I’ve made fish tacos with this oven-fried catfish, I’ve served it at a grown-up dinner party with fancy macand-cheese, and I’ve eaten it straight off the baking pan dipped into a jar of tartar sauce. No one ever misses the extra oil.
1 pound Mississippi farm-raised catfish, rinsed, dried, and cut into 2-inch strips
½ cup low-fat milk
⅛ cup Creole or other grainy mustard
¾ cup yellow cornmeal (any grind works)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
2 tablespoons olive or canola oil, divided
In a medium-size bowl, soak the catfish in the milk for 30 minutes at room temperature. Drain the catfish and coat it evenly with the mustard. Preheat the oven to 500º In another medium-size bowl, combine the cornmeal, salt, black pepper, and cayenne, stirring well to combine. Brush the baking pan with 1 tablespoon oil. One at a time, dredge each piece of fish through the cornmeal mixture, shake off the extra cornmeal, and place them on the baking pan. Bake the fish until the undersides are golden, about 7 minutes. Drizzle remaining 1 tablespoon olive oil over the fish; then carefully turn each piece over and bake for another 7 minutes, or until cooked through.
1 pound Mississippi farm-raised catfish, rinsed, dried, and cut into 2-inch strips
½ cup low-fat milk
⅛ cup Creole or other grainy mustard
¾ cup yellow cornmeal (any grind works)
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
2 tablespoons olive or canola oil, divided
In a medium-size bowl, soak the catfish in the milk for 30 minutes at room temperature. Drain the catfish and coat it evenly with the mustard. Preheat the oven to 500º In another medium-size bowl, combine the cornmeal, salt, black pepper, and cayenne, stirring well to combine. Brush the baking pan with 1 tablespoon oil. One at a time, dredge each piece of fish through the cornmeal mixture, shake off the extra cornmeal, and place them on the baking pan. Bake the fish until the undersides are golden, about 7 minutes. Drizzle remaining 1 tablespoon olive oil over the fish; then carefully turn each piece over and bake for another 7 minutes, or until cooked through.
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