Servings: 4
Ingredients
1 1/2 pounds catfish fillets, patted very dry
3 tablespoons neutral oil (such as canola or vegetable), plus more for drizzling
1 cup yellow cornmeal
1 teaspoon kosher salt (or 3/4 teaspoon fine table salt)
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Directions
Preheat your oven to 425°F (220°C). Line a large baking sheet with aluminum foil and lightly coat the foil with about 1 tablespoon of the oil so the fish won’t stick.
Pat the catfish fillets very dry on both sides with paper towels. This is important for getting a crispy cornmeal crust in the oven.
In a shallow dish or pie plate, stir together the yellow cornmeal and salt until evenly mixed.
Brush or rub the remaining oil over both sides of each catfish fillet so they’re lightly but evenly coated.
Press each oiled fillet into the cornmeal mixture, coating both sides and gently pressing so the cornmeal sticks well. Shake off any loose excess and lay the fillets on the prepared foil-lined baking sheet, leaving a little space between each piece.
Lightly drizzle or flick just a bit more oil over the tops of the coated fillets to help them crisp and brown in the oven.
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