Simple Fried Catfish

4 catfish fillets
1 package Zataran’s seasoned fish fry
1 cup all purpose flour
1/4 tsp kosher salt
3 eggs
Vegetable oil

Mix one package of the Zataran’s fish fry (I used the seasoned 24 oz with lemon flavor) with the flour.

Whisk the eggs. Dredge the catfish in the eggs then into the dry mixture. Return to the egg mixture again then again in the dry mixture.

Heat vegetable oil to 350 degrees and cook catfish five to seven minutes or until the outside is golden and crispy. Sprinkle with a small amount of salt. Delish!

Try it sometime!

-The Pastor Chef

Air-Fried Oreos

8-10 Oreo Cookies
1 Can Crescent Rolls-8 oz.
Powdered sugar

Take crescent roll can and open. Now, I can managed to get by with only one triangle piece for each Oreo. Place the Oreo in the center of the triangle. Fold the wider side over the top of the Oreo, then roll the Oreo over the bottom toward the narrow end. pull the dough to where every part of the Oreo is covered.

In an air-fryer, cook on 320 degrees for 3-5 minutes or until the tops are golden brown.

Sprinkle as little or as much powered sugar over the top while they are hot.

TIP: I put aluminum foil in the bottom of my air-fryer to prevent the dough from sticking to the bottom. Works like a charm!

Try this simple and delicious treat! It goes great with a glass of milk.

-The Pastor Chef

Sous Vide Fried Chicken

1 boneless, skinless chicken breast

2 tsp French’s No Salt seasoning

2 tsp garlic powder

Any low sodium rub(I used Pilleteri’s Sweet Rub) of your choice

 

For the batter:

1 cup all purpose flour

2 cups panko bread crumbs

2 eggs

1 tablespoon milk

Vegetable Oil

 

Required appliances

Sous Vide machine

Frying pan

 

For those that can have more sodium(different recipe):

2 tsp kosher salt

1/2 tsp black pepper

2 tsp garlic powder

1 tsp dill

1/2 cup Parmesan cheese(for panko batter)

Honey(optional)

 

Some people think it weird when I say Sous Vide fried chicken. But I promise you, this is a method that I would like anyone to try. That’s because the chicken is cooked so moist, juicy and tender, while the outside packs a great crunch.

 

First begin by seasoning your chicken breast with preferred recipe above. Put in a zip-loc bag or vacuum sealed bag and place in a preheated  Sous Vide bath set to 150 degrees. Let the chicken breast cook for one hour.

 

Remove from water bath and from  bag and pat dry. Have  flour, eggs and milk, and panko all separated on a plate or large bowls. First put the chicken in the flour, then egg milk mixture, then into panko. Make sure all sides are coated.

 

In a frying pan, add enough oil to be cover the chicken in the pan. Get oil between 350 to 400 degrees. Remember the chicken is already cooked, so you are just flash frying. Cook about 1 minute or so per side or until it is golden brown.

 

If you are doing the more sodium method, add the Parmesan cheese to the panko before dredging the chicken. Then you can drizzle honey over after its cooked like I prepared for my wife. (She loved it!)

 

I can’t say enough about this chicken. For those with Meniere’s the sodium content was very low. The only sodium I had came from the rub I used and maybe a little in the panko. You could almost make this recipe completely salt free! It had a great crunch, and the chicken was so moist!

 

Give this a try, it was great!