Potato Crusted Catfish 5fix
Elevate your weeknight dinner game with this quick and irresistible Potato Crusted Catfish recipe, designed with just five essential ingredients for maximum simplicity and flavor. Tender catfish fillets are coated in a golden, crispy layer of shredded russet potato that delivers the perfect crunch, while a balanced blend of flour, salt, and pepper adds subtle seasoning. This dish is all about texture and ease, with only 15 minutes of prep time and 10 minutes of cooking. Pan-fried to perfection, it combines the homestyle comfort of potatoes with the delicate richness of catfish in a single skillet. Serve this golden masterpiece hot and pair it with fresh greens or roasted vegetables for a well-rounded meal. Perfect for seafood lovers seeking a no-fuss recipe brimming with rustic appeal!
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 large russet potato
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cups vegetable oil
Instructions
1. Rinse the catfish fillets under cold water and pat them dry with paper towels. Set aside.
2. Peel the russet potato and use a box grater to shred it into fine julienne strips. Place the shredded potato in a bowl of cold water to remove excess starch.
3. In a shallow dish, combine the all-purpose flour, salt, and black pepper. Mix thoroughly.
4. Drain the shredded potato and pat it dry with paper towels to remove moisture.
5. Dredge each catfish fillet in the seasoned flour, coating both sides evenly and shaking off any excess flour.
6. Take the shredded potato and press a thin layer onto both sides of each floured catfish fillet, pressing gently to make the potato stick.
7. Heat the vegetable oil in a large non-stick skillet over medium-high heat.
8. Once the oil is hot, carefully add the potato-crusted catfish fillets to the skillet. Cook for 4-5 minutes on each side, or until the potato crust is golden brown and crispy and the fish is cooked through.
9. Remove the catfish from the skillet and place it on a plate lined with paper towels to drain any excess oil.
10. Serve hot with your choice of sides, such as a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2603 mg | 113% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 2.4 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2959 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
