Best 7 Onion Dijon Crusted Catfish Recipes

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Onion dijon crusted catfish is a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy onions, tangy Dijon mustard, and flaky catfish creates a flavor profile that is both unique and satisfying. This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple salad. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

ONION DIJON CRUSTED CATFISH



Onion Dijon Crusted Catfish image

Catfish fillets are seasoned with honey mustard and onion, then baked until golden brown in this easy main dish.

Provided by Jennifer Dugas Vitale

Categories     Seafood     Fish     Catfish

Time 30m

Yield 4

Number Of Ingredients 5

1 onion, finely chopped
¼ cup honey Dijon mustard
4 (6 ounce) fillets catfish fillets
garlic salt and pepper to taste
dried parsley flakes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
  • Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 12.4 g, Cholesterol 79 mg, Fat 13.2 g, Fiber 0.6 g, Protein 28.2 g, SaturatedFat 3 g, Sodium 809.9 mg, Sugar 1.2 g

DIJON MUSTARD BAKED CATFISH



Dijon Mustard Baked Catfish image

My fiancee and I love to fish for catfish and had been trying to come up with an alternative to fried fish. He came up with this FABULOUS baked catfish recipe! It was so yummy I was inspired to share it the same night! We paired it with corn on the cob and greens. If you are looking for a tasty recipe for baked fish, this is it!!

Provided by tashmaxx

Categories     Seafood     Fish     Catfish

Time 30m

Yield 4

Number Of Ingredients 12

2 pounds catfish fillets
2 tablespoons seasoned salt (such as Season-All®)
1 orange, juiced
1 lemon, juiced
½ cup Dijon mustard
1 teaspoon reduced-sodium soy sauce
1 teaspoon Worcestershire sauce
2 dashes hot sauce
2 tablespoons olive oil
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
  • Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
  • Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 15.7 g, Cholesterol 113.4 mg, Fat 21.2 g, Fiber 1.3 g, Protein 34.2 g, SaturatedFat 4.2 g, Sodium 2342.3 mg, Sugar 4.1 g

DIJON-CRUSTED FISH



Dijon-Crusted Fish image

Dijon, Parmesan and a hint of horseradish give this toasty fish lots of flavor. The preparation is so easy, it takes just 5 to 7 minutes to get four servings ready for the oven. -Scott Schmidtke, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon prepared horseradish
2 tablespoons grated Parmesan cheese, divided
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

Steps:

  • Preheat oven to 425°. Mix first 4 ingredients and 1 tablespoon cheese. Place tilapia on a baking sheet coated with cooking spray; spread evenly with mayonnaise mixture. , Toss bread crumbs with melted butter and remaining cheese; sprinkle over fillets. Bake until fish just begins to flake easily with a fork, 12-15 minutes.

Nutrition Facts : Calories 214 calories, Fat 8g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

CORNMEAL-CRUSTED CATFISH



Cornmeal-Crusted Catfish image

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 5 servings

Number Of Ingredients 12

1/2 cup whole milk
2 heaping tablespoons Miss Brown's House Seasoning, recipe follows
10 catfish filets, about 4 ounces each
Vegetable oil, for frying
2 1/2 cups finely ground yellow cornmeal
1/2 cup all-purpose flour
Lemon wedges, for serving
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper

Steps:

  • Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
  • Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
  • Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
  • Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
  • Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

BAKED CATFISH DIJON



Baked Catfish Dijon image

Make and share this Baked Catfish Dijon recipe from Food.com.

Provided by simplemom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs catfish fillets
salt and pepper
2 tablespoons butter
1/4 cup Dijon mustard
2 tablespoons dry vermouth
1/4 cup chopped fresh parsley
3/4 cup thinly sliced onion
1 cup mayonnaise
1/2 teaspoon Tabasco sauce
2 lemons

Steps:

  • Preheat oven to 350.
  • Arrange fish in a shallow baking dish.
  • Salt and pepper liberally.
  • cover with sliced onion and dot with butter.
  • Bake 20 minutes or until fish flakes easily.
  • Mix mayo, mustard, vermouth and Tabasco.
  • Pour over fish and broil 2-3 minutes, until brown and bubbly.
  • sprinkle parsley over top of dish.
  • Serve hot with lemon wedges.

PECAN CRUSTED DIJON BAKED CATFISH



Pecan Crusted Dijon Baked Catfish image

Simple, delicious alternative to frying catfish southern style. I was dubious about the mixture of pecans and Dijon, but it worked and produced a slightly tangy, crusty finish to the fish. If you've never tried catfish, it is a real treat. The least "fishy" fish I've ever had. My fillets were huge, so I made 1 1/2 times the topping mixture. From Southern Church Suppers

Provided by mammamia 2

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 catfish fillets
salt and pepper
4 tablespoons Dijon mustard
1/2 cup butter, melted
1/2 cup dry breadcrumbs
1/2 cup pecans, ground

Steps:

  • Preheat oven to 475.
  • Spray baking pan with Pam or equivalent.
  • Grind pecans in blender. Do not blend too long or you'll have powder.
  • In a small bowl, combine melted butter, breadcrumbs, and pecans.
  • Salt and pepper both side of fillets.
  • Place rounded side up on baking pan.
  • Rub 1 T of mustard on top of each fillet.
  • Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
  • Right before baking, spray each fillet lightly with Pam.
  • Bake for 13-15 minutes or until fish flakes easily.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Categories     Side     Low Fat     Pecan

Yield serves 4

Number Of Ingredients 17

1/3 cup yellow cornmeal
1/4 cup pecans
Coarse salt and fresh ground pepper
4 skinless catfish fillets (6 ounces each), rinsed and patted dry
4 tablespoons vegetable oil
Lemon wedges (optional)
Carrot slaw with yogurt dressing
1 pound carrots, peeled
1/2 cup plain low-fat yogurt
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 cup finely chopped red onion
Coarse salt and fresh ground pepper
1/2 small white cabbage, halved crosswise and thinly sliced (5 cups)
2 tablespoons chopped fresh dill
(serves 6)

Steps:

  • Grind the cornmeal and pecans with 1 teaspoon salt and 1/4 teaspoon pepper in a food processor until the nuts are finely ground. Transfer to a large, shallow container. Dredge the catfish in the cornmeal mixture, patting it on to coat completely.
  • Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Cook 2 fish fillets until golden brown and firm to the touch, 4 to 5 minutes per side. Transfer the fish to a plate; sprinkle with salt, and cover to keep warm.
  • Wipe the skillet with a paper towel. Repeat with the remaining 2 tablespoons oil and fish. Serve with lemon wedges, if desired.
  • Carrot slaw with yogurt dressing
  • In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate the carrots. In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper. Add the carrots, cabbage, and dill to the bowl; toss well. Top the mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature for 20 minutes before serving.

Tips:

  • For the best results, use fresh catfish fillets.
  • Season the catfish fillets generously with salt and pepper before cooking.
  • Use a nonstick skillet or well-seasoned cast iron skillet to cook the catfish.
  • Cook the catfish over medium heat until it is cooked through, but not overcooked.
  • The catfish is done cooking when it flakes easily with a fork.
  • Serve the catfish immediately with your favorite sides.

Conclusion:

Onion Dijon Crusted Catfish is a delicious and easy-to-make dish that is perfect for a weeknight dinner. It is also a great way to use up leftover catfish. The catfish is coated in a flavorful crust of onions, Dijon mustard, and bread crumbs, then pan-fried until golden brown. The result is a crispy, flavorful catfish that is sure to please everyone at the table.

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