You don’t have to deep-fry fish to get a crunchy coating. I pan fried catfish fillets in just one tablespoon of safflower oil, and my family gave me rave reviews. Crispy without tasting greasy, this method also works on chicken tenders.
RECIPE
Crispy Fried Fish
Serves 4
Ingredients:
- 4 4-5 oz. fillets of catfish or any firm white fish
- 1 Tbsp. safflower oil
- 1 egg
- ¼ cup flour
- ½ cup Panko bread crumbs
- 2 Tbsp. grated cheese (I use Parmesan, but cheddar works, too)
- 1 tsp. Kosher salt
- ¼ tsp. freshly ground pepper
Directions:
- Preheat a large cast iron skillet over medium heat.
- Salt and pepper the fish.
- Beat one egg. Set up a breading station with flour, egg wash, and bread crumbs.
- Mix the cheese in with the bread crumbs.
- Add oil to the skillet.
- Dredge fish fillets in flour first, then egg wash, then bread crumbs/cheese mixture. Be sure fish is covered thoroughly.
- Place each fillet in the hot oil. Do not move. Cook, uncovered for at least five minutes or until fish browns along the edges.
- Carefully turn each fillet and cook an additional 5 minutes.
- Plate and serve immediately.
Fried fish doesn’t have to be greasy!
I use tilapia,dip the filets in Egg Beaters, then coat with ground pecan meal sprinkled with garlic powder and fry it in canola oil. I buy the ground pecan meal on trips to South Carolina. Can’t get it anywhere else and it doesn’t work to grind the nuts myself.
That’s a delicious idea, Nancy! I do grind my own pecans in my Vitamix so I will try that next time. As to tilapia vs. catfish, I use whichever Publix has on sale that week in their seafood dept. LOL