Oven-Fried Catfish with Rémoulade Sauce Recipe

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Ingredients:

Serving

4 tbsp vegetable oil, divided
3/4 cup fine dry bread crumbs
1/2 cup yellow cornmeal
4 (6-oz) pieces catfish fillet
2 large eggs, beaten
1/3 cup finely chopped dill pickles
1/3 cup mayonnaise
1/4 cup sour cream
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped shallot
2 tbsp tomato paste
1 tbsp tabasco sauce
1 tbsp fresh lemon juice

Directions:

Make 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	510.15 Kcal (2136 kJ)
Calories from fat	329.57 Kcal
		% Daily Value*
Total Fat	36.62g	56%
Cholesterol	125.77mg	42%
Sodium	504.43mg	21%
Potassium	392.39mg	8%
Total Carbs	33.32g	11%
Sugars	3.45g	14%
Dietary Fiber	3.08g	12%
Protein	13.64g	27%
Vitamin C	9mg	15%
Iron	2.7mg	15%
Calcium	98.7mg	10%

Amount Per 100 g
Calories	301.57 Kcal (1263 kJ)
Calories from fat	194.82 Kcal
		% Daily Value*
Total Fat	21.65g	56%
Cholesterol	74.35mg	42%
Sodium	298.19mg	21%
Potassium	231.95mg	8%
Total Carbs	19.69g	11%
Sugars	2.04g	14%
Dietary Fiber	1.82g	12%
Protein	8.06g	27%
Vitamin C	5.3mg	15%
Iron	1.6mg	15%
Calcium	58.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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