Remove catfish from the refrigerator 20 minutes before cooking.
Servings and Ingredients
|2 lbs. Fish Market fresh farm-raised catfish fillets, ¾ to 1 in. thick|
|Hy-Vee vegetable oil, for frying|
|4 Hy-Vee large eggs, beaten|
|3 c. Hy-Vee Italian seasoned bread crumbs|
|2 Hy-Vee all-purpose flour|
|3 tbsp. Badia Andrew Zimmern Food Adventures citrus herb seasoning|
|Coarsely ground Hy-Vee sea salt, to taste|
|Homemade Tartar Sauce, for serving|
|Chopped Hot-and-Sweet Coleslaw, for serving|
Things To Grab
- Dutch oven
- Wire rack
- Large rimmed baking pan
- Shallow, medium bowl
- Paper towels
Heat 2 in. oil to 375°F in a 5- to 6-qt. Dutch oven over medium heat. Place a wire rack in a large rimmed baking pan; set aside.
Meanwhile, place beaten eggs, bread crumbs and flour each into a separate shallow medium bowl.
Pat catfish dry with paper towels. Cut each fillet lengthwise in half to form strips; cut each strip crosswise in half. Season catfish pieces with citrus herb seasoning. Dust fillet pieces in flour. Then dip pieces, one at a time, in eggs; shake off excess. Coat with bread crumbs, gently pressing to adhere.
Fry coated fish pieces in batches for 2 to 3 minutes or until crisp and cooked through (145 degrees), turning halfway through. Drain on wire rack in baking pan. Season to taste with sea salt. Serve with tartar sauce and coleslaw.
Hyvee Culinary Expert TipNutrition facts cannot be accurately calculated for fried foods.