Oven Baked Catfish Food

BAKED CATFISH NUGGETS

Steps:

• In a shallow dish, mix together cornmeal, Cajun seasoning, garlic powder, and salt.
• Place a catfish nugget in the cornmeal dish. Coat completely. Remove to a lined baking sheet. Repeat for remaining fish.
• Bake at 400° for 17-20 minutes, until fish is cooked through, golden, and flaky.

OVEN-FRIED CATFISH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
• Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

SOUTHERN-STYLE OVEN-FRIED CATFISH

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
• Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
• Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

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.

CRISPY BAKED CATFISH

Steps:

• Preheat oven to 450°F. Line a large rimmed baking sheet with foil and top with a wire rack. Coat the rack with cooking spray.
• Stir cornmeal, flour and Cajun-Creole seasoning blend together in a large shallow dish. Whisk egg in a separate shallow dish.
• Pat fillets dry with a paper towel and sprinkle evenly with salt. Working with 1 fillet at a time, dip in the egg to coat, letting excess egg drip back into the dish. Then dredge in the cornmeal mixture, turning to coat both sides. Transfer to the prepared rack on the baking sheet. Repeat with the remaining fillets. Coat the tops of the fillets with cooking spray.
• Bake until crispy and golden, 15 to 20 minutes, turning the fillets over and coating with cooking spray halfway through. If desired, serve with tartar sauce and lemon wedges.

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.

OVEN BAKED CATFISH

Steps:

• Preheat oven to 350 degrees. Coat a shallow baking sheet with the olive oil.
• Rinse the catfish fillets and pat dry. Evenly sprinkle both sides with the sea salt, black pepper, and smoked paprika.
• Place the seasoned fillets onto the baking sheet, flat side down. Top evenly with the fresh parsley and chives.
• Top the catfish with small pieces of butter and drizzle the wine over each fillet.
• Bake for 20 minutes. Remove from the oven and serve hot with your favorite variety of Village Harvest Rice.

BAKED CATFISH

Steps:

• Preheat the oven to 375°F.
• Lightly coat a 13x9-inch baking dish with oil cooking spray.
• Pat the fish dry.
• Combine the dry ingredients in a shallow bowl and stir well.
• Dip the catfish in the melted butter and roll in the bread crumb mixture.
• Arrange the fillets in the prepared baking dish.
• Bake uncovered for 20-30 minutes or until the fish flakes easily.
• Garnish with lemon wedges and parsley sprigs.

BAKED CATFISH

Steps:

• In a shallow bowl, combine the cornflakes, celery salt, onion powder, paprika and pepper. Brush the fish fillets with butter; coat with crumb mixture., Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.

CRISPY BAKED CATFISH

Steps:

• Heat oven to 450°. Spray broiler pan rack with cooking spray. If fish fillets are large, cut into 4 serving pieces.
• Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture.
• Place fish on rack in broiler pan. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.

OVEN-BAKED LEMON CATFISH

Steps:

• Set oven to 425 degrees.
• Line a baking sheet with foil then spray foil with nonstick cooking spray.
• In a bowl mix the fine dry breadcrumbs with seasoned salt black pepper and cayenne.
• In a bowl combine the mayo, buttermilk, lemon rind, lemon juice, dill and garlic until well combined.
• Brush the fillets on both sides with the mayo mixture.
• Coat evenly with the breadcrumb mixture.
• Place the fillets into prepared baking sheet.
• Sprinkle with more seasoned salt and black pepper if desired.
• Bake for about 20-22 minutes or until the fish flakes with a fork.

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.