Crisp Panko Dusted Catfish Fillets Recipes

Steps:

• 1. Take a baking sheet, and line it with parchment paper.
• 2. Place a metal cooling rack on top of the parchment paper.
• 3. Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.
• 4. In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.
• 5. Chef's Note: I like to make my own creole seasoning, so that I can control the ingredients. This is what I use, when I make up a batch: 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano 2 tablespoons dried basil 1 tablespoon dried thyme 1/2 tablespoon black pepper 1/2 tablespoon white pepper 1/2 tablespoon cayenne pepper 4 tablespoons paprika 1 tablespoon salt
• 6. In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.
• 7. Place the breadcrumbs into another bowl.
• 8. Take one of the pieces of catfish, and dredge it in the cornmeal/flour mixture. Making sure that the fillet is completely and evenly covered.
• 9. Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
• 10. Chef's Tip: To keep my hands as dry as possible, I place the catfish in the liquid using a pair of tongs.
• 11. Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.
• 12. Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.
• 13. Allow the fillets to rest for about 15 minutes.
• 14. Chef's Note: This resting period will help the coating stick to the fish, during the baking process.
• 15. Place a rack in the middle position, and preheat your oven to 425f (220c).
• 16. Bake for 18 to 20 minutes, or until the coating begins to nicely brown.
• 17. Chef's Note: Panko breadcrumbs are not a part of traditional southern fried catfish; however, their addition adds another level of flavor to the fish, and helps to keep the fillets moist during their time in the oven. This is why I call the recipe Baked Southern Catfish with a Twist.
• 18. Serving Tip: If you like you can serve these fillets with a nice bowl of dirty rice, or just a big bowl of homemade hushpuppies... YUM.
• 19. Keep the faith, and keep cooking.

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.