Oven Fried Catfish With Remoulade Sauce Food

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.

OVEN-FRIED CATFISH WITH REMOULADE SAUCE

Steps:

• To make the fish, preheat the oven to 500 degrees F. with the rack in the middle of the oven. *Brush the baking pan with 2 tablespoons oil.
• Combine the bread crumbs, cornmeal and 1 teaspoons of salt in a large, sealable, plastic bag and shake to mix.
• Season fish with salt and pepper on both sides.
• Take on piece of fish at a time and dip fish in the egg, letting excess drip off, then put in the plastic bag and shake to coat well with crumbs.
• Transfer to the baking pan and bake until the undersides are golden, about 6 minutes.
• Drizzle fish with remaining 2 tablespoons of oil, then carefully turn over and cook until golden and just cooked through, about 6 minutes more.
• Make the sauce while the fish is baking, by simply whisking together all the remoulade ingredients and add salt to taste.
• Serve the fish with the sauce on the side.

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.

NEELY'S MEMPHIS-STYLE CATFISH

Steps:

• Preheat a deep-fryer to 375 degrees F.
• Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
• Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
• Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
• Serve with Remoulade Sauce.
• Mix all the ingredients in a small bowl.

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.

CRISPY OVEN-FRIED CATFISH

Steps:

• Preheat oven to 400°F.
• Spray a baking sheet with vegetable oil cooking spray.
• Sprinkle fish on both sides with Cajun seasoning.
• In a small mixing bowl, combine egg substitute and skim milk.
• Place cornflake crumbs on a plate.
• One at a time, dip catfish fillets into egg mixture, then roll in cornflake crumbs.
• Dip and roll fillets again.
• Place on baking sheet.
• Place baking sheet on oven's bottom shelf.
• Bake at 400°F for 20 minutes.
• Reduce heat to 350°F and bake for 5 more minutes or until crust is golden and fish flakes easily.

FRIED CATFISH FINGERS WITH COUNTRY REMOULADE

Steps:

• To prepare the fish:.
• Line a plate with paper towels and set by the cooktop.
• In a large bowl, stir together the mustard, egg white and hot Sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
• In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven, filling it no more than one-third full.
• Heat the oil over medium heat until it reaches 350°F.
• Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared paper towel lined plate. Taste and adjust for seasoning with salt and pepper. Serve with the remoulade.
• To prepare the remoulade:.
• Thoroughly combine the mayonnaise, mustard, lemon juice, celery, onions, chives, garlic and hot sauce; taste and add salt and pepper. Refrigerate for at least one hour before serving, will keep, refrigerated, in an airtight container for up to three days; serve chilled. Makes about 1 1/2 cups.

CAJUN OVEN-FRIED CATFISH

Steps:

• Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2" pieces.
• Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2". Lightly spray cooking spray on fish.
• Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.