Crispy Baked Catfish with Spicy Remoulade
This Crispy Baked Catfish recipe features a crunchy cornmeal crust with a zesty remoulade, perfect for weeknight dinners or gatherings.
Equipment
- Baking sheet
- Parchment paper
- Shallow bowls
- Whisk
- Measuring cups and spoons
Ingredients
- 4 oz catfish fillets 6-ounce each (170g)
- 1 cup cornmeal (120g)
- ½ cup all-purpose flour (60g)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper adjust to taste
- Salt to taste
- Pepper to taste
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Cooking spray or olive oil for greasing
- ½ cup mayonnaise (120g)
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce e.g., Tabasco
- 1 tablespoon capers, chopped
- 1 tablespoon fresh parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper or foil and lightly grease it with cooking spray or olive oil.
- In a shallow bowl, combine cornmeal, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- In another bowl, whisk together eggs, Dijon mustard, and lemon juice until well combined.
- Dip each catfish fillet into the egg mixture, allowing the excess to drip off, then dredge in the cornmeal mixture to fully coat.
- Place coated fillets on the prepared baking sheet and lightly spray the tops with cooking spray for added crispness.
- Bake in the preheated oven for 20-25 minutes or until golden brown, flipping halfway through for even cooking.
- While the fish is baking, mix together all remoulade ingredients in a bowl until smooth and well combined.
- Once the catfish is cooked, serve hot with a side of spicy remoulade for dipping.