Southern Essentials Oven Baked Catfish 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.

SOUTHERN PECAN CATFISH

Steps:

• In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. , In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.

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.

SOUTHERN FRIED CATFISH

Steps:

• Combine buttermilk and beer in a nonreactive bowl.
• Add the catfish fillets and refrigerate for 2 hours, BUT NO LONGER.
• Combine cornmeal, all-purpose flour, rice flour, paprika, salt, and pepper in a small bowl and mix well.
• Drain fillets and toss them lightly in the breading mixture to coat them.
• Place the breaded fillets in a single layer on a baking sheet lined with wax paper and don't let the fillets touch. Refrigerate for 30 minutes.
• Preheat the oven to 200 degrees F.
• On the stove, pour enough oil into a heavy skillet so that it is 2 inches deep and heat it so that it is 355 degrees F. on a frying thermometer.
• Carefully drop fillets in, 2 at a time and fry them for about 2 1/2 minutes on each side or until they are just golden.
• Remove the fillets with a slotted spoon and place them on paper towels to drain.
• Transfer the fillets to a platter and keep warm in the preheated oven until they are all fried.
• Work quickly so that they don't get overdone and serve immediately.

BAKED CAJUN CATFISH

Steps:

• In a small bowl, combine the first seven ingredients; brush over both sides of fish., Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork.