Baked Catfish In Spicy Bbq Sauce Recipes

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.

SPICY OVEN-BAKED CATFISH

Steps:

• For the fish; wash the fish fillets under cold water, then pat dry with paper towels.
• In a shallow bowl mix together the dry breadcrumbs with seasoned salt, black pepper, garlic powder and cayenne pepper.
• In a bowl whisk or beat egg whites until foamy.
• Dip the fillets into egg whites, then dredge in the breadcrumb mixture.
• Place the fillets in one layer onto a well-greased wire rack that is set on a large baking sheet.
• Bake at 400 degrees for 20 minutes or until fish is golden brown (do not overbake).
• LEMON CREAM SAUCE; in a bowl mix together one 8-ounce container of sour cream (low-fat is okay) 1-2 tablespoons fresh chopped parsley, 1/2 teaspoon grated lemon rind, 2-3 tablespoons lemon juice and salt and pepper to taste.
• Cover and chill until ready to serve.

COYOTE BAIT SPICY FLAVORED BBQ SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Cook the onions and garlic, stirring occasionally, until the onions become translucent, about 7 minutes. Do not brown or caramelize the onions. Add the tomato puree. While mixing the puree with the onion mixture, stir in the vinegar. Cook, stirring occasionally, about 10 minutes. Fold in the sugar and molasses using a wooden spoon. Stir from the bottom of the saucepan in an upward motion to prevent the sugar from scorching or sticking to the pan. Cook until the sugar and molasses have liquefied, about 10 minutes. Thoroughly mix in the liquid smoke and Coyote Bait Hickory Flavored Campfire Seasoning. Cook, stirring occasionally, about 15 minutes. Add the crushed red pepper if using and the lemon juice. Reduce to a simmer and stir occasionally, about 15 minutes. The sauce is done when the pigment has darkened and bubbles have formed at the surface.
• Combine the salt and liquid smoke with a whisk in a large mixing bowl. Blend until there are no clumps. Add the black pepper, sugar, garlic, mustard, onion, paprika, flavor enhancer seasoning and ground red pepper. Whisk until thoroughly blended. Place the seasoning in a 1-quart storage container with the lid tightly sealed.
• Yield: 3 3/4 cups.

BAKED CATFISH IN SPICY BBQ SAUCE

Steps:

• Season fish with salt and pepper. Place fish in an oval casserole dish. Melt butter in small saucepan. Add remaining ingredients and simmer about three minutes. Spoon sauce over fish and cook fish in 375 degree oven for about 10 to 12 minutes (or until done). Sprinkle with chopped parsley.

CATFISH IN SPICY TOMATO SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Purée tomatoes with their juice in a blender. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, spices, and 3/4 teaspoon salt, stirring, until garlic is golden, about 1 minute. Add tomato purée and sugar and briskly simmer, uncovered, stirring occasionally, until slightly thickened, 6 to 8 minutes.
• Pour sauce into a 13- by 9-inch baking dish. Pat fish dry and sprinkle with remaining 1/2 teaspoon salt. Arrange fillets in 1 layer on sauce, tucking each tail end under if necessary to fit, and bake until fish is just cooked through, 10 to 12 minutes. Serve sprinkled with parsley.