June 28, 2018
Main Dish, Fish, Catfish,
Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Gluten-Free, High Protein, Non-Dairy more
Add toRecipe Book
Add toShopping List
"This is a scaled down version of a recipe featured in Allrecipes magazine, although I did NOT scale down the oil - it's important to the oven-fry process. Feel free to double the breading ingredients for more fish. I was blown away by how crispy the fish came out using this method. The fish has just a satisfying amount of heat and spice, without being too hot. The weight of the fillets is an estimate, as they were large and just part of a mess of catfish I had purchased. I used Slap Ya Mama seasoning for my Creole, but Tony Chachere's would be good, too."
Start by preheating your oven to 425°F. Pour the vegetable oil into a glass baking dish. (I used 12 inch square dish for this, although 13 by 9 would also work.) Make sure the oil coats all of the bottom of the dish.
In a shallow dish (pie plate works great for this), combine the cornmeal, Creole seasoning, paprika, sugar, and black pepper. Mix until well combined and set aside. In another bowl, whisk together the egg and hot sauce. Set aside.
Rinse the catfish fillets and pat them dry. Dip them one at a time into the egg mixture, coating both sides. Then move the fish to the cornmeal mixture, coating both sides. Lay the fillets in the oiled baking dish.
Bake for 8 minutes, flip the fish, and return to the oven to bake for an additional 8 minutes. If your fillets are very thick, you may want to try 10 minutes per side. Move baked fish to a paper towel lined plate before serving.
It's that time of year again to take advantage of great weather and to smoke your...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...