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.
Crispy Fried Fish
- 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
- 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.