Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, crispy and spicy catfish fillets. It is one of my favorites. For mine, I will make it a bit tasty. 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. Mix cilantro, canola oil, ginger and garlic in a shallow dish.
Crispy and Spicy Catfish Fillets is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Crispy and Spicy Catfish Fillets is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have crispy and spicy catfish fillets using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Crispy and Spicy Catfish Fillets:
- Get Vegetable oil spray
- Make ready 1 large egg
- Get 1/2 cup buttermilk
- Make ready 2-3 cups panko breadcrumbs
- Take 8 5- to 6-ounce catfish fillets
- Take 1 tablespoon mixed spices
- Get 1-2 lemons sliced, for serving
The secret to our Crispy Baked Catfish Fillets? A dip in egg and a crumb mixture of crackers, oregano and chili pepper. To spoon over the crispy fillets, we're making zesty, creamy remoulade. Originally a French sauce, remoulade is incredibly popular in the region.
Instructions 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)
This dish, inspired by generations of backyard fish fries in the heart of Cajun Louisiana, is rustic Southern fare at its best. Season fillets with blackened seasoning on both sides of fish. Cook in hot oil for a couple minutes on each side. Blackened seasoning will smoke, so reduce heat to prevent fire alarm from going off. This delicious catfish marinade is sweet and spicy.
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