Oven-Fried Catfish With Remoulade Sauce

Oolala's Note:

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."

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

For the fish

• 4 tablespoons vegetable oil , divided
• ¾ cup fine dry breadcrumb
• ½ cup yellow cornmeal
• 4 (6 ounce) catfish fillets
• 2 large eggs , beaten

For the remoulade sauce

• 1⁄3; cup dill pickles , finely chopped
• ½ cup mayonnaise
• ¼ 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

Directions:

1. 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.
2. Combine the bread crumbs, cornmeal and 1 teaspoons of salt in a large, sealable, plastic bag and shake to mix.
3. Season fish with salt and pepper on both sides.
4. 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.
5. Transfer to the baking pan and bake until the undersides are golden, about 6 minutes.
6. Drizzle fish with remaining 2 tablespoons of oil, then carefully turn over and cook until golden and just cooked through, about 6 minutes more.
7. Make the sauce while the fish is baking, by simply whisking together all the remoulade ingredients and add salt to taste.
8. Serve the fish with the sauce on the side.