Best 3 Bacon Crumbled Catfish Filets Recipes

**Bacon-Crumbled Catfish Fillets: A Crispy, Savory Delight**

Indulge in the crispy, savory goodness of bacon-crumbled catfish fillets, a culinary delight that tantalizes taste buds with its unique blend of flavors and textures. This delectable dish features tender catfish fillets coated in a crispy crust of bacon crumbs, creating a harmonious balance between the delicate fish and the smoky, salty bacon. Served alongside a zesty tartar sauce and tangy lemon wedges, these bacon-crumbled catfish fillets are sure to leave a lasting impression on your palate. Whether you're a seasoned chef or a home cook looking to impress your family and friends, this recipe provides step-by-step instructions to guide you through the cooking process, ensuring perfect results every time. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to a world of flavor and satisfaction.

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BACON CRUMBLED CATFISH FILETS RECIPE - (4/5)

Bacon Crumbled Catfish Filets Recipe - (4/5) image

Provided by AllysKitchen

Number Of Ingredients 12

Ingredients

GARNISH:
4 slices thick bacon fried & crumbled
2 large catfish fillets
1 teaspoon lemon pepper
1/2 teaspoon pepper
1/2 teaspoon sea salt
1 teaspoon Cajun seasoning (or Old Bay)
2 tablespoons coconut oil
2 tablespoons butter
Meyer Lemon Juice/Zest
Green onioins, chiffonade sliced
Mango/Peach Salsa or your favorite (mine was store bought)

Steps:

Season catfish, both sides, with lemon pepper, pepper, salt, and Cajun seasoning. Put coconut oil and butter in heavy skillet on medium high heat. Let it get hot. Put catfish in (do not crowd) and cook on each side about 4-5 minutes depending on the thickness of the catfish. Remove and garnish with some bacon crumbles, lemon zest/juice, green onions and your favorite topping.

DELICIOUS CATFISH CLASSIQUE RECIPE - (4.5/5)

Delicious Catfish Classique Recipe - (4.5/5) image

Provided by á-175897

Number Of Ingredients 17

Ingredients

4.5 ounces all-purpose flour, about 1 cup
1 1/4 cups plain yellow cornmeal
2 tablespoons flour
1 teaspoon freshly ground black pepper
1 cup nonfat buttermilk
1 large egg, lightly beaten
5 cups peanut or canola oil
4 farm-raised catfish fillets, 4 ounces
3/4 teaspoon kosher salt, divided
2 applewood-smoked bacon slices
1 tablespoon butter
18 medium shrimp, peeled and deveined (about 1 pound)
1/2 cup finely chopped onion
1 teaspoon minced fresh garlic
1 cup 2% reduced-fat milk
3/4 cup fat-free, lower-sodium chicken broth
1/4 cup sliced green onions

Steps:

Preheat oven to 250°F. Place 1 cup flour in a shallow dish or bowl. Combine cornmeal, 2 tablespoons flour, and pepper in a second shallow dish, stirring well with a whisk. Combine buttermilk and egg in a third shallow bowl or dish, stirring well with a whisk. Heat oil to 385°F in a Dutch oven. Sprinkle both sides of fillets with 1/2 teaspoon salt. Dredge 2 fillets in flour. Dip in buttermilk mixture, and dredge in cornmeal mixture. Fry breaded fillets for 5 minutes or until golden brown and fish flakes easily when tested with a fork. Place fried fillets on a wire rack in a jelly-roll pan, and keep warm in a 250°F oven. Repeat procedure with remaining fillets, flour, buttermilk mixture, and cornmeal mixture. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add butter to drippings in pan. Add shrimp; sauté 3 to 5 minutes or until done. Remove shrimp from pan; keep warm. Add onion to pan; sauté 3 minutes or until tender. Add garlic; sauté 30 seconds. Sprinkle with 2 tablespoons flour; cook 1 minute, stirring constantly. Stir in milk, broth, and 1/4 teaspoon salt; bring to a simmer. Cook 3 minutes or until slightly thick, stirring frequently. Place 1 catfish fillet on each of 6 plates; top each serving with about 1/3 cup sauce, 3 shrimp, 2 teaspoons green onions, and crumbled bacon. Serve immediately.

SKILLET-GRILLED CATFISH

Skillet-Grilled Catfish image

The Cajun flavor is great in this skillet-grilled catfish recipe. You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. -Traci Wynne, Denver, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 to 1/2 teaspoon pepper
4 catfish fillets (6 to 8 ounces each)
1/4 cup butter

Steps:

In a large shallow dish, combine the first 9 ingredients. Add catfish, 1 fillet at a time, and turn to coat., Place a large cast-iron skillet on a grill rack over medium-high heat. Melt butter in the skillet; add catfish in batches, if necessary. Grill, covered, until fish just begins to flake easily with a fork, 5-10 minutes on each side.

Nutrition Facts : Calories 222 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 366mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

Use fresh catfish fillets for the best flavor and texture.
Season the catfish fillets with salt and pepper before cooking to enhance their flavor.
Dip the catfish fillets in egg wash and then coat them in crushed bacon and bread crumbs to create a crispy crust.
Pan-fry the catfish fillets in hot oil until they are golden brown and cooked through.
Serve the catfish fillets immediately with your favorite sides, such as mashed potatoes, coleslaw, or tartar sauce.

Conclusion:

Bacon-crumbled catfish fillets are a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish fillets are crispy on the outside and tender on the inside, and the bacon and bread crumbs add a flavorful crust. This dish is sure to be a hit with your family and friends.