Best 5 Potato Crusted Catfish 5fix Recipes

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Feast your taste buds on a culinary adventure with our tantalizing potato-crusted catfish recipes. Discover a symphony of flavors and textures as you explore five unique takes on this Southern classic. From the crispy golden crust of the pan-fried catfish to the irresistible crunch of the oven-baked version, each recipe promises an explosion of taste. Indulge in the zesty kick of the lemon-herb catfish or embrace the bold Cajun spices in the blackened catfish. For a healthier twist, try the air-fryer catfish that delivers crispy perfection without the guilt. And for those who love a creamy delight, the creamy dill sauce in the baked catfish recipe will leave you craving more. Embark on a culinary journey that celebrates the versatility and deliciousness of potato-crusted catfish today!

Let's cook with our recipes!

TORTILLA CRUSTED CATFISH PO' BOYS



Tortilla Crusted Catfish Po' Boys image

Our chopped challenge this week was to figure out the best way to cook catfish. We realized that its sweet, flaky flesh was perfect for frying. Chopped Basket Ingredient: catfish

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Two 8-ounce catfish fillets
1/2 cup all-purpose flour
4 tablespoons Cajun seasoning
Kosher salt and finely ground black pepper
1 cup well-shaken buttermilk
6 corn tortillas
4 cups vegetable oil
1/2 cup mayonnaise
4 hoagie rolls
2 cups shredded iceberg lettuce
1 large tomato, sliced
Hot sauce, such as Tabasco

Steps:

  • Cut the catfish into 2-inch strips and pat dry. Stir together the flour and 1 tablespoon of the Cajun seasoning with 1/4 teaspoon each salt and pepper. Whisk another tablespoon of the Cajun seasoning into the buttermilk. Pulse the tortillas in a food processor until finely ground with a third tablespoon of the Cajun seasoning.
  • Add the vegetable oil to large, heavy-bottomed pot and bring to 350 degrees F over medium heat.
  • Toss the catfish with the seasoned flour, then place the catfish in a sieve and shake off any excess flour. Divide the catfish strips into two batches. Dip the first batch in the buttermilk, letting the excess drip off, and then dredge in the tortillas. Fry the catfish until golden, about 5 minutes. Drain on paper towels. Dredge and fry the second batch of catfish in the same manner.
  • Stir together the mayonnaise and the remaining tablespoon Cajun seasoning. Spread evenly on the rolls. Divide the iceberg and tomato slices among the rolls. Top with the catfish. Serve with hot sauce.

POTATO CRUSTED CATFISH



Potato Crusted Catfish image

Provided by Food Network

Time 40m

Yield 2 servings

Number Of Ingredients 12

2 (7 to 8-ounce) catfish fillets
2 ounces shredded russet potatoes
1-ounce shredded sweet potatoes
1/2-ounce shredded Spanish onion
Salt to taste
Pepper to taste
2 tablespoons canola oil
1 egg, beaten
1 cup fish stock
1 tablespoon Dijon mustard
4 ounces balsamic vinegar
Slices of lemons and limes, for garnish

Steps:

  • Season all sides of catfish with salt and pepper. Mix together shredded Russet potatoes and sweet potatoes. Using both hands, place potatoes in palms of hands and squeeze water out of potatoes. Add onions to potatoes. Mix well. Season mixture with salt and pepper. Brush fish with beaten egg. Spread potato mixture on top of fish. Place oil in a medium saute pan. Place pan on medium heat. When pan is hot, place fish with potato side down in pan. Cook fish until potato side is brown. Turn fish to other side. Cook on the other side for two minutes. Remove fish and saute pan from heat. Place fish in baking pan. Cook in a 350 degree oven for 12 minutes. Return saute pan to medium heat. Add fish stock, mustard, and vinegar. Stir mixture. Cook about 4 minutes. Strain and serve with fish. Pour half a portion of sauce on bottom of plate. Lay half a portion of fish on top of sauce. Do the same with other half portion of sauce and fish. Garnish with lemon and lime slices.

RED POTATO CRUSTED FISH



Red Potato Crusted Fish image

The fish is crusted with thinly sliced crisp potatoes. Use a mandolin to get the potatoes paper thin.

Provided by Rita1652

Categories     Catfish

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 lb catfish (3 filets) or 1 lb tilapia fillet, washed and dried (3 filets)
1 small egg, lightly beaten
1 large red potatoes, sliced into 1/8 inch rounds so you can almost see th them
2 -3 teaspoons butter, plus
2 -3 teaspoons olive oil, to cover bottom of pan
1/2 lemon, juice of
1/2 lemon, sliced (to garnish)

Steps:

  • Mix basil, paprika, garlic salt, pepper and rub into filets.
  • Brush fish with egg then place 6 slices of potato to cover fish.
  • Heat oil and butter in pan.
  • Gentle place potato side down in hot pan and do not move.
  • Place on top side six more slices of potato.
  • Cook till you see the edges are browning and the filtes move easily about 4-5 minutes.
  • Ever so carefully flip fish away from you.
  • Trying to keep the potatoes in place.
  • Fry for 4 more minutes.
  • Drain on paper towel.
  • Serve hot seasoned with salt,lemon juice and garnish with lemon slices.
  • OPTIONAL --
  • Pan fry the one side then place the oven proof pan under the broiler to finish cooking and browning the top side.
  • So you don`t have to flip.
  • Just keep an eye not to burn it.

POTATO ENCRUSTED TILAPIA #5FIX



Potato Encrusted Tilapia #5FIX image

5-Ingredient Fix Contest Entry. You can substitute any firm fish. Smoked trout would also be delicious. These fillets are cooked in a shredded potato crust. The crisp crust keeps the fish moist. Fast, easy and impressive.

Provided by tambocos

Categories     Potato

Time 18m

Yield 4 Filets, 4 serving(s)

Number Of Ingredients 5

1 (20 ounce) bag Simply Potatoes® Shredded Hash Browns
1/2 medium leek, trimmed, split, washed, and finely chopped
1 tablespoon oil
2 tablespoons unsalted butter
4 (4 ounce) fish fillets

Steps:

  • Pat potatoes dry and mix with leeks.
  • Heat the oil and butter in a large nonstick skillet until hot.
  • Spoon 4 small, evenly spaced mounds of the shredded potatoes and leeks, each about 1/3 cup, into the skillet.
  • Place fish onto each pile of potatoes and cover the fish with the remaining potatoes. Cook over medium-high heat for 6 to 7 minutes.
  • Flip and repeat for the other side. Cook until golden.
  • I like to serve with lemon and horseradish.

POTATO CRUSTED CHILEAN SEA BASS #5FIX



Potato Crusted Chilean Sea Bass #5FIX image

Make and share this Potato Crusted Chilean Sea Bass #5FIX recipe from Food.com.

Provided by MixnVixn

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
4 (5 ounce) chilean sea bass fillets, skin removed
1 teaspoon salt
1 teaspoon pepper
3 cups Simply Potatoes Diced Potatoes with Onion

Steps:

  • Put the Simply Potatoes Diced Potatoes with Onion in a kitchen towel and squeeze to remove any excess water and then chop roughly with knife or even pulse in a food process.
  • Meanwhile, rinse and pat fish dry and season with salt and pepper. Heat the olive oil in a nonstick pan over medium heat.
  • Flatten out Simply Potatoes Diced Potatoes with Onions into 8 thin "pancakes" that are the size of your fish and place them in the pan. Immediately press the fish into the Simply Potatoes Diced Potatoes with Onion pancakes.Then top with another potato pancake.
  • Cook until potatoes are golden brown, about 10 minutes per side. You want your fish to flake with a fork.
  • Squeeze a lemon over your fish, the potato will drink it up.
  • Serve with a red pepper basil aioli and roasted asparagus.
  • Enjoy!

Nutrition Facts : Calories 199.7, Fat 9.6, SaturatedFat 1.7, Cholesterol 58.6, Sodium 678.8, Carbohydrate 0.4, Fiber 0.1, Protein 26.4

Tips:

  • Choose firm and fresh catfish fillets for the best results.
  • Use a large skillet or griddle to cook the catfish so that it has plenty of room to spread out.
  • Make sure the skillet or griddle is well-heated before adding the catfish to prevent it from sticking.
  • Cook the catfish until it is golden brown and flaky, but not overcook it or it will become dry.
  • Serve the catfish immediately with your favorite sides, such as mashed potatoes, green beans, or coleslaw.

Conclusion:

Potato-crusted catfish is a delicious and easy-to-make dish that is perfect for any occasion. The crispy potato crust adds a unique flavor and texture to the catfish, while the flaky fish inside melts in your mouth. Whether you are serving it for a weeknight dinner or a special occasion, potato-crusted catfish is sure to be a hit.

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