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Peanut Crusted Catfish

Nov
12
2012
Peanut Crusted Catfish
Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 large eggs, lightly beaten with 1 tablespoons water
  • 1 cup ground lightly salted peanuts (use a food processor to grind as finely as possible)
  • 1 cup panko breadcrumbs
  • 4 (6-ounce) fillets catfish
  • Peanut oil, for frying
Instructions

  1. Combine flour, salt, and pepper in a large, shallow container. In a separate shallow container, whisk the eggs and water. Combine the ground peanuts and panko in a food processor and pulse until well combined. Transfer panko mixture to a shallow container.
  2. Dust catfish fillets in the seasoned flour, coat in the egg wash, and dredge in the panko mixture.
  3. Pour peanut oil in a large, cast iron skillet to a depth of 1/4 inch. Heat over medium-high heat, just until smoking. Add catfish fillets and cook on 1 side until golden. Flip fillets and drain off most of the oil. Place the skillet in a 350° convection oven and bake catfish for 1 to 2 minutes or until golden brown and cooked through. Serve catfish on spicy fennel slaw.

Yield: 4 servings (8 to 10 tasting portions)

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