Oven Fried Catfish With Rmoulade Sauce Food

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CATFISH FINGERS WITH CAJUN REMOULADE SAUCE



Catfish Fingers with Cajun Remoulade Sauce image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

1/2 cup roughly chopped red onions
1/4 cup roughly chopped celery
3 tablespoons capers
2 cups mayonnaise
1/4 cup sweet relish
2 tablespoons seafood seasoning, such as Old Bay
1 teaspoon ground black pepper
1/2 teaspoon celery salt
1 cup self-rising cornmeal
1 cup all-purpose flour
1 cup pecan pieces
3 tablespoons seafood seasoning, such as Old Bay
1 teaspoon celery salt
3 eggs
Sixteen 1 1/2-ounce pieces catfish

Steps:

  • For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt.
  • For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.

OVEN-FRIED CATFISH WITH REMOULADE SAUCE



Oven-Fried Catfish With Remoulade Sauce image

Gourmet Magazine, July, 2007, in the Gourmet Everyday section. "Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans remoulade adds a piquant punch."

Provided by Oolala

Categories     Sauces

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 tablespoons vegetable oil, divided
3/4 cup fine dry breadcrumb
1/2 cup yellow cornmeal
4 (6 ounce) catfish fillets
2 large eggs, beaten
1/3 cup dill pickle, finely chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons shallots, finely chopped
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

Steps:

  • To make the fish, preheat the oven to 500 degrees F. with the rack in the middle of the oven. *Brush the baking pan with 2 tablespoons oil.
  • Combine the bread crumbs, cornmeal and 1 teaspoons of salt in a large, sealable, plastic bag and shake to mix.
  • Season fish with salt and pepper on both sides.
  • Take on piece of fish at a time and dip fish in the egg, letting excess drip off, then put in the plastic bag and shake to coat well with crumbs.
  • Transfer to the baking pan and bake until the undersides are golden, about 6 minutes.
  • Drizzle fish with remaining 2 tablespoons of oil, then carefully turn over and cook until golden and just cooked through, about 6 minutes more.
  • Make the sauce while the fish is baking, by simply whisking together all the remoulade ingredients and add salt to taste.
  • Serve the fish with the sauce on the side.

Nutrition Facts : Calories 681.3, Fat 43.5, SaturatedFat 9.2, Cholesterol 199.6, Sodium 735.1, Carbohydrate 37.4, Fiber 2.6, Sugar 5, Protein 34.9

OVEN FRIED CATFISH



Oven Fried Catfish image

Provided by Food Network

Categories     main-dish

Time 21m

Yield 4 to 6 servings

Number Of Ingredients 12

8 fillets boneless catfish
2 cups milk
3 1/2 cups white cornmeal
3 1/2 cups yellow cornmeal, coarser grind
1 teaspoon salt
1 teaspoon red pepper
1 teaspoon black pepper
4 tablespoons granulated garlic
4 tablespoons thyme, dried
Cajun seasoning
1/4 cup melted butter or butter cooking spray
Tartar sauce, optional

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.

FRIED CATFISH PO'BOY WITH CELERIAC REMOULADE SAUCE



Fried Catfish Po'Boy with Celeriac Remoulade Sauce image

Provided by Alex McCoy

Categories     main-dish

Time 50m

Yield 2 sandwiches

Number Of Ingredients 22

1/4 cup thinly shaved celeriac
1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons whole-grain mustard
1 tablespoon chopped capers
1 tablespoon chopped scallion
1 teaspoon chopped anchovy
1 teaspoon hot sauce
2 cloves garlic, finely chopped
Juice of 1/2 lemon
Salt and pepper
1 cup canola or vegetable oil
1 cup all-purpose flour
Salt and pepper
1/2 cup whole milk
2 tablespoons hot sauce
1/2 cup cornmeal
2 tablespoons cornstarch
2 catfish fillets
Sliced tomatoes
Shredded lettuce
Two 8-inch baguette rolls, sliced in half horizontally

Steps:

  • For the remoulade: Combine the celeriac, mayonnaise, ketchup, mustard, capers, scallion, anchovy, hot sauce, garlic and lemon juice in a bowl. Season with salt and pepper, and mix well.
  • For the fried catfish: In a large heavy skillet, heat the oil to 365 degrees F on a deep-fry thermometer.
  • Set up 3 pans. In the first, mix 1/2 cup of the flour and some salt and pepper. In the second, mix the milk and the hot sauce. In the third, mix the remaining 1/2 cup flour and the cornmeal and cornstarch; season with salt and pepper
  • Dredge the catfish fillets first through the flour, shaking off any excess. Next, dredge in the milk mixture, again shaking off the excess. Finally, dredge the catfish in the cornmeal mixture, making sure the fillets are completely coated. Let sit for 5 minutes.
  • Carefully slide the breaded fillets into the hot oil and cook until golden brown and cooked through, about 10 minutes.
  • Assemble the sandwich: Spread the cut sides of the baguettes with remoulade. Layer with sliced tomatoes, shredded lettuce and a catfish fillet. Chow down!

OVEN-FRIED CATFISH WITH RéMOULADE SAUCE



Oven-Fried Catfish with Rémoulade Sauce image

Categories     Sauce     Fish     Bake     Quick & Easy     Mardi Gras     Mayonnaise     Cornmeal     Sour Cream     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

For fish
4 tablespoons vegetable oil, divided
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
4 (6-ounce) pieces catfish fillet
2 large eggs, beaten
For rémoulade sauce
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped shallot
2 tablespoons tomato paste
1 tablespoon Tabasco sauce
1 tablespoon fresh lemon juice

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.

OVEN FRIED CATFISH WITH DILL TARTAR SAUCE



Oven Fried Catfish With Dill Tartar Sauce image

Make and share this Oven Fried Catfish With Dill Tartar Sauce recipe from Food.com.

Provided by PollyB

Categories     Catfish

Time 32m

Yield 2 serving(s)

Number Of Ingredients 7

1/3 cup dry breadcrumbs
2 tablespoons butter, melted
2 (6 ounce) catfish fillets (1/2 inch thick) or 2 (6 ounce) other white fish fillets (such as orange roughy)
1/3 cup regular mayonnaise or 1/3 cup low-fat mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1 tablespoon drained capers

Steps:

  • Preheat oven to 450 degrees.
  • 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.
  • Recipe can be doubled.

Nutrition Facts : Calories 565.8, Fat 38.5, SaturatedFat 12.4, Cholesterol 120.6, Sodium 770.2, Carbohydrate 25.2, Fiber 1, Sugar 4.8, Protein 29.4

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