Easy Low Fat Oven Fried Catfish Recipes

Steps:

• Preheat oven to 450°F.
• Heavily spray a large non-stick baking pan with non-stick cooking spray.
• Pour egg substitute in large shallow bowl.
• Sprinkle with some Emeril's essence; also some salt and pepper, if you prefer.
• Place fish coating on a large plate.
• Add some Essence to this also, if you wish.
• Rinse fish fillets.
• Squeeze lemon wedges over fish.
• Sprinkle with Essence, salt and pepper on both side of fish.
• Dip in coating.
• Dip fish in egg substitute, then again in fish coating, and place on baking sheet.
• Bake at 450°F for approximately 10-15 minutes, until bottom of fish starts to brown.
• Turn fish, and bake about 5-8 minutes more, until fish is browned and crisp.
• Serve.

Steps:

• Soak fish in milk Mix the dry ingredients thoroughly in a bowl or bag.
• Roll the fish in dry ingredients Fry in hot cooking oil deep enough to float the fish.
• (Be sure grease or oil is not too hot, about 350 degrees).

Steps:

• In a large skillet, fill pan with 1/2 inch of vegetable oil. Turn on heat to medium or medium high heat.
• Dip catfish in milk, then in cornmeal. Shake off excess cornmeal.
• Once oil is hot, begin frying fish in batches until they are golden brown. Flip fish so each side is cooked evenly.
• (On the 2nd or3rd batch of fish, you may want to reduce the pan heat because it will be extra hot). Add extra oil if needed.
• Drain fish on paper towels and sprinkle with salt or seasoning salt.
• Serve hot with tartar sauce.

Steps:

• Pat fish dry with paper towels. In a shallow bowl, combine the cornflake crumbs, celery salt, onion powder, paprika and pepper. In another bowl, beat the egg white and milk. Dip fillets into egg white mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.

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.

Steps:

• Preheat oven to 450°F.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.

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:

• 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:

• Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Remove and discard skin from fish. Cut fish into 2x 1 1/2" pieces.
• Mix buttermilk and egg white with fork. MIx cornmeal, bread crumbs, and cajun creole seasoning. Dip fish into buttermilk mixture, then coat with cornmeal mixture. Place in ungreased rectangular pan, 13x9x2". Lightly spray cooking spray on fish.
• Bake uncovered about 10 minutes or until fish flakes easily with fork. Serve with lemon wedges.