How to Cook Catfish, CRISPY CATFISH RECIPE, Baked
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Recipe Description for Crispy Catfish
This is another of our old "Shoebox" recipes that we have been going through and "digitizing"..
My Wife and I have several shoe boxes that are stuffed full of old recipes we have gotten from other people over the years.
I decided long ago to put these onto my computer. Some of them are so good, like this one, that I am sharing them with you as a Hub.
Once upon a time, you had to go out and catch your own Catfish if you wanted to enjoy this flavorful fish.
The Catfish is a "bottom feeder" fish and many people would refuse to eat this tasty white fish for this reason.
So, I always recommend that when you go out and catch fresh-water Catfish, you should know the waters that they come from and you should know if there are any significant levels of pollutants in the water.
Why is this? Because the Catfish, being a "bottom feeder", will be more susceptible to having these pollutants in their flesh.
In defense of the lowly Catfish though; if they do contain pollutants, then the other non-bottom-feeders will in all probability have them in their flesh also.
And, today, you will find that mot Catfish sold in supermarkets are "farm grown", which means no problem with pollutants.
An Old Trick from my childhood:
In the old days, when I was a Kid, we would catch our Catfish in the local river and then take them home and place them in the creek behind our home.
Once they had lived in the clean waters of a fresh stream for a couple of weeks, we would then take them out and have them for a delicious dinner. Did this actually get rid of those pollutants, I really don't know, but it made sense to us, at the time.
But, today, the majority of the Catfish available are raised on the big Catfish "farms" popping up across the country and you can now find fresh Catfish in most supermarkets around the country.
Catfish has a unique flavor, and wild catfish has a nice firmness to its meat that you rarely find in a farm raised Catfish..
Sad to say though, as with most "farmed" fish, farm grown Catfish will invariably have a "softer" and less firm flesh than the Wild varieties. Still, the flavor is very good.
Anyway, his is old shoebox recipe of ours will provide a tasty meal, every time.
- Prep time: 5 min
- Cook time: 20 min
- Ready in: 25 min
- Yields: 4- 8-ounceFilets
Ingredients for Crispy Catfish
- 4 - 8-ounce Catfish, Filets
- 3-oz Parmesan Cheese, grated
- 20-each Saltine Crackers
- 1/4- cup Butter, melted
- 1/4- cup Parsley, fresh, chopped
- 1 large Egg, beaten
- 1/2- tsp Salt
- 1- tsp Black Pepper
Instructions for Crispy Catfish
- Place the Crackers, Cheese and Parsley into a blender and mix until everything is finely ground.
- Mix the melted Butter, Salt, Pepper and Egg together in a bowl.
- Pour the Cracker mixture into a large flat pan or bowl.
- Grease the grill top of a broiler pan well and preheat the Oven to 400F.
- Dip the Catfish filets into the Butter/Egg mixture and then coat each side with the Cracker mixture.
- Place the coated filets onto the grill grate and bake for 15-20 minutes, or until the coating is a Golden Brown.
- Remove from the oven when done and serve Hot.
Catfish recipe NOTES
NOTE: This recipe also does well on an Outdoor grill. Just be sure to watch that the temperature stays steady and be careful not to overcook the filets.
NOTE: Be aware that if you do use Saltine crackers in your recipe, then the breading will be more of a light color. If you want a more traditional brown color, use a different cracker, such as Ritz or such.
NOTE: When using fish that has been frozen, you must take the time to thaw the filets out thoroughly, to get rid of as much of the water as possible. Once thoroughly thawed, place the filets onto a paper towel, cover with another and press gently to remove even more water, before preparing.
NOTE: If you like a little spicy flavor in your fish, add a teaspoon or two of your favorite hot sauce, or even a little Cayenne Pepper to the Butter/Egg mixture when preparing.
Nutritional Data for Crispy Catfish
|Serving size: 8-ounce filet|
|Calories from Fat||297|
|% Daily Value *|
|Fat 33 g||51%|
|Saturated fat 13 g||65%|
|Carbohydrates 12 g||4%|
|Sugar 0 g|
|Fiber 0 g|
|Protein 47 g||94%|
|Cholesterol 233 mg||78%|
|Sodium 446 mg||19%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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