Ingredients for Cascade Style Hot Jalapeno Catfish
- 4 (4-6 ounce) catfish fillets
- Jalapeno Potato Chips
- Black Pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- Flour
- Egg
- Milk
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How to Make Cascade Style Hot Jalapeno Catfish
- Preheat oven to 400°F (200°C).
- Crush the leftover potato chips into a coarse crumb using a food processor or ziplock bag and rolling pin. Aim for a mix of fine and coarse crumbs.
- In a shallow dish, combine crushed chips with 1/4 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper (or more, to taste), and salt and pepper to taste.
- Dip each catfish fillet in the egg mixture, ensuring it's fully coated.
- Press the coated fillet firmly into the chip mixture, ensuring it adheres to the fish.
- Place the breaded fillets on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown and crispy.
- Serve immediately with your favorite dipping sauce, such as tartar sauce or aioli. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
14g
Carbs
4g
