Crispy Steamed Catfish Fillet Delight
Nutritional value per serving
Calories350kcal
Carbs8gram
Fat15gram
Protein30gram
Ingredients
- Fresh catfish fillet (preferably skin on) - choose firm fillets with no fishy smell400 g
- Salt1 tsp
- Black pepper, freshly ground0.5 tsp
- Garlic, minced - fresh garlic adds best flavor2 clove
- Lemon juice, fresh1 tbsp
- Cornstarch - for crisping, use refined fine powder2 tbsp
- Cooking oil (vegetable or canola)2 tbsp
- Fresh parsley or cilantro, chopped for garnish (optional)1 tbsp
This recipe shows you how to steam catfish fillet while achieving a crispy texture that's sure to delight your taste buds. Catfish is a mild-flavored, protein-rich fish, and steaming preserves its moisture, while finishing it with a crisp gives wonderful texture contrast. The total cost for ingredients is approximately $12, €11, £9.50, or ₹880, making it an affordable dish for any weeknight. The dish contains about 350 kcal per serving, with moderate protein and low carbs and fat, suitable for a healthy, gluten-free diet. The recipe is easy to follow, with about 10 minutes prep and 15 minutes cooking time, ideal for beginner cooks. Safety is highlighted throughout, especially the importance of cooking fish to an internal temperature of 63°C (145°F) to ensure it is fully cooked and safe to eat. Avoid cross-contamination by using separate utensils and washing hands and surfaces thoroughly. Enjoy this fresh, crispy steamed catfish fillet that’s surprisingly simple!
Preparation instructions
Prepare the Catfish Fillet
1Rinse the catfish fillets under cold water gently and pat dry completely with paper towels. This step ensures cleaner fish and better crispiness later.
Season the Fillets
2In a bowl, mix the catfish fillets with salt, freshly ground black pepper, minced garlic, and lemon juice. Let it marinate for 5 minutes. This brings out the flavor and helps tenderize the fish.
Coat with Cornstarch
3Lightly sprinkle the cornstarch evenly over the fillets, coating both sides. This enhances crispiness during the final frying step.
Steam the Catfish
4Prepare your steamer by bringing water to a gentle boil. Place the fillets on a heatproof dish and set in the steamer basket. Steam for 8-10 minutes, or until the internal temperature reaches at least 63°C (145°F). Use a food thermometer to check to safely ensure the fish is fully cooked and flakes easily.
Pat Dry and Crisp the Fillets
5Remove the steamed fillets carefully and place them on a plate, patting off any excess moisture with paper towels. Heat 2 tablespoons of cooking oil in a non-stick skillet over medium-high heat. Once hot, add the fillets skin side down. Fry for 1-2 minutes per side until the surface becomes crispy and golden. Avoid overcrowding the pan to maintain crispiness.
Serve and Garnish
6Transfer the crispy steamed catfish fillets to a serving plate. Garnish with chopped fresh parsley or cilantro if desired. Serve immediately for the best texture and flavor.
Cooking Tips
-Use fresh catfish fillets with skin on for the best texture and flavor.
-Make sure the fillets are dry before coating with cornstarch to achieve optimal crispiness.
-Do not overcook the fish; use a thermometer to ensure it reaches 63°C (145°F), which is safe and maintains juiciness.
-To avoid cross-contamination, wash your hands and utensils after handling raw fish and before touching other foods.
-If you like extra flavor, add a pinch of paprika or chili powder to the seasoning mixture.
Equipment Needed
- Steamer or steaming basket
- Food thermometer (recommended for safety)
- Non-stick frying pan or skillet
- Mixing bowl
- Measuring spoons
- Spatula or tongs
- Paper towels
Grocery Shopping List
- [ ] Fresh catfish fillet (approx. 400g) – around $8. When buying, look for firm, moist fillets with a mild smell, not fishy or sour.
- [ ] Garlic (2 cloves) – around $0.30. Choose fresh, firm garlic bulbs with no spots or soft areas.
- [ ] Lemons (for fresh juice) – around $0.50. Pick lemons that are heavy and firm for juicier contents.
- [ ] Cornstarch (small packet) – about $1. Cornstarch is commonly available and useful for crisp frying.
- [ ] Cooking oil (vegetable or canola, bottle) – around $2. Choose a neutral oil with a high smoke point.
- [ ] Fresh parsley or cilantro (optional, small bunch) – about $1. Pick bright green, fragrant bunches.
Total estimated cost: $12
FAQ
Why do I need to use a food thermometer for this recipe?
Using a food thermometer helps you ensure the fish reaches a safe internal temperature of at least 63°C (145°F), which is essential to kill harmful bacteria and make sure the fish is cooked properly without overcooking.
Can I skip the frying step and eat the fish after steaming?
Yes, you can eat the fish steamed without frying, but the texture will be soft, not crispy. The frying step adds a delicious crispy texture. If you prefer softer texture or want a healthier option, you can skip frying.
How can I avoid cross-contamination when handling raw fish?
Always wash your hands thoroughly with soap and water after touching raw fish. Use separate cutting boards and utensils for raw fish and other ingredients. Clean all surfaces and tools that come into contact with raw fish immediately to prevent bacteria spread.
What can I substitute for cornstarch if I don't have any?
You can use rice flour or all-purpose flour as a substitute for cornstarch to help create a crisp coating, but cornstarch works best for crispiness.