CRISPY BAKED CATFISH
This baked catfish has a crispy cornmeal coating with a hint of spice from the Cajun seasoning, while the interior stays flaky and moist. Serve with tartar sauce, lemon wedges or your favorite hot sauce and with a green salad on the side.
Provided by Ali Ramee
Categories Healthy Catfish Recipes
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 232 calories, Carbohydrate 11 g, Cholesterol 122 mg, Fat 7 g, Fiber 1 g, Protein 30 g, SaturatedFat 2 g, Sodium 374 mg
BAKED CATFISH
Steps:
- Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done.
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.
BAKED CAJUN CATFISH
This is our favorite way to serve catfish. I've made this with half of the spices at first. Then my family got older, I doubled the spices. -Wendy Stenman
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 941mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 9g protein.
SPICY OVEN-BAKED CATFISH
The egg whites keep the moisture in the fish, I strongly suggest to serve this with creamy lemon sauce (recipe below) it is what makes this extra special and the sauce takes only minutes to make, it can be made up to 1 day ahead if desired, using low-fat sour cream for the sauce will reduce the some of the fat content, using fat-free sour cream it will make it almost totally fat-free, although I have never used fat-free sour cream I cannot say it will be okay, you can of coarse use full-fat sour cream if you wish! Adjust the cayenne pepper to taste.
Provided by Kittencalrecipezazz
Categories Catfish
Time 40m
Yield 7 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 392.8, Fat 16.2, SaturatedFat 3.8, Cholesterol 89.7, Sodium 366.2, Carbohydrate 22.6, Fiber 1.4, Sugar 2.1, Protein 36.4
CAJUN CATFISH SUPREME
Steps:
- Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
- In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
- In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
- Bake at 375 degrees F (190 degrees C) for 30 minutes.
Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g
CATFISH FILLETS IN WHITE WINE SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
- Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
- Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
- Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams
DIJON MUSTARD BAKED CATFISH
My fiancee and I love to fish for catfish and had been trying to come up with an alternative to fried fish. He came up with this FABULOUS baked catfish recipe! It was so yummy I was inspired to share it the same night! We paired it with corn on the cob and greens. If you are looking for a tasty recipe for baked fish, this is it!!
Provided by tashmaxx
Categories Seafood Fish Catfish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
- Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
- Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 15.7 g, Cholesterol 113.4 mg, Fat 21.2 g, Fiber 1.3 g, Protein 34.2 g, SaturatedFat 4.2 g, Sodium 2342.3 mg, Sugar 4.1 g
BAKED CATFISH FILLETS WITH HORSERADISH SAUCE
Make and share this Baked Catfish Fillets with Horseradish Sauce recipe from Food.com.
Provided by BonnieZ
Categories Catfish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Arrange fish on baking pan sprayed with nonstick cooking spray.
- Sprinkle with lemon juice.
- In small bowl beat egg whites until soft peaks form.
- Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
- Spoon some of mixture on top of each fillet.
- Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh.
- Meanwhile in small saucepan melt butter.
- Blend in flour until smooth.
- Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper.
- Cook and stir over medium heat until mixture is bubbly and slightly thickened.
- Serve over fish.
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.
CATFISH WITH LEMON/BUTTER SAUCE
I created this recipe for a catfish cooking contest by modifying a recipe for shrimp and spaghetti, which I also developed. -Rita Futral, Ocean Spring, Mississippi
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, melt butter over medium heat. Cook mushrooms and garlic, stirring occasionally, for 5 minutes. Add broth or wine, lemon juice, parsley, salt and pepper; cook 3 minutes, stirring occasionally. Add catfish, simmer, uncovered, for 6 to 8 minutes or until fish flakes easily with a fork. (Butter sauce will be thin.) Serve over spaghetti. Sprinkle with Parmesan cheese. Garnish with lemon and parsley if desired.
Nutrition Facts : Calories 379 calories, Fat 26g fat (13g saturated fat), Cholesterol 90mg cholesterol, Sodium 668mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 19g protein.
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