Catfish stays tender and moist when baked in a crunchy crust of bread crumbs and cornmeal. A take on traditional New Orleans rémoulade adds a piquant punch.
Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
Ingredients
For fish
For rémoulade sauce
Preparation
Make fish:
Step 1
Preheat oven to 500°F with rack in middle.
Step 2
Brush a baking pan with 2 tablespoons oil.
Step 3
Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
Step 4
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.
Step 5
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:
Step 6
Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.
