BLACKENED CATFISH IN OVEN RECIPES

Steps:

• The fillets should be at room temperature. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom, at least for 10 minutes. Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter. Heat the serving plates in a 250-degree oven. Dip each fillet in the reserved melted butter so that both sides are well coated. Then, mix thoroughly all the spices for blackening mixture and sprinkle the Blackening Spice Mixture generously and evenly on both sides of the fillets. Place 1 or 2 fillets in skillet and cook uncovered over very high heat until the underside becomes deep brown, almost black (but not burned), about 2 minutes (the time may vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and pour 1 teaspoon of butter on top of each. Cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while hot. To serve, place 1 fillet and a ramekin of butter on each plate.

Steps:

• 1. Position oven rack on the bottom shelf of the oven. Preheat oven to 400 degrees.
• 2. Spray baking sheet with cooking spray several times to coat.
• 3. In a shallow dish, combine cheese, breadcrumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
• 4. Roll nuggets in lemon juice. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
• 5. Bake for 10 to 12 minutes. Reduce the heat to 350 degrees, and bake for an additional 8 to 10 minutes, until crust is golden and fish flakes easily. Serve with Homemade Tartar Sauce.
• 6. To make tartar sauce, combine tartar sauce ingredients and blend well.