Oven Fried Catfish

Well, hey, everybody

Welcome to the Paula Deen Network. Happy New Year. It's very exciting

Another year. One thing that everybody has in common with a new year is a New Year's resolution

The gyms are packed. on january 1st but on january 3rd they're empty but a very easy thing to do is to make

substitutions in your cooking style i grew up in albany georgia and in the south and i love

traditional food my mom is paula dean for crying out loud i love fried chicken and macaroni and

cheese and collard greens and cream potatoes i love fried catfish i cook a lot of the same things

that my mom cooks but just differently so it's all in the preparation so today i'm going to share

with you a really good catfish recipe. My mama would deep fry it, but that's not what we're

going to do today. I'm going to show you how to do oven baked catfish. So first thing I'm going to do

is I'm going to put my pan in the oven and get the pan warmed up because this is going to be sort of

like sauteing these fish, but only in the oven. We're going to cook at 425, so they're going to

cook really quickly. So I'm going to go ahead and heat my pan. That's hot as an oven should be

I've got catfish fillets. You've all seen them at your local grocery store

I like them because they're boneless. Catfish is a really mild fish, and I just like it

And this is a good recipe. So I gonna set up a station here to dredge in and I going to use a cup of all flour And I gonna get some on the counter because I like to make a mess while I cooking

And a cup of cornmeal. And to that, I'm going to add a teaspoon of garlic powder

And I'm also going to add in a teaspoon of crab boil season

It goes very, very good with catfish. All right, and we'll just mix this together

Add salt and pepper to your dry mix. You could add it to your wet mix if you wanted to do that

or you could just season the fish fillets to begin with. And I think that that's what I'm going to do

All right, so there's that. I'm going to use a cup of buttermilk. And I'm also going to add a little bit of hot sauce

Yeah. A couple of tablespoons would do the trick, but more if you want to

You know, it's whatever you like. All right, so here's my station

A little bit of salt and pepper. And when you have a dredging station like this, I'm going to do my best to have a wet hand and a dry hand

because I don't want fish fingers dipping into my salt and pepper or touching other things

You know, New Year's, people use the word resolution, and I used it, you know

I started off the segment saying New Year's resolution. But I think that it's more of a lifestyle

than necessarily a resolution. Do you know what I mean? I think that you have to sort of embrace changes

and sort of stick with them you know because life is a marathon it not a sprint So if you just start drinking more water go for walks in the afternoon little simple things that you can do

because the gym ain't no fun at all. All right, I'm going to get my pan out of the oven

with my dry hand, because it should be nice and hot. Oh, boy, is it

That is nice and hot for sure. Ready. All right, you see how the dredging system works

Beautiful catfish filet, seasoned, and ready to go. This seems to be a very freshwater fish way of cooking to me

I suppose you could use tilapia. Tilapia is another really mild white fish

that's going to be typically boneless. People have different schools of thought on tilapia, though

I've heard that you should eat it, and then I've heard that you shouldn't. But yeah, you could try this with any boneless white fish

I would say, that this would work. All righty. We're all done with this

And into the oven at 425 degrees. So really, really quick. And remember that pan is hot because we preheated it

so don't burn yourself. There they go. So the pan is already hot, and the fillets are not too thick

so what we're going to do is cook them for about six minutes and flip them and cook them for another six minutes

It been about six minutes so let flip the fillets Ooh yeah Ooh they smell good Look at that

Makes me want some grits. Ooh, some grits would be good with this

And if you don't have a fit, if you don't have a fish

spatula, go get one today, because these things are really handy. All right, six more

minutes, and we'll be eating. So it's been about 12 minutes. Ooh

Boy, Heidi, look at that. Look at that. Those look great. Y'all want to try it

Yes! You know what? There's some folks in the audience from Minnesota

and we were talking a few minutes ago about what different kinds of fishes

you could use to do this. And you know what would be great, ladies? Would be walleye

I had walleye when I was in Minnesota and it was some of the best fish I ever had. I'm gonna sneak a bite before I give it to y'all

and make sure it's good. Mmm. Mmm. So good. And y'all, just in the cooking process

I have cut the fat and the calories in half. Y'all ready to try it

Yes. All right. Well, y'all help yourselves. Don't be shy