Oven-Fried Catfish With Tangy Remoulade

There are certain dishes that transport me back to childhood summers, the scent of freshly cut grass mingling with the tantalizing aroma of something delicious cooking. For me, that dish is often a perfectly fried piece of fish. While I’ve enjoyed my fair share of deep-fried delights, there’s a particular magic in achieving that craveable crunch and tender interior through the more forgiving method of oven-frying. This recipe for oven-fried catfish, a brilliant adaptation I first encountered in Gourmet Magazine years ago, captures that essence without the fuss and splatter of traditional frying, and the accompanying remoulade sauce is simply the cherry on top.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Pescatarian

Ingredients

For the Oven-Fried Catfish:

• 4 tablespoons vegetable oil, divided
• 3⁄4 cup fine dry breadcrumb
• 1⁄2 cup yellow cornmeal
• 4 (6 ounce) catfish fillets
• 2 large eggs, beaten
• Salt and pepper to taste

For the Remoulade Sauce:

• 1⁄3 cup dill pickle, finely chopped
• 1⁄2 cup mayonnaise
• 1⁄4 cup sour cream
• 2 tablespoons flat leaf parsley, finely chopped
• 2 tablespoons shallots, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon Tabasco sauce
• 1 tablespoon fresh lemon juice
• Salt to taste

Equipment Needed

• Baking sheet or rimmed baking pan
• Small bowl (for eggs)
• Large resealable plastic bag (for breading)
• Whisk
• Small bowl (for remoulade sauce)

Instructions

1. Preheat the Oven: Begin by preheating your oven to a robust 500 degrees F. Position a rack in the middle of the oven, ensuring even heat distribution for that sought-after crispiness.
2. Prepare the Baking Pan: Take your baking sheet or rimmed baking pan and brush it with 2 tablespoons of the vegetable oil. This initial coating of oil will help the bottom of the catfish develop a beautiful golden hue and prevent sticking.
3. Create the Breading Mixture: In a large, sealable plastic bag, combine the fine dry breadcrumb and yellow cornmeal. Add 1 teaspoon of salt to this mixture and shake the bag thoroughly to ensure everything is well incorporated. This creates your flavorful, crunchy coating.
4. Season the Catfish: Gently season each catfish fillet with salt and pepper on both sides. This is a crucial step for building flavor from the inside out.
5. Coat the Fish: Working with one piece of fish at a time, dip it into the beaten eggs, allowing any excess to drip off. Next, carefully place the egg-coated fish into the plastic bag with the breadcrumb and cornmeal mixture. Shake the bag gently but firmly to ensure the fish is coated well with the crumbs.
6. Initial Bake: Transfer the coated catfish fillets to the prepared baking pan. Place the pan in the preheated oven and bake until the undersides are golden, which should take approximately 6 minutes.
7. Flip and Finish Baking: Carefully drizzle the remaining 2 tablespoons of oil over the tops of the catfish fillets. Then, using a spatula, carefully turn over each piece of fish. Continue to bake until the fish is golden and just cooked through, which will take about 6 minutes more.
8. Prepare the Remoulade Sauce: While the fish is baking, you can effortlessly prepare the vibrant remoulade sauce. In a small bowl, simply whisk together all the remoulade ingredients: the finely chopped dill pickle, mayonnaise, sour cream, finely chopped flat leaf parsley, finely chopped shallots, tomato paste, Tabasco sauce, and fresh lemon juice. Add salt to taste, adjusting it according to your preference.
9. Serve: Once the catfish is perfectly cooked and golden, serve immediately with the prepared remoulade sauce on the side for dipping.

Expert Tips & Tricks

• Achieving Extra Crispiness: For an even crispier crust, you can lightly toast the breadcrumbs and cornmeal in a dry skillet over medium heat until fragrant before combining them in the bag. Just be sure to let them cool completely before coating the fish.
• Perfectly Even Coating: To ensure a consistent and thick coating, you can repeat the egg-dipping and breading process for a double-crusted effect, though this will slightly increase the cooking time.
• Doneness Check: Catfish is cooked when it flakes easily with a fork. Be careful not to overcook, as this can lead to dry fish. The internal temperature should reach about 145°F (63°C).
• Oven Variations: Ovens can vary significantly. Keep an eye on the fish during the last few minutes of cooking to prevent over-browning, especially if your oven tends to run hot.
• Sauce Ahead: The remoulade sauce can be made a day in advance. The flavors will meld beautifully, creating an even more complex and delicious sauce. Simply store it covered in the refrigerator.

Serving & Storage Suggestions

This oven-fried catfish is best enjoyed fresh from the oven, while the crust is at its crispiest. Serve it hot, with the cool, tangy remoulade sauce alongside for dipping. It pairs wonderfully with classic sides like creamy coleslaw, crisp French fries, or a fresh green salad.

Leftover cooked catfish should be stored in an airtight container in the refrigerator for 2 to 3 days. To reheat, a brief stint in a preheated oven (around 350°F or 175°C) is ideal to help restore some of the crust’s crispiness. Microwaving is an option but will likely result in a softer texture. The remoulade sauce will keep in the refrigerator for up to 1 week.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	681.3 kcal	N/A
Calories from Fat	391 kcal	N/A
Total Fat	43.5 g	66%
Saturated Fat	9.2 g	46%
Cholesterol	199.6 mg	66%
Sodium	735.1 mg	30%
Total Carbohydrate	37.4 g	12%
Dietary Fiber	2.6 g	10%
Sugars	5 g	19%
Protein	34.9 g	69%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Coating: For a gluten-free version, substitute the fine dry breadcrumbs with gluten-free breadcrumbs or almond flour. Ensure your cornmeal is also certified gluten-free.
• Spicier Remoulade: If you enjoy a bolder kick, increase the amount of Tabasco sauce or add a pinch of cayenne pepper to the remoulade.
• Herb Variations: Feel free to experiment with other fresh herbs in the remoulade, such as chives or tarragon, for a different flavor profile.
• Other Fish Fillets: While catfish is excellent, this recipe also works beautifully with other firm white fish like tilapia, cod, or haddock fillets. Adjust cooking time as needed based on the thickness of the fillets.

FAQs

Q: Why oven-fry instead of deep-fry?
A: Oven-frying offers a similar crispy texture with significantly less oil, making it a healthier and less messy alternative to traditional deep-frying.

Q: Can I prepare the remoulade sauce ahead of time?
A: Absolutely! The flavors in the remoulade deepen and meld beautifully when made in advance, so it’s perfect for prepping a day ahead.

Q: How can I tell when the catfish is cooked through?
A: The catfish is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).

Q: What if I don’t have fine dry breadcrumbs?
A: You can pulse regular breadcrumbs in a food processor until they reach a finer consistency.

Q: Can I substitute the vegetable oil?
A: You can use other neutral oils like canola oil or grapeseed oil. Olive oil can also be used, but be mindful of its flavor profile.

Final Thoughts

This oven-fried catfish recipe is a testament to how satisfying a home-cooked meal can be, even when opting for a lighter preparation. It’s a dish that brings a touch of Southern comfort to your table, with a sophisticated crunch and a bright, zesty sauce that perfectly complements the tender fish. I encourage you to give it a try, and I’m certain you’ll find yourself returning to this recipe time and time again. It’s a fantastic option for a weeknight dinner that feels special, or for entertaining guests without the stress. Serve it alongside a crisp glass of Sauvignon Blanc or a refreshing iced tea for the ultimate indulgence.