Oven Crusty Catfish Food

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.

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

OVEN BAKED ALMOND CRUSTED CATFISH FILLETS

Steps:

• Set oven rack slightly above the middle of the oven and preheat to 500.
• Cut the catfish fillets into serving size pieces.
• Place the milk in a bowl and whisk the egg into it.
• Add the Cajun spice, minced onion and black pepper to the milk/egg mixture.
• In a separate flat dish, mix the bread crumbs and the sliced almonds. Dip the fish pieces into the seasoned egg wash, then coat them with bread crumb/almond mixture.
• Place the coated catfish fillets on a well greased (olive oil or similar oil) flat baking pan.
• Pour the melted butter evenly over the fillets.
• Place the baking pan on rack and bake for 10-12 min or until fish flakes easily. It is better not to over-cook fish.

OVEN FRIED CATFISH

Steps:

• Soak catfish in milk for approximately 1 hour, in the refrigerator. In a bowl, mix together white and yellow cornmeal. Spice up the cornmeal with salt, red and black pepper, granulated garlic, thyme, and Cajun seasoning, to taste.
• Preheat oven to 400 degrees F.
• Take the fish out of the milk and shake off the excess milk. Dip the fish fillets in the spiced cornmeal mixture. Put the fillets on a buttered cookie sheet and drizzle butter over the fish. Or you can use a butter spray. Bake fish in oven for approximately 10 minutes. Time may vary depending on the thickness of fillet. Fish should get a nice crusty, golden color. Serve with tartar sauce.

OVEN-FRIED CATFISH

Steps:

• Pat fish dry with paper towels. In a shallow bowl, combine the cornflake crumbs, celery salt, onion powder, paprika and pepper. In another bowl, beat the egg white and milk. Dip fillets into egg white mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

CORNMEAL CRUSTED OVEN FRIED CATFISH (WW CORE)

Steps:

• Pre-heat oven to 425 degrees. Coat a baking sheet with cooking spray.
• In a shallow bowl combine the cornmeal with all the powdered spices listed. In a second bowl add the milk and hot sauce (if desired).
• Dredge the cleaned catfish fillets in the milk, then dip into the cornmeal coating on both sides. You may need to press down a bit to make sure the cornmeal adheres to the fish.
• Place the coated fillets on the baking sheet and give the tops a light shot of cooking spray for crispness.
• Bake for 15 minutes, until cooked through. Remove from oven and let cool for a minute before serving.
• Plate with 1/4 asparagus and a lemon wedge.

CRUSTY CATFISH DELIGHT

Steps:

• Preheat oven (375 F, 200 C).
• Cut tomatoes into small pieces. Place in an oven-proofed casserole.
• Add orzo pasta, sugar, chopped herb leaves, water and salt to taste. Mix well.
• Put fish filet on this bed of tomatoes and orzo pasta. Drizzle the lime juice over fishfilets and mixture. Salt the fish filet to taste.
• Mix breadcrumbs, parmesan and olive oil in small bowl. Sprinkle this mixture over the fish filets.
• Put into oven and bake for 20 minutes until cooked and crust is lightly brown.
• Take out and serve with green salad.
• NOTE: You can replace the catfish filet by other fresh or frozen fish filet. Choose the fish you like best.
• NOTE: The orzo pasta is not pre-cooked in this recipe. I like it that way, because the pasta will remain more "al dente".

ZESTY BAKED CATFISH

Steps:

• Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 10-15 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.