BEST BAKED CATFISH RECIPE - HOW TO MAKE BAKED CATFISH
Catfish makes us think of lazy summer days spent at the lake, and we love it for that. Baking your catfish makes this meal much easier, with no worry of oil getting everywhere. We still bread it in cornmeal and season it with some Cajun seasoning, so you won't miss anything at all!
Provided by Makinze Gore
Categories gluten-free 30-minute meals weeknight meals dinner fish
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 0S
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425° and drizzle 2 tablespoons oil on a large baking sheet. On a large plate, combine cornmeal and Cajun seasoning. Season catfish with salt and pepper, then dredge fish in seasoned cornmeal, pressing to coat. Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil. Bake until golden and fish flakes easily with a fork, 15 minutes. Serve with lemon wedges.
CORNMEAL-CRUSTED CATFISH RECIPE | KARDEA BROWN | FOOD N…
Provided by Kardea Brown
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 5 servings
Number Of Ingredients 12
Steps:
- Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
- Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
- Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
- Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
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