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.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 11 g, Cholesterol 53.8 mg, Fat 9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 2.1 g, Sodium 458.5 mg, Sugar 1.4 g
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.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 29.7 g, Cholesterol 188.6 mg, Fat 17.3 g, Fiber 1.8 g, Protein 30.4 g, SaturatedFat 3.4 g, Sodium 433.5 mg, Sugar 1.9 g
OVEN FRIED CATFISH
Adapted from Cooking Light. We love fried catfish but since deep frying isn't a healthy way to cook (and I hate doing it anyway), I have been looking for an oven-cooked alternative. Here is one that we liked. Serving size--1 fillet; 296 calories, 8.8 g fat, 17.7 g carb, 1.1 g fiber, 99 mg cholesterol. Marinate time is 30 minutes.
Provided by ratherbeswimmin
Categories Catfish
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the first 3 ingredients to a heavy duty zip-lock bag; seal, shake around to coat the fillets, and refrigerate for 30 minutes.
- Take the fillets out of the bag; pat dry with paper towels and discard the marinade.
- In a shallow dish such as a pie plate, combine the cornmeal, cornstarch, and salt/pepper.
- Dredge the fillets in the cornmeal mixture.
- Lightly coat the fillets with cooking spray.
- Put the fillets on a baking sheet coated with cooking spray.
- Bake in a 450° oven for 15 minutes or until the fish flakes easily.
Nutrition Facts : Calories 296.8, Fat 12.7, SaturatedFat 2.9, Cholesterol 74.7, Sodium 836.5, Carbohydrate 16.4, Fiber 1.2, Sugar 0.5, Protein 26.2
OVEN FRIED CATFISH
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
PAN FRIED CATFISH
Steps:
- Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
- Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
- Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
OVEN-FRIED CATFISH WITH DILL TARTAR SAUCE
Categories Fish Herb Bake Kid-Friendly Dill Bon Appétit Small Plates
Yield 2 Servings: can be doubled
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.Place breadcrumbs and melted butter in separate shallow dishes. Cut each fish fillet crosswise in half. Season fish with salt and pepper. Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet. Bake fish until crisp, brown and just cooked through, about 12 minutes.
- Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend. Season tartar sauce with salt and pepper.
- Transfer fish to plates. Serve fish with tartar sauce.
CAJUN OVEN-FRIED CATFISH
Cajun seasoning, a blend of spices and flavorings that's traditionally used to prepare foods such as gumo and jambalaya, adds an inviting bite to this catfish
Provided by Messiejessie625
Categories Catfish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 235.9, Fat 9.5, SaturatedFat 2.2, Cholesterol 53.6, Sodium 152.2, Carbohydrate 15.2, Fiber 1.1, Sugar 0.7, Protein 21.2
BAKED CATFISH
These golden baked catfish have the delicious crunch of batter-fried catfish without the extra calories or prep time. A dash of lemon juice or salsa complements the mild fish nicely. -Kay Bell, Palestine, Texas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 182 calories, Fat 12g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 410mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
OVEN-FRIED CATFISH
This moist baked catfish gets its crisp golden coating from cornflake crumbs. The fillets are nicely seasoned with celery salt, onion powder and paprika. Phyllis Early of Holland, Michigan shared the recipe.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 319 calories, Fat 13g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 719mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
OVEN-FRIED CATFISH RECIPE
Try this Oven-Fried Catfish Recipe for an entrée tonight and enjoy the delicious creole seasonings and bold flavors it offers. This Oven-Fried Catfish Recipe made with Parmesan cheese will surely become a family favorite.
Provided by My Food and Family
Categories Spices
Time 40m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Cover rimmed baking sheet with cooking spray. Mix dressing and seasoning in shallow dish until blended. Combine corn flake crumbs and cheese in separate shallow dish.
- Dip fish fillets, 1 at a time, into dressing mixture, then corn flake crumb mixture, turning to evenly coat both sides of each fillet with each mixture. Place on prepared baking sheet.
- Bake 25 to 30 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g
OVEN-FRIED CATFISH WITH RéMOULADE SAUCE
Categories Sauce Fish Bake Quick & Easy Mardi Gras Mayonnaise Cornmeal Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Make fish:
- Preheat oven to 500°F with rack in middle.
- Brush a baking pan with 2 tablespoons oil.
- Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
- Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
- Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
- Make rémoulade while fish bakes:
- Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.
FRIED CATFISH
A buttermilk brine and cornmeal coating yield crisp fried catfish. Serve with lemon and hot sauce, or pile on a hoagie roll with shredded iceberg lettuce and tartar sauce. This recipe also works well with tilapia.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 2h20m
Number Of Ingredients 6
Steps:
- Pat fish dry; transfer to a pie dish or other wide, shallow dish. Season generously with salt andpepper. Add buttermilk, turning and arranging fish strips to fully submerge. Let stand 2 hours, or refrigerate, loosely covered, up to 8 hours.
- In another pie dish, season cornmeal with salt and pepper. Working one at a time, lift fishstrips from buttermilk, allowing excess to drip off, and dredge in cornmeal mixture, turning toevenly coat. Gently shake off any excess; transfer to a wire rack.
- Pour enough oil into a large, heavy-bottomed skillet (preferably cast iron) to come 1/4 inchup sides (about 3/4 cup); heat over medium-high. When oil shimmers and a bit of cornmeal sizzles when dropped in, add fish in a single layer (do not crowd pan; fry in batches if necessary). Cook, undisturbed, until fish is golden brown on bottoms and lifts easily from skillet, 2 to 3 minutes. Flip and continue cooking until golden on bottoms and just cooked through, 2 to 3 minutes more. Transfer to a clean wire rack, season with salt, and let cool 1 minute. Serve with lemon wedges and hot sauce, or one of the fish sauces.
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