![]() Then remove fish from the buttermilk and lightly pat dry. Soak the fillets- Whisk together the buttermilk and hot sauce in a bowl and add the catfish filets. If you don’t want to make your own breading, see our tips and substitutions section below. Mix together the batter and taste it for seasoning before breading the fish.īreading – Breadcrumbs, cornmeal, flour, and garlic powder make up our breading. If you’re using another blend of Cajun seasoning, you may need to add salt. It’s quite salty, so we don’t add additional salt. ![]() This is a must.Ĭajun Seasoning- We use Tony Chachere’s seasoning blend. ![]() If you buy frozen, just be sure to thaw them first.īuttermilk- Buttermilk helps ‘wash away’ the muddy flavor of the catfish and makes for a sweeter, more mild flavored fish. Ideally, your one pound of fillets will be two to four separate fillets. This air fryer salmon will also become a favorite!Ĭatfish Fillets- Fresh fillets are the way to go. If you love fish, but are more likely to buy it from the local grocery store, check out our air fryer cod and air fryer tilapia! Just soak your catfish in buttermilk and it’ll sweeten up the fish and make it a lot more mild and just plain better tasting than catfish that hasn’t been soaked in buttermilk. It can be a bit muddy tasting if you don’t cook it right, but we’ve cracked the code here. As usual, the air fryer saves the day!Ĭatfish is one of those fish that people either love or hate. Always fun and always delicious!īut when Chad catches just a few fish from our pond, I’m not usually all that interested in deep-frying them. We have a few fishermen in our family, which means we do a few big fish fries throughout the year. We soak the catfish in buttermilk for a nice, clean flavor before breading and then air fry to perfection! These Southern-style Air Fryer Catfish fillets are so simple to make, with a crispy breading made of cornmeal and breadcrumbs.
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