Oven Fried Catfish With Dill Tartar Sauce Recipes

OVEN FRIED CATFISH

Steps:

• Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with non-stick spray.
• Season your catfish fillets with salt and pepper, then combine the cornmeal, breadcrumbs, and Cajun seasoning in a shallow baking dish.
• Dip each filet in a bowl of buttermilk, then transfer it to the cornmeal mixture and coat both sides liberally. Once coated, place the fillets on your prepared baking sheet (*see note).
• Bake until crispy and easily flaked with a fork, about 15-20 minutes depending on the thickness of your filets. Serve right away.

OVEN FRIED CATFISH WITH DILL TARTAR SAUCE

Steps:

• Preheat oven to 450 degrees.
• Place breadcrumbs and melted butter in separate shallow dishes.
• Cut each fish fillet crosswise in half.
• Season fish with salt and pepper.
• Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet.
• Bake fish until crisp, brown and just cooked through, about 12 minutes.
• Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend.
• Season tartar sauce with salt and pepper.
• Transfer fish to plates.
• Serve fish with tartar sauce.
• Recipe can be doubled.

FRIED FISH WITH DILL TARTAR SAUCE

Steps:

• For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking.
• For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F.
• Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board.
• Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.

OVEN-FRIED CATFISH WITH DILL TARTAR SAUCE

Steps:

• Preheat oven to 450°F.Place breadcrumbs and melted butter in separate shallow dishes. Cut each fish fillet crosswise in half. Season fish with salt and pepper. Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet. Bake fish until crisp, brown and just cooked through, about 12 minutes.
• Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend. Season tartar sauce with salt and pepper.
• Transfer fish to plates. Serve fish with tartar sauce.

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 WITH RéMOULADE SAUCE

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.

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.