|Big Daddy's Kitchen|
|Big Daddy's Cooking with Attitude||
Broiled Bayou Catfish
It's always great to have different ways to prepare fish. When you live in the north country, as I do, it's not always convenient to fire up the barbie, deep frying can be a hassle (and when the house's closed up, leaves it smelling like a grease pit), and sometimes you want to go light on the fat and calories. That pretty much leaves you with baking or broiling. I prefer broiling because it's faster, it's easy, and generally leaves the fish a bit crispier. Serves four.
Combine the cornmeal and seasonings in a one gallon baggie and shake to combine. Wash, pat dry and trim the filets.
Put the filets, one at a time, into the baggie and shake to coat, pressing the mixture into the flesh with your fingers. Place the coated filets on a platter and allow to sit in the fridge for about a half hour. This allows the coating to adhere to the fish making it less likely to come off while cooking.
While the filets are in the fridge, preheat the broiler. About five minutes before cooking remove the filets from the fridge. Also at this time place a broiler pan in the oven, about 6" from the broiler element. After 5 minutes remove the broiler pan, coat it with cooking spray and lay on the filets. Place the fish into the oven and broil for 5-6 minutes, depending on the size of your filets. Turn the filets over and broil another 5-6 minutes until the fish flakes easily with a fork.
Serve the filets with lemon wedges.
Note: I don't generally use salt in my Creole seasoning, so make sure you salt the filets, to taste, as soon as they come out of the oven.
© Copyright Big Daddy's Kitchen 1994 - 2017