BAKED PANKO-CRUSTED FISH FILLETS
Steps:
- Gather the ingredients. Heat the oven to 425 F.
- Line a rimmed baking sheet with aluminum foil or parchment paper and then spray it with nonstick cooking spray.
- Cut the fish fillets into 6-ounce portions.
- Sprinkle both sides of the fish pieces with salt and freshly ground black pepper.
- In a wide bowl, combine the panko breadcrumbs and parsley.
- Put the flour in another wide, shallow bowl.
- In a third bowl, whisk the eggs or egg substitute with the Cajun seasoning and mayonnaise.
- Dip the fish fillets in the plain flour, coating each piece thoroughly.
- Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture, pressing lightly to help the crumbs adhere to the fish. Repeat with the remaining fish.
- Arrange the crumb-coated fish on the prepared baking sheet.
- Bake for about 16 to 20 minutes, or until the fish flakes easily with a fork. The time in the oven depends on thickness, so adjust for very thin or very thick fish fillets. Serve the baked fish fillets with the lemon wedges and tartar sauce or rémoulade sauce.
Nutrition Facts : Calories 406 kcal, Carbohydrate 26 g, Cholesterol 256 mg, Fiber 2 g, Protein 48 g, SaturatedFat 2 g, Sodium 899 mg, Sugar 2 g, Fat 11 g, ServingSize 4 servings, UnsaturatedFat 0 g
PANKO CRUSTED CATFISH RECIPE
This Panko Crusted Catfish Recipe is easy, delicious and made a bit better for you than traditional deep fried catfish with just a few simple swaps!
Provided by Beth Neels
Categories entree Main Course
Time 30m
Number Of Ingredients 15
Steps:
- Whisk spices for buttermilk mixture together with buttermilk.
- Coat both sides of fillets with the buttermilk mixture. Let rest for at least 10 minutes. Can be soaked longer, just refrigerate and remove from refrigerator to counter for 10 minutes.
- Mix spices into bread crumbs.
- Drain one side of fillets on paper towel.
- Coat the fillet with the panko and press down, if needed, to make panko adhere to fish.
- Add enough oil to get a depth of approximately 1 inch deep, in heavy bottom pan. Bring oil to 350-365°F. Add fillets a few pieces at a time. Don't overcrowd the pan. Fry until golden brown (about 3-5 minutes, depending on thickness) on one side, flip and brown second side.
- Drain on wire rack. Serve with sweet potato chips.
Nutrition Facts : Calories 338 kcal, Carbohydrate 31 g, Protein 28 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 85 mg, Sodium 2184 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
CRISP PANKO-DUSTED CATFISH FILLETS
Make and share this Crisp Panko-Dusted Catfish Fillets recipe from Food.com.
Provided by ratherbeswimmin
Categories Catfish
Time 26m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, mix the breadcrumbs and paprika.
- Season the catfish with salt and pepper and press each fillet into the breadcrumbs; flip and repeat.
- Heat a cast-iron skillet, large enough to fit all the fish, over high heat.
- Add the oil.
- When the oil begins to smoke, add the fish and cook for 3 minutes per side.
- Place the skillet in the oven and finish cooking for 5 minutes.
Nutrition Facts : Calories 397.9, Fat 17.2, SaturatedFat 3.6, Cholesterol 124.7, Sodium 420.2, Carbohydrate 19.7, Fiber 1.4, Sugar 1.7, Protein 38.2
PAN FRIED CATFISH FILETS
Steps:
- In a mixing bowl, stir together cornmeal, cayenne pepper, paprika and onion powder. Mix well. Pour mixture onto a large sheet of waxed paper.
- Heat oil in a large skillet over medium heat.
- Pour milk into a medium bowl. Dip catfish filets into milk and hold up and let the milk drip off. Roll the milk-soaked filet in the cornmeal mixture until completely covered. Set aside.
- Fry the garlic in the hot skillet, but do not burn. Add the coated catfish filets and cook for 5 to 7 minutes on each side, sprinkling salt on the fish after each turn. Cook until golden brown and fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 489.5 calories, Carbohydrate 32.7 g, Cholesterol 57.5 mg, Fat 29.3 g, Fiber 2.1 g, Protein 22.5 g, SaturatedFat 5.5 g, Sodium 88.2 mg, Sugar 3.9 g
CRISPY BAKED CATFISH
Serve up Crispy Baked Catfish with breadcrumb coating for a delicious dinner entrée this evening. Topped with fresh avocado slices and cucumber-lime salsa, each bite of this Crispy Baked Catfish dish is packed with flavor.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Combine coating mix, garlic powder and onion powder in medium bowl; stir in cheese.
- Spray baking sheet with cooking spray. Moisten fish with water. Add, 1 piece at a time, to coating mixture, turning to coat both sides of each fish piece with coating mixture. (Fish pieces will not be completely coated with coating mixture.) Place on prepared baking sheet. Top with any remaining coating mixture. Lightly press coating mixture into fish to secure.
- Bake 20 min. or until fish flakes easily with fork. Meanwhile, combine all remaining ingredients except avocado.
- Cut avocado into 6 slices. Serve fish topped with cucumber mixture and avocados.
Nutrition Facts : Calories 4940, Fat 398 g, SaturatedFat 57 g, TransFat 4.5 g, Cholesterol 75 mg, Sodium 25540 mg, Carbohydrate 283 g, Fiber 26 g, Sugar 200 g, Protein 37 g
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