Catfish 'N' Chips

Try this healthy and delicious spin on classic fish and chips. Catfish fillets are covered in panko crumbs and served with delicious Yukon gold potatoes.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 14 mins 450°F
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Catfish 'N' Chips
Ingredients
1
pound fresh or frozen skinless catfish fillets
1
teaspoon chili powder or paprika
1/2
teaspoon salt
1/4
1/4
teaspoon ground black pepper
2
small sweet potatoes (10 oz.)
1
medium Yukon gold potato
1
tablespoon canola oil
1/3
cup buttermilk
2/3
cup panko (Japanese-style bread crumbs)
2
cloves garlic, minced
 
Fresh dill sprigs (optional)
 
Malt vinegar (optional)
Directions
  1. Thaw fish, if frozen. Rinse; pat dry with paper towels. Cut into 4 to 8 pieces. Set aside. Preheat oven to 450 degrees F. Line two baking sheets with foil; lightly coat with nonstick spray. In bowl combine chili powder, salt, dill, and pepper; set aside.
  2. Scrub potatoes; cut in 1/2-inch thick wedges. In bowl toss potatoes with oil to coat. Add 1/2 teaspoon of the chili powder mixture; toss to coat. Arrange potatoes in single layer on one prepared baking sheet. Bake 10 minutes.
  3. Meanwhile, pour buttermilk in shallow dish. In another shallow dish combine panko, garlic, and remaining chili powder mixture. Dip fish in buttermilk, turning to coat and allowing excess to drip off. Dip in panko mixture, coating both sides. Place fish on second baking sheet. Lightly coat with nonstick spray. Measure thickness.
  4. Bake 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with fork and potatoes are tender. Sprinkle fish with fresh dill. Serve with vinegar. Makes 4 servings.
Nutrition Facts (Catfish 'N' Chips)
    Per serving:
  • 317 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 54 mg chol.,
  • 449 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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