BAKED CATFISH DIJON
Make and share this Baked Catfish Dijon recipe from Food.com.
Provided by simplemom
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Arrange fish in a shallow baking dish.
- Salt and pepper liberally.
- cover with sliced onion and dot with butter.
- Bake 20 minutes or until fish flakes easily.
- Mix mayo, mustard, vermouth and Tabasco.
- Pour over fish and broil 2-3 minutes, until brown and bubbly.
- sprinkle parsley over top of dish.
- Serve hot with lemon wedges.
ONION DIJON CRUSTED CATFISH
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
- Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.
Nutrition Facts : Calories 311.3 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 13.2 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 3 g, Sodium 809.9 mg, Sugar 1.2 g
BAKED SOUTHERN CATFISH WITH A TWIST
First of all I LOVE fried catfish. I remember hot Summer eves alongside the Mississippi river, having all-you-can-eat fried catfish, drinking ice tea out of old mason jars, and watching the riverboats move slowly up and down the mighty Mississippi. I don't know if those family restaurants still exist, but I hope they do...
Provided by Andy Anderson !
Categories Fish
Time 40m
Number Of Ingredients 9
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.
MUSTARD FRIED CATFISH
"I make this meal on a monthly basis," writes Barbara Keith from Faucett, MIssouri. "The fish is so delicious and flaky, and it's easy to prepare, too." If you can't find catfish, purchase orange roughy or cod instead.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.
Nutrition Facts : Calories 460 calories, Fat 31g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 579mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein.
HONEY DIJON MUSTARD FISH
Moosewood Restaurant says Sweet and tangy, with a crunchy coating, these fillets make a mouthwatering main dish that delights the senses with aroma, tatse, and texture.
Provided by mielhollinger
Categories Catfish
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Rinse the fillets and pat dry; set aside.
- In a shallow bowl, whisk together the honey, mustard, and lemon juice.
- In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.
- Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
- Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20-30 minutes , or until thoroughly hot and tender.
PECAN CRUSTED DIJON BAKED CATFISH
Simple, delicious alternative to frying catfish southern style. I was dubious about the mixture of pecans and Dijon, but it worked and produced a slightly tangy, crusty finish to the fish. If you've never tried catfish, it is a real treat. The least "fishy" fish I've ever had. My fillets were huge, so I made 1 1/2 times the topping mixture. From Southern Church Suppers
Provided by mammamia 2
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475.
- Spray baking pan with Pam or equivalent.
- Grind pecans in blender. Do not blend too long or you'll have powder.
- In a small bowl, combine melted butter, breadcrumbs, and pecans.
- Salt and pepper both side of fillets.
- Place rounded side up on baking pan.
- Rub 1 T of mustard on top of each fillet.
- Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
- Right before baking, spray each fillet lightly with Pam.
- Bake for 13-15 minutes or until fish flakes easily.
CHEF JOHN'S DIJON MUSTARD
As with all condiments, you can and should adjust this to your taste. This style of Dijon doesn't contain any sweetener, but a little sugar or honey are common additions these days. You can also adjust the acidity, and I did add a little more than called for, since I tend to like things on the sharper side.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time P8DT40m
Yield 64
Number Of Ingredients 10
Steps:
- Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
- Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
- Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
- Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Refrigerate mustard until flavors blend, at least 1 week.
Nutrition Facts : Calories 23 calories, Carbohydrate 1.7 g, Fat 1 g, Fiber 0.5 g, Protein 0.9 g, Sodium 37.4 mg, Sugar 0.4 g
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