Ovenfriedcatfish Recipes

OVEN-FRIED CATFISH

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.

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.

OVEN-FRIED CATFISH

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.

CLASSIC FRIED CATFISH

Steps:

• COMBINE first 5 ingredients in a large shallow dish.
• Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly.
• POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;.
• Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.

FRIED CATFISH

Steps:

• Pat fish dry; transfer to a pie dish or other wide, shallow dish. Season generously with salt andpepper. Add buttermilk, turning and arranging fish strips to fully submerge. Let stand 2 hours, or refrigerate, loosely covered, up to 8 hours.
• In another pie dish, season cornmeal with salt and pepper. Working one at a time, lift fishstrips from buttermilk, allowing excess to drip off, and dredge in cornmeal mixture, turning toevenly coat. Gently shake off any excess; transfer to a wire rack.
• Pour enough oil into a large, heavy-bottomed skillet (preferably cast iron) to come 1/4 inchup sides (about 3/4 cup); heat over medium-high. When oil shimmers and a bit of cornmeal sizzles when dropped in, add fish in a single layer (do not crowd pan; fry in batches if necessary). Cook, undisturbed, until fish is golden brown on bottoms and lifts easily from skillet, 2 to 3 minutes. Flip and continue cooking until golden on bottoms and just cooked through, 2 to 3 minutes more. Transfer to a clean wire rack, season with salt, and let cool 1 minute. Serve with lemon wedges and hot sauce, or one of the fish sauces.

OVEN-FRIED FISH

Steps:

• Place fish in a greased 13-in. x 9-in. baking dish. Brush with butter. In a small bowl, combine the remaining ingredients; sprinkle over fish. , Bake, uncovered, at 425° for 10-15 minutes or until the fish flakes easily with a fork.

OVEN-FRIED FISH

Steps:

• Move oven rack to position slightly above middle of oven. Heat oven to 500°F.
• Cut fish into 2x1 1/2-inch pieces. In shallow dish, mix cornmeal, bread crumbs, dill weed, paprika, salt and pepper. Place milk in another shallow dish. Dip fish into milk, then coat with cornmeal mixture.
• Place fish in ungreased 13x9-inch pan. Drizzle melted butter over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork.

OVEN FRIED CATFISH

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.

OVEN FRIED CATFISH

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.

PAN FRIED CATFISH

Steps:

• Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
• Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork.
• Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.

OVEN-FRIED CATFISH

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.

OVEN-FRIED CATFISH RECIPE

Steps:

• Heat oven to 375°F.
• Cover rimmed baking sheet with cooking spray. Mix dressing and seasoning in shallow dish until blended. Combine corn flake crumbs and cheese in separate shallow dish.
• Dip fish fillets, 1 at a time, into dressing mixture, then corn flake crumb mixture, turning to evenly coat both sides of each fillet with each mixture. Place on prepared baking sheet.
• Bake 25 to 30 min. or until fish flakes easily with fork.