Oven-Fried Catfish With Remoulade Sauce

"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.""
 
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Ready In:
35mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • 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.

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