baked southern catfish with a twist

How To Make baked southern catfish with a twist

• 
  Step 1
  Take a baking sheet, and line it with parchment paper.
• 
  Step 2
  Place a metal cooling rack on top of the parchment paper.
• 
  Step 3
  Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.
• 
  Step 4
  In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.
• 
  Step 5
  Chef'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
• 
  Step 6
  In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.
• Step 7
  Place the breadcrumbs into another bowl.
• 
  Step 8
  Take one of the pieces of catfish, and dredge it in the cornmeal/flour mixture. Making sure that the fillet is completely and evenly covered.
• Step 9
  Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
• 
  Step 10
  Chef's Tip: To keep my hands as dry as possible, I place the catfish in the liquid using a pair of tongs.
• Step 11
  Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.
• Step 12
  Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.
• Step 13
  Allow the fillets to rest for about 15 minutes.
• 
  Step 14
  Chef's Note: This resting period will help the coating stick to the fish, during the baking process.
• 
  Step 15
  Place a rack in the middle position, and preheat your oven to 425f (220c).
• Step 16
  Bake for 18 to 20 minutes, or until the coating begins to nicely brown.
• 
  Step 17
  Chef'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.
• 
  Step 18
  Serving 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.
• 
  Step 19
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!