baked southern catfish with a twist

How To Make baked southern catfish with a twist

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  1

  Take a baking sheet, and line it with parchment paper.
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  2

  Place a metal cooling rack on top of the parchment paper.
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  3

  Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.
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  4

  In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.
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  5

  Chef's Note: I like to make my own creole seasoning, so that I can control the ingredients. This is what I use, when I make up a batch: 
2 tablespoons onion powder 
2 tablespoons garlic powder 
2 tablespoons dried oregano 
2 tablespoons dried basil 
1 tablespoon dried thyme 
1/2 tablespoon black pepper 
1/2 tablespoon white pepper 
1/2 tablespoon cayenne pepper 
4 tablespoons paprika 1 tablespoon salt
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  6

  In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.
• 7

  Place the breadcrumbs into another bowl.
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  8

  Take one of the pieces of catfish, and dredge it in the cornmeal/flour mixture. Making sure that the fillet is completely and evenly covered.
• 9

  Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
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  10

  Chef's Tip: To keep my hands as dry as possible, I place the catfish in the liquid using a pair of tongs.
• 11

  Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.
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  Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.
• 13

  Allow the fillets to rest for about 15 minutes.
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  14

  Chef's Note: This resting period will help the coating stick to the fish, during the baking process.
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  15

  Place a rack in the middle position, and preheat your oven to 425f (220c).
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  Bake for 18 to 20 minutes, or until the coating begins to nicely brown.
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  17

  Chef's Note: Panko breadcrumbs are not a part of traditional southern fried catfish; however, their addition adds another level of flavor to the fish, and helps to keep the fillets moist during their time in the oven. This is why I call the recipe Baked Southern Catfish with a Twist.
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  18

  Serving Tip: If you like you can serve these fillets with a nice bowl of dirty rice, or just a big bowl of homemade hushpuppies… YUM.
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  19

  Keep the faith, and keep cooking.
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