Baked Southern Catfish with a Twist

Andy Anderson !

By
@ThePretentiousWichitaChef

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 because they are a part of the Old South that should never go away or be forgotten.

I wanted to make catfish that was baked, not fried, but was still moist and tasty. It took my entire last weekend in the test kitchen, and 20 pounds of catfish, but here are the results.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

1 lb
catfish fillets, four pieces
2 c
panko break crumbs, this is the twist
1/2 c
finely ground cornmeal
1/2 c
flour, all purpose
2 tsp
creole seasoning, your choice
2 medium
eggs
1/4 c
buttermilk
1 tsp
hot sauce, or more if you like it spicier, i like franks
1 tsp
dijon mustard, i like grey poupon

Step-By-Step

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1Take a baking sheet, and line it with parchment paper.

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2Place a metal cooling rack on top of the parchment paper.

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3Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.

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4In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.

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5Chef'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

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6In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.

7Place the breadcrumbs into another bowl.

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8Take one of the pieces of catfish, and dredge it in the cornmeal/flour mixture. Making sure that the fillet is completely and evenly covered.

9Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.

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10Chef's Tip: To keep my hands as dry as possible, I place the catfish in the liquid using a pair of tongs.

11Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.

12Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.

13Allow the fillets to rest for about 15 minutes.

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14Chef's Note: This resting period will help the coating stick to the fish, during the baking process.

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15Place a rack in the middle position, and preheat your oven to 425f (220c).

16Bake for 18 to 20 minutes, or until the coating begins to nicely brown.

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17Chef'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.

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18Serving 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.

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19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole
Dietary Needs: Soy Free