite recipes. Catfish can stand up to extremely strong flavors, so are often used in very spicy creole or east asian dishes.
So that is going to wrap it up for this special food crispy and spicy catfish fillets recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
