Best Baked Southern Catfish With A Twist Recipes

BAKED HERB CATFISH

Steps:

• Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets., Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.

ZESTY BAKED CATFISH

Steps:

• Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.

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

CRISPY BAKED CATFISH

Steps:

• Heat oven to 450°. Spray broiler pan rack with cooking spray. If fish fillets are large, cut into 4 serving pieces.
• Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on all sides of fish. Coat fish with cornmeal mixture.
• Place fish on rack in broiler pan. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork.

SOUTHERN-STYLE OVEN-FRIED CATFISH

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
• Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
• Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.