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.
1 lbcatfish fillets, four pieces
2 cpanko break crumbs, this is the twist
1/2 cfinely ground cornmeal
1/2 cflour, all purpose
2 tspcreole seasoning, your choice
1 tsphot sauce, or more if you like it spicier, i like franks
1 tspdijon mustard, i like grey poupon
How to Make Baked Southern Catfish with a Twist
- 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
- Place the breadcrumbs into another bowl.
- Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
- Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.
- Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.
- Allow the fillets to rest for about 15 minutes.
- Bake for 18 to 20 minutes, or until the coating begins to nicely brown.