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How to Bake Catfish, an Easy Recipe for Crispy Catfish Filets
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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" for easy reference in the future..
By shoebox recipe, I am talking about those shoe boxes we have kept old recipes in for decades now that are either cut out of magazines or were hand written on pieces of paper and shared with us by friends over the years.
I decided long ago to try and organize these great recipes and put them in a digital format on my computer. Some of them are so good, like this one, that I will be sharing them with you in the future.
So let's talk a little about Catfish!
Catfish are bottom feeders
Once upon a time, our ancestors had to go out and catch their own Catfish, if they wanted to enjoy this flavorful fish.
I will admit that because the Catfish is a "bottom feeder" fish a lot of people refuse to eat this tasty white fish, even today.
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 honestly, today,you will find that almost all Catfish sold in supermarkets are "farm grown", which means there are no problem with them containing 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 house.
Once these catfish 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 for sure, 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 will now find fresh firm-fleshed Catfish in most supermarkets around the country that are grown on these farms.
Catfish has a unique flavor, and wild catfish has a nice firmness to its meat that you wouldn't find in a farm raised Catfish..
This was because most "farmed" fish Catfish invariably had a "softer" and less firm flesh than the Wild varieties. The problem was that the fish were raised in smaller tanks and couldn't swim around very much. But, the farmers have taken heed and now raise their product in larger tanks and the filets are now as firm as a wild catfish.
Anyway, this is old shoebox recipe of ours , worked well for decades on wild catfish and will do just as well with the newer farmed varieties and will provide you with a tasty meal, every time.
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.
I picked this book up at a flea market and I have used it several times for some different catfish recipes, and each recipe was easy to use.
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.|
How to Clean a Catfish
© 2011 Don Bobbitt