Oven Fried Catfish With Rmoulade Sauce Recipes

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OVEN-FRIED CATFISH



Oven-Fried Catfish image

This recipe is a great alternative to pan-fried catfish. A combination of cornmeal and a variety of spices gives this recipe a savory kick in less than 30 minutes.

Provided by Mrs. Hermes

Categories     Seafood     Fish     Catfish

Time 25m

Yield 6

Number Of Ingredients 11

1 ½ pounds catfish fillets
½ cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ cup skim milk
cooking spray

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

FRIED CATFISH PO'BOY WITH CELERIAC REMOULADE SAUCE



Fried Catfish Po'Boy with Celeriac Remoulade Sauce image

Provided by Alex McCoy

Categories     main-dish

Time 50m

Yield 2 sandwiches

Number Of Ingredients 22

1/4 cup thinly shaved celeriac
1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons whole-grain mustard
1 tablespoon chopped capers
1 tablespoon chopped scallion
1 teaspoon chopped anchovy
1 teaspoon hot sauce
2 cloves garlic, finely chopped
Juice of 1/2 lemon
Salt and pepper
1 cup canola or vegetable oil
1 cup all-purpose flour
Salt and pepper
1/2 cup whole milk
2 tablespoons hot sauce
1/2 cup cornmeal
2 tablespoons cornstarch
2 catfish fillets
Sliced tomatoes
Shredded lettuce
Two 8-inch baguette rolls, sliced in half horizontally

Steps:

  • For the remoulade: Combine the celeriac, mayonnaise, ketchup, mustard, capers, scallion, anchovy, hot sauce, garlic and lemon juice in a bowl. Season with salt and pepper, and mix well.
  • For the fried catfish: In a large heavy skillet, heat the oil to 365 degrees F on a deep-fry thermometer.
  • Set up 3 pans. In the first, mix 1/2 cup of the flour and some salt and pepper. In the second, mix the milk and the hot sauce. In the third, mix the remaining 1/2 cup flour and the cornmeal and cornstarch; season with salt and pepper
  • Dredge the catfish fillets first through the flour, shaking off any excess. Next, dredge in the milk mixture, again shaking off the excess. Finally, dredge the catfish in the cornmeal mixture, making sure the fillets are completely coated. Let sit for 5 minutes.
  • Carefully slide the breaded fillets into the hot oil and cook until golden brown and cooked through, about 10 minutes.
  • Assemble the sandwich: Spread the cut sides of the baguettes with remoulade. Layer with sliced tomatoes, shredded lettuce and a catfish fillet. Chow down!

CATFISH SANDWICH WITH REMOULADE



Catfish Sandwich with Remoulade image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 23

2/3 cup ketchup
1/3 cup mayo or mild aioli
3 tablespoons red wine vinegar
1 tablespoon capers, drained and minced
2 teaspoons prepared horseradish
2 tablespoons finely minced celery
2 tablespoons finely minced red onion
4 anchovies, rinsed and minced
1 teaspoon dry English mustard
1 teaspoon paprika
1/2 teaspoon kosher salt/ pepper blend
1/8 teaspoon ground cayenne pepper
1 quart vegetable oil
Four 6-inch brioche or kaiser buns
Butter, for toasting
Four 5-ounce catfish fillets
1 cup all-purpose flour seasoned with 1 teaspoon Cajun spice
2 cups egg wash (equal parts milk and egg)
2 cups egg wash (equal parts milk and egg)
1 cup coarse cornmeal
1 cup shredded romaine
8 slices tomatoes
1 cup thinly sliced red onion

Steps:

  • For the remoulade: In medium mixing bowl, whisk together the ketchup, mayo, vinegar, capers and horseradish. Then add the celery, onions and anchovies to the above mixture. Then add the dry mustard, paprika, salt/pepper blend and cayenne. Mix well and store up to 7 days. Best to prepare 1 day in advance and do not puree or pulse the vegetables, they should be hand cut. Yield: 1 1/2 cups.
  • For the catfish: Preheat the oil in a deep-fryer to 350 degrees F. Then toast the buns in a skillet with warmed butter over medium heat until light brown, 1 to 2 minutes.
  • In batches, lightly coat the fish fillets with the flour/spice mixture, tap off excess any flour and then dip the fillets into the egg wash. Finally finish the fillets in the cornmeal. Then drop the breaded fillets in the oil and fry until golden brown, about 3 minutes. Remove the fish from the oil and allow any excess oil to drip off.
  • To build the sandwiches, toss the lettuce with the remoulade, and then place on the bottom bun. Add the tomatoes, onions, fish and the top bun. Serve.

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE



Oven-Fried Catfish with Rémoulade Sauce image

Categories     Sauce     Fish     Bake     Quick & Easy     Mardi Gras     Mayonnaise     Cornmeal     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

For fish
4 tablespoons vegetable oil, divided
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
4 (6-ounce) pieces catfish fillet
2 large eggs, beaten
For rémoulade sauce
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped shallot
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

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.

OVEN-FRIED CATFISH WITH REMOULADE SAUCE



Oven-Fried Catfish With Remoulade Sauce image

Gourmet Magazine, July, 2007, in the Gourmet Everyday section. "Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans remoulade adds a piquant punch."

Provided by Oolala

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons vegetable oil, divided
3/4 cup fine dry breadcrumb
1/2 cup yellow cornmeal
4 (6 ounce) catfish fillets
2 large eggs, beaten
1/3 cup dill pickle, finely chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons shallots, finely chopped
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

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.

Nutrition Facts : Calories 681.3, Fat 43.5, SaturatedFat 9.2, Cholesterol 199.6, Sodium 735.1, Carbohydrate 37.4, Fiber 2.6, Sugar 5, Protein 34.9

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Top Asked Questions

How to cook catfish fillets in oven?
Directions. 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;
What is the best way to make fried fish at home?
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.
What is the best way to cook fish in the oven?
Preheat the oven to 425 degrees F (220 degrees C). In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

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