OVEN-FRIED CATFISH WITH RéMOULADE SAUCE

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Oven-Fried Catfish with Rémoulade Sauce image

Categories     Sauce     Fish     Bake     Quick & Easy     Mardi Gras     Mayonnaise     Cornmeal     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

For fish
4 tablespoons vegetable oil, divided
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
4 (6-ounce) pieces catfish fillet
2 large eggs, beaten
For rémoulade sauce
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped shallot
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

Steps:

  • Make fish:
  • Preheat oven to 500°F with rack in middle.
  • Brush a baking pan with 2 tablespoons oil.
  • Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
  • Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
  • Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
  • Make rémoulade while fish bakes:
  • Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

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