Oh my goodness… every once in a while I decide to try something new and hit it out of the BALLPARK on the 1st swing!!
I just did it again!! Homerun!!
I was craving fish. Not just any fish. I was craving my beloved catfish. I love to fish for them and I love to eat them!
I know that not everyone has catfish available to them. That just makes me sad for you. Here in Tennessee 90% of local restaurants have fried catfish on their menu. We have entire restaurants dedicated to just catfish! This is one of my favorite ones!! https://www.facebook.com/catfishhotel/
Alas, most of the time the fish available around here is deep fried, but a few places have jumped on the “grilled” bandwagon…or go the “blackened” route. While both are ok, but to me, there is nothing to compare with deep fried. Not until now that is!
I was shopping at our local market and came across 2 pan-sized catfish. Fished from the Tennessee River and fresh. I knew my hubby was going to grill that night and told him I was going to have some kind of fish and/or shrimp. He is used to that. Into the cart, they went.
After I got home I got one of them ready for the grill and then stood there thinking about what I would do with the second one. I have seen recipes using brown rice crispies cereal as a coating for fish stick and chicken tenders but I have been unable to find them and then heard that the most popular brand is being discontinued anyway. I was about to dismiss the idea just as I glanced over at my NuWave Oven (air fryer) it was was 2ft away… sitting right beside it was a HUGE box of corn flakes.
DING! DING! DING! A bell went off in my head!
My mom used to do an oven-baked version of chicken that used CORN FLAKES as the breading. Cornflake style cereal IS approved for the Ultimate Portion Fix and so this is a match made in heaven!!
The first thing I did was put a couple of handfuls of corn flakes in a gallon baggie. I mashed and mashed and mashed till I got them to the size of rice crispies …………..
Then a little Cajun Salt-Free seasoning added to 1Y crushed corn flakes cereal and I had a “crust”. Salt and peppered my fish and into an egg wash, it went, to help the crust to stick.
Yes, this picture is blurry. I took it thru the NuWave Ovens glass. On my low rack for about 10 minutes on one side and then I gently flipped it over and cooked it for about 5 more minutes.
You can see the little dig I took out of it to make sure it was done to flakiness.
I like tartar sauce with my fish most of the time. So I mixed 2 teaspoons of horseradish, 1T of my vegan mayonnaise and 1 teaspoon of minced pickle and a big dash of salt and cracked pepper.
The fish had just the right amount of crunch. The sauce had just the right amount of zing. I devoured them both!
You could totally use a different fish or fillets. You could just do it in a regular oven at 350o for about the same amount of time but I would place it on a rack to keep it crispier.
I love a great coleslaw with my fish but didn’t have the ingredients on hand today. Here is the recipe I was going to use https://thefoodieandthefix.com/21-day-fix-creamy-coleslaw/
and these baked beans are really good and would make a wonderful side dish for this too https://thefoodieandthefix.com/21-day-fix-instant-pot-baked-beans/
I am planning on using it on chicken too!!