NEELY'S MEMPHIS-STYLE CATFISH
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a deep-fryer to 375 degrees F.
- Mix the cornmeal, paprika and cayenne in a large bowl. In a separate bowl, add the buttermilk and the hot sauce.
- Season the catfish with salt and pepper. Dredge in the buttermilk and then the cornmeal and spice mixture.
- Drop carefully in the hot oil. Fry for 4 minutes until crisp. Remove to a paper towel lined sheet tray. Season with salt and pepper.
- Serve with Remoulade Sauce.
- Mix all the ingredients in a small bowl.
CATFISH FINGERS WITH CAJUN REMOULADE SAUCE
Steps:
- For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
- For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.
OVEN-FRIED CATFISH WITH REMOULADE SAUCE
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
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
OVEN-FRIED CATFISH WITH RéMOULADE SAUCE
Categories Sauce Fish Bake Quick & Easy Mardi Gras Mayonnaise Cornmeal Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 15
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.
CAJUN CATFISH CAKES WITH REMOULADE
Provided by Sandra Lee
Time 40m
Yield 8 cakes
Number Of Ingredients 11
Steps:
- Preheat a grill pan over medium-high heat.
- Season the catfish on both sides with 1 tablespoon Cajun seasoning, salt, and pepper. Brush the grill pan with some of the canola oil and grill the catfish until cooked through, 4 to 5 minutes on each side. Remove to a plate and let cool.
- Into a large bowl, add the cracker crumbs, 2 tablespoons mayonnaise, mustard, and egg. Shred the fish with a fork and add to the bowl. Fold everything together. Form into 8 small cakes and set them aside.
- In a large skillet over medium heat, add the remaining canola oil. When it is hot, add the catfish cakes and cook until browned on each side, 4 to 5 minutes total. Drain on brown paper.
- While the cakes are cooking, make the remoulade: In a bowl, stir together the remaining 1 cup mayonnaise, 1 teaspoon Cajun seasoning, 1 teaspoon mustard, hot sauce, lemon juice, and garlic. (Reserve 1/2 cup remoulade for Round 2 Recipe Cajun Quesadillas.)
- Serve the catfish cakes with the remoulade.
OVEN FRIED CATFISH
This easy oven fried catfish recipe will be your new favorite way to cook catfish because it comes out super crispy without all the grease! Cajun seasoning gives the fish a little kick and a lot of flavor while the cornmeal breading bakes up perfectly golden and crisp. If you're looking for oven fried catfish that's a little healthier than the deep-fried stuff, give this recipe a try!
Provided by Angela
Categories Main Course
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 165 kcal, Carbohydrate 9 g, Protein 21 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 68 mg, Sodium 200 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
OVEN FRIED CATFISH
Provided by Food Network
Categories main-dish
Time 21m
Yield 4 to 6 servings
Number Of Ingredients 12
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
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
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
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