OVEN-FRIED CATFISH WITH REMOULADE SAUCE
Gourmet Magazine, July, 2007, in the Gourmet Everyday section. "Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans remoulade adds a piquant punch."
Provided by Oolala
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make the fish, preheat the oven to 500 degrees F. with the rack in the middle of the oven. *Brush the baking pan with 2 tablespoons oil.
- Combine the bread crumbs, cornmeal and 1 teaspoons of salt in a large, sealable, plastic bag and shake to mix.
- Season fish with salt and pepper on both sides.
- Take on piece of fish at a time and dip fish in the egg, letting excess drip off, then put in the plastic bag and shake to coat well with crumbs.
- Transfer to the baking pan and bake until the undersides are golden, about 6 minutes.
- Drizzle fish with remaining 2 tablespoons of oil, then carefully turn over and cook until golden and just cooked through, about 6 minutes more.
- Make the sauce while the fish is baking, by simply whisking together all the remoulade ingredients and add salt to taste.
- Serve the fish with the sauce on the side.
Nutrition Facts : Calories 681.3, Fat 43.5, SaturatedFat 9.2, Cholesterol 199.6, Sodium 735.1, Carbohydrate 37.4, Fiber 2.6, Sugar 5, Protein 34.9
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