BAKED SOUTHERN CATFISH WITH A TWIST

Steps:

• 1. Take a baking sheet, and line it with parchment paper.
• 2. Place a metal cooling rack on top of the parchment paper.
• 3. Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.
• 4. In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.
• 5. Chef's Note: I like to make my own creole seasoning, so that I can control the ingredients. This is what I use, when I make up a batch: 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano 2 tablespoons dried basil 1 tablespoon dried thyme 1/2 tablespoon black pepper 1/2 tablespoon white pepper 1/2 tablespoon cayenne pepper 4 tablespoons paprika 1 tablespoon salt
• 6. In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.
• 7. Place the breadcrumbs into another bowl.
• 8. Take one of the pieces of catfish, and dredge it in the cornmeal/flour mixture. Making sure that the fillet is completely and evenly covered.
• 9. Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
• 10. Chef's Tip: To keep my hands as dry as possible, I place the catfish in the liquid using a pair of tongs.
• 11. Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.
• 12. Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.
• 13. Allow the fillets to rest for about 15 minutes.
• 14. Chef's Note: This resting period will help the coating stick to the fish, during the baking process.
• 15. Place a rack in the middle position, and preheat your oven to 425f (220c).
• 16. Bake for 18 to 20 minutes, or until the coating begins to nicely brown.
• 17. Chef's Note: Panko breadcrumbs are not a part of traditional southern fried catfish; however, their addition adds another level of flavor to the fish, and helps to keep the fillets moist during their time in the oven. This is why I call the recipe Baked Southern Catfish with a Twist.
• 18. Serving Tip: If you like you can serve these fillets with a nice bowl of dirty rice, or just a big bowl of homemade hushpuppies... YUM.
• 19. Keep the faith, and keep cooking.