Oven-Fried Catfish with Rémoulade Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 tablespoons tomato paste
- 1/4 cup sour cream
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon tabasco sauce
- 1/3 cup mayonnaise
- 2 tablespoons finely chopped shallot
- 1/2 cup yellow cornmeal
- 2 large eggs, beaten
- 4 tablespoons vegetable oil, divided
- Carbohydrate 34 g(11%)
- Cholesterol 202 mg(67%)
- Fat 46 g(70%)
- Fiber 2 g(10%)
- Protein 34 g(68%)
- Saturated Fat 8 g(41%)
- Sodium 661 mg(28%)
- Calories 689
PreparationMake fish: Preheat oven to 500°F with rack in middle. Brush a baking pan with 2 tablespoons oil. Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix. Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs. Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more. Make rémoulade while fish bakes: Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.
PreparationMake fish: Preheat oven to 500°F with rack in middle. Brush a baking pan with 2 tablespoons oil. Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix. Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs. Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more. Make rémoulade while fish bakes: Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.
