Crispy and Spicy Catfish Fillets

Name: Crispy and Spicy Catfish Fillets
Cuisine: Nigerian
Ingredients: Vegetable oil spray; 1 large egg; 1/2 cup buttermilk; 2-3 cups panko breadcrumbs; 8 5- to 6-ounce catfish fillets; 1 tablespoon mixed spices; 1-2 lemons sliced, for serving

A Foodie Haven @meetmaryam

I’ve had Eva Longoria’s ebook, Eva’s Kitchen: Cooking with Love for Family and Friends downloaded for years now. I decided to go through it and a recipe caught my attention – crispy and spicy catfish fillets, and I decided to make it, of course with a little tweak here and there on my part.
Why I decided to go for this recipe is because the ingredients are readily available, except the panko. Some other recipes also stuck with me. I’m going to explore them one after the other in the nearest future. It wasn’t an easy task filleting the fish as this was my very first time filleting any kind of fish. The taste was exquisite. All the flavours came out well blended. My family wanted more, but I bought just a small quantity of fish because I’d never tried it before. I’ll sure make it again.
#1post1hope

A Foodie Haven @meetmaryam

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Ingredients

Vegetable oil spray
1large egg
1/2 cupbuttermilk
2-3 cupspanko breadcrumbs
85- to 6-ounce catfish fillets
1 tablespoonmixed spices
1-2lemons sliced, for serving

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Steps

1

Position a rack in the top third of the oven and preheat the oven to 400°F. Coat a large baking sheet with vegetable oil spray (I brushed along the foil with vegetable oil instead).
2

In a wide, shallow bowl, whisk together the egg and buttermilk. Place the panko (I used coarse bread crumbs) in another wide, shallow dish. Sprinkle the fillets all over with the Old Bay seasoning (I created my own seasoning).
3

Working with one fillet at a time, coat it on both sides with the egg mixture and allow the excess to drip off. Place it in the panko (bread crumbs), and coat on both sides. Transfer to the prepared baking sheet. Repeat with the remaining fillets, arranging them on the baking sheet in a staggered formation so they all fit. Spray (brush) the fillets with the vegetable oil.
4

Bake for 8 minutes. Use a spatula to carefully flip the fillets and spray (brush) them again with oil. Bake until lightly browned, about 8 minutes more. Serve with lemon slices (and garlicky mayochup sauce, optional)