Time 30m Yield 4 servings. Number Of Ingredients 8 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.
Time 35m Yield 4 Number Of Ingredients 9 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.
Time 25m Yield 6 Number Of Ingredients 11 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.
Time 21m Yield 6 serving(s) Number Of Ingredients 8 Steps:
COMBINE first 5 ingredients in a large shallow dish. Sprinkle fish with 1/4 teaspoon salt; dredge in cornmeal mixture, coating evenly. POUR oil to a depth of 1 1/2 inches into a deep cast-iron skillet; heat to 350 degrees;. Fry fish, in batches, 5 to 6 minutes or until golden; drain on paper towels.
Time 21m Yield 4 to 6 servings Number Of Ingredients 12 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.
Time 25m Yield 4 servings Number Of Ingredients 10 Steps:
Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess. Heat 1/2 the butter in a large skillet over high heat, and fry 2 of the fillets for about 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
Time 25m Number Of Ingredients 6 Steps:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray it with non-stick spray. Season your catfish fillets with salt and pepper, then combine the cornmeal, breadcrumbs, and Cajun seasoning in a shallow baking dish. Dip each filet in a bowl of buttermilk, then transfer it to the cornmeal mixture and coat both sides liberally. Once coated, place the fillets on your prepared baking sheet (*see note). Bake until crispy and easily flaked with a fork, about 15-20 minutes depending on the thickness of your filets. Serve right away.
Time 40m Yield Makes 6 servings. Number Of Ingredients 4 Steps:
Heat oven to 375°F. Mix corn flake crumbs and Parmesan. Spread fish with dressing; top with crumb mixture. Place in 15x10x1-inch pan. Bake 25 to 30 min. or until fish flakes easily with fork.
Yield 2 Servings: can be doubled Number Of Ingredients 7 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.
Time 40m Yield 8 servings Number Of Ingredients 5 Steps:
Heat oven to 375°F. Cover rimmed baking sheet with cooking spray. Mix dressing and seasoning in shallow dish until blended. Combine corn flake crumbs and cheese in separate shallow dish. Dip fish fillets, 1 at a time, into dressing mixture, then corn flake crumb mixture, turning to evenly coat both sides of each fillet with each mixture. Place on prepared baking sheet. Bake 25 to 30 min. or until fish flakes easily with fork.
Yield Makes 4 servings Number Of Ingredients 15 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Add the first 3 ingredients to a heavy duty zip-lock bag; seal, shake around to coat the fillets, and refrigerate for 30 minutes. Take the fillets out of the bag; pat dry with paper towels and discard the marinade. In a shallow dish such as a pie plate, combine the cornmeal, cornstarch, and salt/pepper. Dredge the fillets in the cornmeal mixture. Lightly coat the fillets with cooking spray. Put the fillets on a baking sheet coated with cooking spray. Bake in a 450° oven for 15 minutes or until the fish flakes easily.
