Oven Fried Catfish With Rémoulade 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

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



Oven Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 12

8 fillets boneless catfish
2 cups milk
3 1/2 cups white cornmeal
3 1/2 cups yellow cornmeal, coarser grind
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon black pepper
4 tablespoons granulated garlic
4 tablespoons thyme, dried
Cajun seasoning
1/4 cup melted butter or butter cooking spray
Tartar sauce, optional

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.

OVEN-FRIED CATFISH



Oven-Fried Catfish image

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

4 catfish fillets (6 each)
1 cup cornflake crumbs
1 teaspoon celery salt
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon pepper
1 egg white
2 tablespoons fat-free milk

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

SOUTHERN-STYLE OVEN-FRIED CATFISH



Southern-Style Oven-Fried Catfish image

I have served this to many a friend from the South, and it is always a winner! Serve with coleslaw and oven-baked french fries, and you'll have a healthy, tasty meal!

Provided by carina

Categories     Seafood     Fish     Catfish

Time 35m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 ½ pounds catfish fillets, cut into serving pieces
1 cup cornmeal
2 teaspoons Creole seasoning
1 teaspoon paprika
1 teaspoon white sugar
½ teaspoon ground black pepper
2 eggs, lightly beaten
1 tablespoon hot pepper sauce or water

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



Oven Fried Catfish image

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

1/2 cup light beer
1/2 cup hot sauce
4 farm-raised catfish fillets (each fillet should weigh 6 ounces)
1/2 cup yellow cornmeal
2 tablespoons cornstarch
salt
pepper

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



Oven-Fried Catfish image

Fried catfish is delicious, but it can be messy to make. Which is just one of the reasons this Oven-Fried Catfish is such an awesome recipe.

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 6 servings.

Number Of Ingredients 4

1 cup crushed corn flakes
1/2 cup KRAFT Grated Parmesan Cheese
6 catfish fillets (2 lb.)
1/4 cup MIRACLE WHIP Light Dressing

Steps:

  • Heat oven to 375°F.
  • Mix corn flake crumbs and Parmesan. Spread fish with dressing; top with crumb mixture.
  • Place in 15x10x1-inch pan.
  • Bake 25 to 30 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g

TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE



Todd Richards's Fried Catfish With Hot Sauce image

The Atlanta chef Todd Richards says his mother made catfish on Fridays as part of her weekly rotation of dishes. She let the fish sit in cornmeal for about five minutes before frying, a technique that he said resulted in very crispy fish. He uses the same method in this recipe, adapted from his cookbook, "Soul: A Chef's Culinary Evolution in 150 Recipes" (Oxmoor House, 2018). If you're using boneless catfish, this dish can be served as a sandwich.

Provided by Korsha Wilson

Categories     easy, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 cups (16 ounces) whole buttermilk
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce, plus more for serving
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon granulated onion or onion powder
4 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 1/2 pounds catfish fillets, cut crosswise into 2-inch pieces
2 cups (about 8 1/2 ounces) plain yellow cornmeal
1/2 teaspoon cayenne pepper
4 cups (32 ounces) vegetable oil

Steps:

  • Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
  • Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
  • Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
  • Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
  • Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 57 grams, Carbohydrate 56 grams, Fat 69 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 957 milligrams, Sugar 7 grams, TransFat 1 gram

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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