Air-Fryer Whole Catfish: A Quick, Crispy Delight

Yes, you can cook whole catfish in an air fryer. Air-fried catfish is a healthier alternative to deep-fried catfish, and it's easy to make. The air fryer gives you a crispy finish without the need for oil. You can use a variety of seasonings and coatings to get the flavour and texture you want.

How to make the best air fryer catfish with no breading

Ingredients:

• 1 cup milk or buttermilk
• 1/2 tablespoon olive oil
• 1 1/2 tablespoons blackening seasoning or Cajun seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Lemon wedges for serving
• Fresh chopped parsley for garnish

Method:

• Place the catfish fillets in a plastic zipper bag or large bowl and pour the milk (or buttermilk) over it, allowing it to soak for at least 30 minutes to remove the fishy flavor.
• In a small bowl, combine the blackening or Cajun seasoning, oregano, salt, pepper, garlic powder, and cayenne pepper, then set it aside.
• Preheat your air fryer to 400 degrees Fahrenheit. Remove the fish from the milk and pat it dry.
• Drizzle the fillets with olive oil. Sprinkle the spice mixture onto both sides of each fillet, coating them completely.
• Place the fillets in a single layer inside the air fryer basket. Spray the tops of the fish with an oil sprayer.
• Air fry at 400 degrees Fahrenheit for 10 minutes. Carefully flip the fish and fry for another 10 to 12 minutes (20 to 22 minutes total), until it reaches your desired level of doneness.
• Serve with lemon wedges and garnish with parsley.

Tips:

• Soaking the fish in milk or buttermilk is essential to removing any unwanted fishy flavor.
• Always cook the fillets in a single layer to ensure proper air circulation, which will help the fish crisp up evenly.
• Flip the catfish halfway through the cooking time to ensure even cooking.
• If you're using frozen catfish, it's best to thaw it and pat it dry before seasoning and cooking.

The reason you should always soak raw catfish before cooking

Catfish is a delicious and popular dish, especially in the Southern United States. It is known for its mild flavour and tender texture. However, as a bottom-feeder, catfish can sometimes have a strong, muddy or fishy taste that may be off-putting to some. Soaking the raw fish in milk or buttermilk before cooking is a crucial step to ensure the best flavour and eliminate any unwanted tastes.

Removes the "Fishy" Flavour

Soaking catfish in milk or buttermilk for 30 minutes to an hour helps to remove any unpleasant fishy flavours that may be present. This is especially important if you are serving the dish to picky eaters or children, as it ensures a milder, more palatable taste.

Makes the Meat Tender

The process of soaking also helps to tenderise the meat. Catfish, when properly soaked and cooked, should have a flaky and tender texture that melts in your mouth. This technique improves the overall dining experience and makes the dish more enjoyable.

Enhances the Flavour

While soaking removes any unwanted flavours, it also enhances the natural flavour of the catfish. By reducing the "muddy" taste, the natural sweetness and savouriness of the fish is brought to the forefront, creating a more well-rounded and appetising dish.

Simplifies the Cooking Process

Soaking the catfish in milk or buttermilk is a simple step that can be done while you prepare the rest of the meal. It requires minimal effort and ensures that your catfish will turn out perfectly every time. It is a crucial step that should not be skipped, as it improves the overall taste and texture of the dish.

Tips for Soaking Catfish

• Use enough milk or buttermilk to completely cover the fillets.
• Soak for at least 30 minutes, but no longer than an hour.
• If using frozen catfish, thaw the fish and pat it dry before soaking.
• Always soak in the refrigerator to maintain food safety.
• After soaking, remove the fillets from the milk and gently pat them dry before proceeding with your recipe.

Remember, this step of soaking the catfish is essential to ensuring the best flavour and texture. By taking a little extra time to prepare the fish, you'll be rewarded with a delicious and memorable meal that your family and friends will surely enjoy!

How to cook catfish in the air fryer from frozen

Ingredients:

• 1 cup milk or buttermilk
• 1/2 tablespoon olive oil
• 1 1/2 tablespoons blackening seasoning or cajun seasoning
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Lemon wedges for serving
• Fresh chopped parsley for garnish

Method:

• Place the frozen catfish fillets in a plastic zipper bag or large bowl and pour the milk (or buttermilk) over it, allowing it to soak for about an hour in room-temperature milk to remove the fishy flavor and help it thaw.
• In a small bowl, combine the blackening or cajun seasoning, oregano, salt, pepper, garlic powder, and cayenne pepper, then set it aside.
• Preheat your air fryer to 400 degrees Fahrenheit.
• Remove the fish from the milk and pat it dry. Drizzle the fillets with olive oil. Sprinkle the spice mixture onto both sides of each fillet, coating them completely.
• Place the fillets in a single layer inside the air fryer basket. Spray the tops of the fish with an oil sprayer.
• Air fry at 400 degrees Fahrenheit for 13 minutes, then carefully flip the fish and fry for an additional 13 to 15 minutes (26 to 28 minutes total) until fully cooked.
• Serve with lemon wedges and garnish with parsley.

My favourite way to reheat air-fried catfish

I'm a big fan of air-fried catfish – it's a delicious and healthy meal, and it's so easy to make. But what happens when you have leftovers? Well, I've found that the best way to reheat air-fried catfish is in the air fryer itself!

Air fryers are fantastic because they use rapid air circulation technology, which means food is cooked or reheated evenly, and it retains moisture while also achieving a crispy finish. This is especially great for fried fish, which can easily become soggy when reheated in a microwave or dry when reheated in an oven.

How to Reheat Air-Fried Catfish in an Air Fryer

• Remove the leftover catfish from the refrigerator and let it sit at room temperature for about 5 minutes.
• Place the catfish fillets in a single layer in the air fryer basket. Make sure they're not overlapping, or they might steam instead of re-crisping.
• Set the air fryer to 320°F/160°C. While some models don't require preheating, I like to give it a few minutes to warm up for consistent results.
• Spray or rub a little oil on top of the fillets to enhance browning and crisping.
• Air fry for 5-8 minutes, flipping the fillets halfway through so both sides get crunchy. Keep an eye on them, as the cooking time can vary depending on the thickness of the fillets and the type of air fryer you have.
• Once the fish is heated through (the internal temperature should be 145°F), carefully remove it from the air fryer using tongs or a spatula.
• Place the fillets on a plate lined with paper towels to soak up any excess oil, and serve immediately.

Tips:

• If your air fryer basket is too small to fit all the fillets without overlapping, reheat them in batches to avoid overcrowding.
• Don't reheat the fish more than twice.
• There's no need to preheat the air fryer if you're in a hurry, but I find that it helps to get that crispy texture.
• You can spritz the fillets with olive oil for extra crispness, but this step is optional.

I hope you enjoy your reheated air-fried catfish as much as I do! It's a great way to bring that crispy texture and flavour back to life.

The best way to remove the fishy flavour from catfish

Catfish is a delicious and popular dish, especially in the southern United States. However, it can sometimes have a strong "fishy" or "muddy" flavour that some people find unappealing. Here are some tips to help eliminate that strong taste and ensure your catfish tastes fresh and delicious:

Soaking in Milk or Buttermilk

One of the most popular and effective methods to remove the fishy flavour from catfish is to soak the fillets in milk or buttermilk before cooking. This process helps to eliminate any unwanted flavours and tenderises the meat. It is recommended to soak the catfish for at least 30 minutes, but for best results, you can leave it overnight. If you don't have buttermilk, you can easily make your own by adding a tablespoon of lemon juice to regular milk. The lemon juice will also add a nice, subtle citrus flavour to the fish.

Bleeding and Cleaning

If you are preparing the catfish straight after catching it, it is crucial to bleed the fish immediately by cutting through the bottom of the gill slits. Skinning and filleting the fish properly is also essential. Make sure to remove all the red or dark meat, as this can contribute to the fishy taste. After filleting, soak the catfish in saltwater and store it in the fridge.

Rinsing in Cold Water

Rinsing the fillets in cold water can also help eliminate the fishy flavour. Fill a large bowl with cold water and place the fillets in it. Keep rinsing and turning the fillets until the water becomes clear. This process helps remove any excess fat from the meat, improving the overall taste.

Marinating in Salted Butter and Milk

Another effective method is to marinate the fillets in a mixture of salted butter and milk after cleaning and filleting. This combination helps to tenderise the meat and reduce any strong flavours.

Removing the "Bloodline"

The "bloodline" or red meat found in the centre of the fillet can contribute to the fishy taste. Be sure to cut out this portion when preparing the catfish for cooking.

Cooking in an Air Fryer

Using an air fryer is an excellent way to cook catfish as it produces a crispy exterior without the need for deep-frying in oil. The hot air circulation ensures even cooking and helps reduce any fishy odours.

By following these simple tips, you can effectively remove the fishy flavour from catfish and enjoy a delicious and healthy meal. Remember to purchase fresh catfish fillets from a reputable source and always handle and cook the fish properly to ensure food safety.

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