WRIC Richmond News and Weather - Crispy Oven-Fried, Pan-Fried, or Grilled Creole or Cajun Catfish Fillets

Crispy Oven-Fried, Pan-Fried, or Grilled Creole or Cajun Catfish Fillets

CRISPY OVEN-FRIED, PAN-FRIED, OR GRILLED CREOLE OR CAJUN CATFISH FILLETS
4 servings

• 1 to 1½ pound(s) catfish fillets or other fish fillets, fresh or frozen, thawed, cut into 4 (4 to 6-ounce ) serving pieces
• About ¾ cup buttermilk or reduced-fat or no-fat buttermilk
• Few drops Tabasco sauce or other hot pepper sauce (optional)
• Few drops garlic juice (optional)
• About ¾ cup fine cracker or breadcrumbs or Italian-style-seasoned bread crumbs
• Creole or Cajun seasoning as desired
• About 2 to 3 tablespoons extra virgin olive oil or other cooking oil (canola, corn, or safflower oil), or melted butter or margarine (see note)
• 1½ tablespoons lemon juice or to taste (preferably freshly squeezed)
• 1 tablespoon minced parsley (no stems) for garnish
• Thin lemon wedges for garnish
• Salt and freshly ground black or white pepper to taste
   

In a shallow bowl, combine buttermilk, Tabasco sauce, and garlic juice, blending well. Combine cracker or breadcrumbs and seafood seasoning, mixing well; spread crumb mixture out on a sheet of wax paper or place in a zip-lock plastic bag.  Dip fish fillets in buttermilk mixture and then coat each fillet in crumb mixture.   Arrange fish fillets in one layer in a lightly greased 13 x 9 x 2-inch or 12 x 8 x 2-inch baking dish; evenly drizzle olive oil or melted butter over fillets.  Bake, uncovered, in a preheated very hot oven (450 to 500 degrees F.) for 12 to 15 minutes or until fish flakes easily with a fork.  Sprinkle each serving with lemon juice and minced parsley and garnish each with thin lemon wedges.  Pass salt and pepper to taste.  

Note: May omit or reduce oil or butter, if desired; thoroughly coat baking dish and fish fillets with olive oil or butter-flavored non-caloric vegetable cooking spray. 

Pan-frying or Grilling: Catfish may be pan-fried in hot oil or melted butter in a large skillet over moderate heat until crispy, about 4 to 5 minutes per side.  Or, catfish may be grilled on a charcoal barbecue grill or gas grill .  Place catfish on a sheet of heavy-duty aluminum foil or in a fish grilling basket on the grill rack set at the highest level of the grill; drizzle fish fillets with oil or melted butter.  Grill over moderate to hot charcoal coals or gas grill set at medium high setting until fish is crispy, golden brown, and flakes easily with a fork, about 4 to 5 minutes per side.