Bakedcatfishfilletswithhorseradishsauce Recipes

BAKED CATFISH FILLETS

Steps:

• Preheat oven to 425 degrees.
• Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
• Spray a glass baking dish with Pam or olive oil.
• Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
• Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading.
• Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
• Bake at 425 for 10 to 12 minutes per side.
• Serve with lemon wedges for garnish.

BAKED CATFISH FILLETS WITH HORSERADISH SAUCE

Steps:

• Arrange fish on baking pan sprayed with nonstick cooking spray.
• Sprinkle with lemon juice.
• In small bowl beat egg whites until soft peaks form.
• Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper.
• Spoon some of mixture on top of each fillet.
• Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh.
• Meanwhile in small saucepan melt butter.
• Blend in flour until smooth.
• Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper.
• Cook and stir over medium heat until mixture is bubbly and slightly thickened.
• Serve over fish.

SOUTHERN ESSENTIALS: OVEN-BAKED CATFISH

Steps:

• 1. PREP/PREPARE
• 2. THE COATING
• 3. Gather your ingredients.
• 4. Add all of the coating ingredients to a large bowl, thoroughly mix, and reserve.
• 5. THE CATFISH
• 6. Gather your ingredients.
• 7. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 8. Add the hot sauce and the buttermilk to a shallow dish large enough to hold the filets.
• 9. Place the filets in the dish, and allow them to sit for 8 minutes.
• 10. After eight minutes, flip the filets over for an additional 8 minutes.
• 11. Chef's Note: In place of the dish, you could always use a large Ziploc sealable bag.
• 12. Chef's Note: I tried several ways to make the wet ingredients for this recipe. I tried eggs; however, I didn't like the taste of the eggs with the coating, and they made the fish feel mushy. I tried using regular and non-fat milk, but neither of them gave me the taste I was searching for. I finally settled on that old Southern favorite buttermilk... that and a bit of hot sauce did the trick.
• 13. While the catfish are soaking up that yummy buttermilk/hot sauce mixture, place a wire rack over a parchment-lined baking sheet.
• 14. One at a time take a filet, shake off the excess buttermilk, and thoroughly coat with the cornmeal mixture.
• 15. Place on the wire rack, and repeat for the remaining filets.
• 16. Place in the preheated oven and cook until golden brown, about 20 to 25 minutes.
• 17. Chef's Essentials: If you don't have a wire rack that you can use in baking, I highly recommend that you purchase one. They are so useful. For example, if you don't use a wire rack in this recipe, you should go in halfway through baking and flip the fish. In my opinion, this is an essential tool that all chefs should have in their kitchens.
• 18. PLATE/PRESENT
• 19. Serve up while still nice and warm with some homemade hushpuppies, some coleslaw, and maybe a few fries. Oh, and don't forget good tarter sauce, and maybe more hot sauce. Enjoy.
• 20. Keep the faith, and keep cooking.
• 21. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894