Baked Catfish In Spicy Bbq Sauce Food

SPICY OVEN-BAKED CATFISH

Steps:

• For the fish; wash the fish fillets under cold water, then pat dry with paper towels.
• In a shallow bowl mix together the dry breadcrumbs with seasoned salt, black pepper, garlic powder and cayenne pepper.
• In a bowl whisk or beat egg whites until foamy.
• Dip the fillets into egg whites, then dredge in the breadcrumb mixture.
• Place the fillets in one layer onto a well-greased wire rack that is set on a large baking sheet.
• Bake at 400 degrees for 20 minutes or until fish is golden brown (do not overbake).
• LEMON CREAM SAUCE; in a bowl mix together one 8-ounce container of sour cream (low-fat is okay) 1-2 tablespoons fresh chopped parsley, 1/2 teaspoon grated lemon rind, 2-3 tablespoons lemon juice and salt and pepper to taste.
• Cover and chill until ready to serve.

BAKED CATFISH

Steps:

• Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.

CATFISH IN SPICY TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
• Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.

CATFISH BAKED IN FOIL

Steps:

• Preheat the oven to 425 degrees F. Lay a 2 1/2-foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine-mesh sieve under cold water. Mix the olive oil, paprika and 3/4 teaspoon each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tablespoon of the seasoned oil and spread in an 8-inch-square layer.
• Brush the fish fillets on both sides with 1 tablespoon of the seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes, garlic and the remaining 1/2 tablespoon seasoned oil in a bowl, then scatter evenly over the fish and couscous. Drizzle with 2/3 cup water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet (on the baking sheet) to the oven and bake 25 minutes.
• Open the foil packet; divide the fish among plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with the lemon juice.

SIMPLE BAKED CATFISH

Steps:

• Mix together all ingredients except the fish and bread crumbs.
• Wash & dry fish.
• Toss fish in oil mixture.
• Lightly dip one side of fish in bread crumbs.
• Place on cookie sheet (crumb side up) and bake at 350 for about 15-17 minutes or until done.
• Serve with Rosemary Baked Potato Wedges, Green Salad & Mango Salsa for a healthy meal.

SPICY BLACKENED CATFISH

Steps:

• In a small bowl combine the paprika, the oregano, the thyme, the cayenne, the sugar, the salt, and the black pepper, pat the catfish dry, and sprinkle the spice mixture on both sides of the fillet, coating them well. In a large skillet sauté the garlic in the oil over moderately high heat, stirring, until it is golden brown and discard the garlic. Add the butter, heat it until the foam subsides, and in the fat sauté the catfish for 4 minutes on each side, or until it is cooked through. Transfer the catfish fillets with a slotted spatula to 2 plates and serve them with the lemon wedges.

CAJUN BAKED CATFISH

Steps:

• In a shallow container, mix together the first 2 ingredients; dredge catfish fillets in the cornmeal mixture.
• Place fillets on a greased baking sheet.
• Sprinkle the cajun seasoning over the fillets.
• Drizzle with butter.
• Bake in a 400° oven for 30 minutes or until golden and fish flake with a fork.
• Garnish with lemon wedges if desired.

CAJUN BAKED CATFISH

Steps:

• Preheat oven to 400°. In a shallow bowl, mix the first 6 ingredients., Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika., Bake until fish begins to flake easily with fork, 20-25 minutes.