We were both wanting Fish today, and went a little crazy. I wanted Crispy Haddock, and we both wanted Perch. Bob decided to bake Catfish filets for himself. So, today we’re offering recipes for all three types of Fish which we cooked three different ways. Please increase the Ingredients if you are using larger packages of Fish. They are all simple recipes, and we served all three for dinner with homemade Cole Slaw and French Fries.
CHEESY CRISPY AIR-FRIED HADDOCK
INGREDIENTS: 2 servings
1 large Haddock Filet (about ½ lb)
1 egg, beaten
½ cup Panko Bread Crumbs
2 TBSP Romano Cheese, grated
2 TBSP Parmesan Cheese, grated
Garlic Powder, Salt and Pepper
Drizzle a little Lemon Juice on Filet. Dip Filet in Beaten Egg. Sprinkle Filet with Seasonings, and then dip in Bread Crumbs, pressing to make sure Crumbs adhere. Turn over and repeat on the other side. Depending on the temperature of your Air-Fryer, it can take anywhere from 5-7 minutes to cook. When the color looks right, make sure it flakes with a fork. Serve with Lemon Slices.
CHILI LIME PAN-FRIED PERCH FILETS
INGREDIENTS: 4 Servings
Perch Filets (about 1/2 lb)
1 TBSP Butter
Lime Juice, Fresh Squeezed
Garlic Powder, Chili Powder, Salt and Pepper
Drizzle Fresh Squeezed Lime Juice on each Filet. Sprinkle with Garlic Powder, Chili Powder, Salt, and Pepper.
Preheat a large skillet over medium heat. Add Butter. When melted, add the Filets. They are usually very small and only need a few minutes. Flip over, season the other side, and cook until flaky.
BAKED CAJUN CATFISH FILETS
INGREDIENTS: Yields 2-3 Servings
2 large Catfish Filets
1 TBSP Butter
Andy’s Cajun Fish Breading
Preheat oven to 375° F. When oven is warm, melt butter right in your baking dish. While Butter is melting, drizzle Filets with Lemon Juice. Sprinkle with Garlic Powder and Andy’s Cajun Fish Breading, pressing to adhere. * Add Filets to baking dish. Bake for about 20 minutes until flaky.
NOTE: *To save the calories, Bob usually only breads one side of the fish.
By Chew Wanna Eat?
Gail Westover, a Treasure Lake resident has been cooking most of her life. Hobbies come and go, as we all know, but for nearly 50 years, she has made homemade cooking a priority when it comes to feeding her family. There is nothing she won’t cook, from Braided Danish and Marble Rye Bagels to International foods of all sorts. “When you’ve cooked as many years as I have, nothing will scare you,” Gail says. She admits that she has an extremely hard time following someone else’s recipe and has become a talented recipe developer. We are happy to welcome Chew Wanna Eat? to The Lake News where you will have access to her creations.