Cornmeal Crusted Oven Fried Catfish Ww Core Recipes

Steps:

• Pre-heat oven to 425 degrees. Coat a baking sheet with cooking spray.
• In a shallow bowl combine the cornmeal with all the powdered spices listed. In a second bowl add the milk and hot sauce (if desired).
• Dredge the cleaned catfish fillets in the milk, then dip into the cornmeal coating on both sides. You may need to press down a bit to make sure the cornmeal adheres to the fish.
• Place the coated fillets on the baking sheet and give the tops a light shot of cooking spray for crispness.
• Bake for 15 minutes, until cooked through. Remove from oven and let cool for a minute before serving.
• Plate with 1/4 asparagus and a lemon wedge.

Steps:

• Soak catfish in milk for approximately 1 hour, in the refrigerator. In a bowl, mix together white and yellow cornmeal. Spice up the cornmeal with salt, red and black pepper, granulated garlic, thyme, and Cajun seasoning, to taste.
• Preheat oven to 400 degrees F.
• Take the fish out of the milk and shake off the excess milk. Dip the fish fillets in the spiced cornmeal mixture. Put the fillets on a buttered cookie sheet and drizzle butter over the fish. Or you can use a butter spray. Bake fish in oven for approximately 10 minutes. Time may vary depending on the thickness of fillet. Fish should get a nice crusty, golden color. Serve with tartar sauce.

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.

Steps:

• In a shallow dish combine the first 6 ingredients.
• Dredge the fillets into the mixture and coat evenly.
• In a large cast-iron skillet or a Dutch oven pour about 2-inches of oil; heat to 350 degrees.
• Fry the fillets in batches for about 5-6 minutes turning once until golden.
• Drain on paper towels.

Steps:

• In a shallow bowl, combine the egg and lemon juice. In another shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder and salt. Dip catfish into egg mixture, then coat with cornmeal mixture., In a large skillet, heat oil over medium heat. Fry fillets, two at a time, for 5-6 minutes on each side or until fish flakes easily with a fork.

Steps:

• Preheat oven to 450 degrees.
• Place breadcrumbs and melted butter in separate shallow dishes.
• Cut each fish fillet crosswise in half.
• Season fish with salt and pepper.
• Dip fish into butter, then into breadcrumbs, coating completely; place fish on baking sheet.
• Bake fish until crisp, brown and just cooked through, about 12 minutes.
• Meanwhile, stir mayonnaise, relish, dill and capers in small bowl to blend.
• Season tartar sauce with salt and pepper.
• Transfer fish to plates.
• Serve fish with tartar sauce.
• Recipe can be doubled.

Steps:

• Combine cornmeal, flour and salt on large plate. Brush catfish fillets with Tabasco sauce. Press fish into cornmeal mixture to coat well on both sides. Heat 1 tablespoon each of olive oil and butter in 12-inch skillet over medium heat. Add fillets and cook 4 minutes. With spatula, carefully turn fish. Add remaining oil and butter. Cook 4 minutes longer or until fish flakes easily when tested with a fork. Garnish with lemon wedges.

Steps:

• Preheat oven to 400ºF.
• Coat a large baking sheet with cooking spray.
• In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil, oregano, salt, pepper and Old Bay (if using).
• Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed).
• Salt and pepper the fish fillets to taste on both sides.
• Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.
• Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.
• Add fish to batter and turn to coat both sides.
• Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.
• Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
• Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
• Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Steps:

• Preheat oven to 400.
• Put all into a baking dish, stir and cover.
• Bake 45 minute Uncover and stir.
• Continue to cook the veggies are to your liking and the chicken is cooked.
• Meanwhile, boil water for pasta and cook.
• Or nuke red or white potatoes.