Stop serving greasy, fried catfish. Update your usual cooking and breading methods for catfish to create a light and crunchy crust on the fish. The secret to a crisp coating on breaded catfish is to trade traditional cornmeal or bread crumbs and use Japanese bread crumbs called panko. These bread crumbs have a light, fluffy texture that cook to a crisp in a pan or in the oven. Bread your own catfish filets with panko before frying or purchase panko-breaded catfish fillets from the store.
Things You'll Need
- Deep frying pan
- 1 cup vegetable oil
- Deep-fry thermometer
- Spatula or tongs
- Metal cooling rack
- Baking sheet
- Paper towels
Heat the oil over medium-high heat in the frying pan until the top of the oil begins to shimmer. Using a deep-fry thermometer to measure, bring the oil to 350 degrees Fahrenheit.
Lower one or two panko-crusted catfish pieces into the hot oil with a spatula or tongs.
Fry the catfish for two to three minutes on the first side or until the bottom turns golden brown.
Flip the fish and cook for another two to three minute or until golden on the second side.
Transfer the fish to a metal cooling rack to drain and cool for 10 minutes before serving.
Preheat the oven to 375 degrees Fahrenheit.
Arrange a metal cooling rack on top of a baking sheet.
Lay the panko-crusted catfish on the metal rack with at least 1/2 inch of space on all sides of the fish.
Bake the fish in the oven for 25 to 30 minutes or until golden brown.
Let the fish rest for five minutes before serving.
- Photo Credit Jupiterimages/liquidlibrary/Getty Images
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