![\"Marinated](\"http:\/\/cajunchefryan.rymocs.com\/images\/OvenFriedCatfish_01.jpg\" "\\"Marinated")
<\/a><\/p>\nMarinated catfish with breading and pan<\/p>\n<\/div>\n
Using our yellow mustard, crushed red pepper flakes, and red wine vinegar marinade, then dredging the coated fillets in the seasoned corn meal and corn flour mixture creates the crispy crust coating that pleases most aficionados of fried catfish; this really is a crowd-pleasing fried catfish.<\/p>\n
<\/a><\/p>\nBreading and panning up the catfish filets<\/p>\n<\/div>\n
The yellow mustard and red wine vinegar add a tasty twang flavor, sort of a hot and sour to the catfish, which permeate the tender flesh, then hidden beneath the crispy corn meal \/ flour coating provides an explosion of tongue tantalizing delicacy!<\/p>\n
<\/a><\/p>\nThe catfish filets breaded and ready for the oven<\/p>\n<\/div>\n
Crispy crust on the outside, hot and sour catfish on the inside, this dish guaranteed to become one of those gastronomic sensations that are certain to add fond memories for you and your dining guests.<\/p>\n
The recipe….<\/em><\/p>\n The high oven temperature of 475\u00b0 F ensures that the catfish filets get the same treatment as with deep-frying, yet without all the mess and bother of cooking with a large pot of hot oil at home!<\/p>\n\n\n
\n Ingredients for Marinade<\/td>\n<\/tr>\n \n 2<\/td>\n Lb.<\/td>\n Catfish filets<\/td>\n<\/tr>\n \n 1<\/td>\n Cup<\/td>\n Yellow mustard<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Cup<\/td>\n Red wine vinegar<\/td>\n<\/tr>\n \n 1<\/td>\n Tbsp<\/td>\n Crushed red pepper flakes<\/td>\n<\/tr>\n \n 1<\/td>\n Tsp<\/td>\n Salt<\/td>\n<\/tr>\n \n <\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n Procedure Steps for Marinating the Catfish<\/td>\n<\/tr>\n \n 1.<\/td>\n Combine the yellow mustard, red wine vinegar, crushed red pepper flakes, and salt in a large bowl, then mix well.<\/td>\n<\/tr>\n \n 2.<\/td>\n Gently add the catfish filets and coat them well with the mustard marinade. Allow to sit covered and chilled for several hours.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n Ingredients for Coating<\/td>\n<\/tr>\n \n 1<\/td>\n Cup<\/td>\n Corn meal, yellow<\/td>\n<\/tr>\n \n 1<\/td>\n Cup<\/td>\n Corn flour, yellow<\/td>\n<\/tr>\n \n 1<\/td>\n Tsp<\/td>\n Garlic salt<\/td>\n<\/tr>\n \n 1<\/td>\n Tsp<\/td>\n White pepper, ground<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Tbsp<\/td>\n Garlic powder<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Tbsp<\/td>\n Onion powder<\/td>\n<\/tr>\n \n \u00bd<\/td>\n Tbsp<\/td>\n Cajun Spice blend<\/td>\n<\/tr>\n \n <\/td>\n <\/td>\n Cooking spray<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n \n\n
\n Steps for Coating and Baking the Catfish\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Note: Pre-heat oven to 475\u00b0 F.<\/td>\n<\/tr>\n \n 1.<\/td>\n Combine all the coating ingredients into a large shallow dish or pan with high sides. Stir well to ensure that all the seasonings and the corn meal and flour blend well.<\/td>\n<\/tr>\n \n 2.<\/td>\n Lightly coat a sheet pan with the cooking spray, then dredge one catfish filet at a time into the coating mixture ensuring that all surfaces of the filet are well and evenly coated with the corn meal \/ flour mixture. Gently transfer the catfish filets to the cooking sheet pan with the flat side of the filets down. Make sure there is some space between the fillets, you want to ensure even baking, and inch or so of space should be good.<\/td>\n<\/tr>\n \n 3.<\/td>\n When all the filets are coated and panned, place them in the 475\u00b0 F oven for 15 minutes. Then check on them, you may want to turn the pan around for even cooking, and continue another 5 to 10 minutes, or until they are browning on top. You know when ready, as they flake easily when tested with a fork.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n