First of all I LOVE fried catfish. I remember hot Summer eves alongside the Mississippi river, having all-you-can-eat fried catfish, drinking ice tea out of old mason jars, and watching the riverboats move slowly up and down the mighty Mississippi. I don't know if those family restaurants still exist, but I hope they do...
Provided by Andy Anderson !
Categories Fish
Time 40m
Number Of Ingredients 9
Steps:
- 1. Take a baking sheet, and line it with parchment paper.
- 2. Place a metal cooling rack on top of the parchment paper.
- 3. Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.
- 4. In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.
- 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
- 6. In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.
- 7. Place the breadcrumbs into another bowl.
- 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.
- 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.
- 12. 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.
- 14. Chef's Note: This resting period will help the coating stick to the fish, during the baking process.
- 15. Place a rack in the middle position, and preheat your oven to 425f (220c).
- 16. Bake for 18 to 20 minutes, or until the coating begins to nicely brown.
- 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.
- 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.
- 19. Keep the faith, and keep cooking.
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