- 3/4 cup finely crushed saltines (about 22 crackers)
- 1 teaspoon seasoned salt
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/3 cup butter, melted
- 4 catfish fillets (about 8 ounces each)
- In a shallow dish, combine the first four ingredients. Pat fillets dry; dip in butter, then coat with crumb mixture.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 5 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Crispy Catfish
"The texture of the fish was great but we found it too salty - next time I will use fine breadcrumbs instead of saltines or perhaps garlic powder and celery seed rather than garlic salt and celery salt."
"I have made this recipe several times. It is a favorite of my family. Normally, catfish taste like eating sand. This recipe is refreshing and a keeper!"