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Prep 20 mins
Cook 15 mins
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."
For the fish
- 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
For the remoulade sauce
- 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
- 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.