Baked Whole Catfish Recipes

Whole catfish baked in foil in the oven The Top Meal

WebOct 18, 2020 · Make marinade. Mix soy sauce, mustard and sour cream and rub the catfish with it, try to get marinade into the slits and inside the …

Rating: 4.6/5(41)
1. Preheat oven to 375 degrees Fahrenheit.
2. Wash all the veggies. Slice them with the knife or using the mandolin. Try to slice onions and zucchini very thin but tomatoes not so much. Place sliced vegetables on the deep baking tray. This is going tho be our veggie pillow.
3. Wash the catfish. Scrub it very well because catfish has lots of mucus and can be very slimy*. Make a few not dip slits in the catfish , almost cutting till the spine.
4. Make marinade. Mix soy sauce, mustard and sour cream and rub the catfish with it, try to get marinade into the slits and inside the cavity.

Preview

See Also:

Show details

Easy Baked Catfish Healthy Recipes Blog

WebMar 31, 2024 · Mix the almond meal, salt, pepper, garlic powder, onion powder, paprika, dried thyme, dried oregano, and cayenne pepper in a …

Rating: 5/5(277)
1. Preheat the oven to 450 degrees F. Prepare a roasting pan by lining the bottom with foil and spraying the roasting rack with oil.
2. Mix together the almond meal, the salt &pepper, and the spices in a shallow dish (such as a square 8-inch baking dish).
3. In another shallow microwave-safe dish, melt the butter in the microwave.
4. Dip each catfish fillet in the melted butter, then dredge in the almond meal mixture, pressing to make sure the coating adheres.

Preview

See Also:

Show details

Crispy Baked Catfish EatingWell

WebMar 27, 2024 · Preheat oven to 450°F. Line a large rimmed baking sheet with foil and top with a wire rack. Coat the rack with cooking spray. Stir …

1. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and top with a wire rack. Coat the rack with cooking spray.
2. Stir cornmeal, flour and Cajun-Creole seasoning blend together in a large shallow dish. Whisk egg in a separate shallow dish.
3. Pat fillets dry with a paper towel and sprinkle evenly with salt. Working with 1 fillet at a time, dip in the egg to coat, letting excess egg drip back into the dish. Then dredge in the cornmeal mixture, turning to coat both sides. Transfer to the prepared rack on the baking sheet. Repeat with the remaining fillets. Coat the tops of the fillets with cooking spray.
4. Bake until crispy and golden, 15 to 20 minutes, turning the fillets over and coating with cooking spray halfway through. If desired, serve with tartar sauce and lemon wedges.

Preview

See Also:

Show details