Baked Southern Catfish with a Twist
Andy Anderson !
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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- 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
- 1/4 c
- 1 tsp
- hot sauce, or more if you like it spicier, i like franks
- 1 tsp
- dijon mustard, i like grey poupon
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
7Place the breadcrumbs into another bowl.
9Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
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.
16Bake for 18 to 20 minutes, or until the coating begins to nicely brown.