Catfish Basket Recipe
Three thick juicy fillets seasoned with our own panko breadcrumbs. Served with tartar sauce.
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Ingredients
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Catfish Fillets
Panko Breadcrumb Coating
Tartar Sauce
Frying
Method
Prepare the Catfish
- 1
Season the Catfish
Pat the catfish fillets dry with paper towels. Season both sides of the fillets with salt, black pepper, paprika, and lemon juice. Set aside for 15 minutes.
Prepare the Panko Coating
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour, beaten eggs mixed with milk, and panko breadcrumbs mixed with garlic powder and onion powder.
Bread the Catfish
- 3
Coat the Fillets
Dip each seasoned catfish fillet into the flour to coat, shaking off excess. Then dip into the egg mixture, and finally coat with panko breadcrumbs, pressing gently to adhere.
Fry the Catfish
- 4
Heat Oil
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
- 5
Fry the Fillets
Carefully add the breaded catfish fillets to the hot oil in batches. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Prepare Tartar Sauce
- 6
Mix Ingredients
In a small bowl, combine mayonnaise, relish, lemon juice, capers, and salt. Mix well and refrigerate until ready to serve.
Serve
- 7
Plate and Serve
Serve the hot catfish fillets in a basket with a side of tartar sauce for dipping.
