Best 8 Dijon Mustard Baked Catfish Recipes

ONION DIJON CRUSTED CATFISH

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.

BAKED FISH DIJON

Steps:

• Preheat oven to 350°F. Rinse fish and pat dry. Set aside.
• Mix lemon juice, mustard, oil, dill, pepper and garlic powder in small bowl. Brush dressing on both sides of fish fillets. Arrange fish, overlapping thinnest portions, in 13x9-inch baking dish. Drizzle remaining dressing over fish. Arrange shredded carrot over fish. Sprinkle with cheese.
• Bake about 12 minutes or until fish flakes easily with fork.

BAKED SOUTHERN CATFISH WITH A TWIST

Steps:

• 1. Take a baking sheet, and line it with parchment paper.
• 2. Place a metal cooling rack on top of the parchment paper.
• 3. Chef's Note: The cooling rack will raise the catfish off the bottom of the baking sheet, and help them to crisp evenly.
• 4. In a large bowl combine the ground cornmeal, all-purpose flour, and the creole seasoning.
• 5. Chef's Note: I like to make my own creole seasoning, so that I can control the ingredients. This is what I use, when I make up a batch: 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano 2 tablespoons dried basil 1 tablespoon dried thyme 1/2 tablespoon black pepper 1/2 tablespoon white pepper 1/2 tablespoon cayenne pepper 4 tablespoons paprika 1 tablespoon salt
• 6. In a large bowl, whisk together the eggs, buttermilk, dijon mustard, and the hot sauce.
• 7. Place the breadcrumbs into another bowl.
• 8. Take one of the pieces of catfish, and dredge it in the cornmeal/flour mixture. Making sure that the fillet is completely and evenly covered.
• 9. Drop it into the buttermilk/egg mixture, and allow the flour to absorb the liquid, about 15 seconds per side.
• 10. Chef's Tip: To keep my hands as dry as possible, I place the catfish in the liquid using a pair of tongs.
• 11. Place the fillet into the breadcrumbs, and throughly cover. Use your hands to scoop up the breadcrumbs and press them into the fish.
• 12. Place the finished catfish on the rack inside the baking sheet, and repeat for the other fillets.
• 13. Allow the fillets to rest for about 15 minutes.
• 14. Chef's Note: This resting period will help the coating stick to the fish, during the baking process.
• 15. Place a rack in the middle position, and preheat your oven to 425f (220c).
• 16. Bake for 18 to 20 minutes, or until the coating begins to nicely brown.
• 17. Chef's Note: Panko breadcrumbs are not a part of traditional southern fried catfish; however, their addition adds another level of flavor to the fish, and helps to keep the fillets moist during their time in the oven. This is why I call the recipe Baked Southern Catfish with a Twist.
• 18. Serving Tip: If you like you can serve these fillets with a nice bowl of dirty rice, or just a big bowl of homemade hushpuppies... YUM.
• 19. Keep the faith, and keep cooking.

BAKED CATFISH DIJON

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.

FISH FILLETS DIJON

Steps:

• Preheat oven to 450°F. Butter 13 x 9 x 2-inch glass baking dish. Arrange fish fillets in prepared dish. Season with salt and pepper. Blend butter, Dijon mustard, lemon juice and Worcestershire sauce in small bowl. Spread half of butter mixture over each fillet, covering completely. Sprinkle half of breadcrumbs over each.
• Bake fish until just cooked through, about 7 minutes. Sprinkle parsley over. Garnish with lemon wedges.

MUSTARD FRIED CATFISH

Steps:

• In a shallow bowl, combine the first six ingredients. Spread mustard over both sides of fillets; coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels.

PECAN CRUSTED DIJON BAKED CATFISH

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.

HONEY DIJON MUSTARD FISH

Steps:

• Preheat oven to 375 degrees.
• Rinse the fillets and pat dry; set aside.
• In a shallow bowl, whisk together the honey, mustard, and lemon juice.
• In a separate shallow bowl, combine the bread crumbs with the thyme and add a few shakes of salt and pepper.
• Dip each fillet into the honey-mustard sauce and then dredge it in the bread crumb mixture to coat both sides evenly.
• Place the fillets in a sprayed or lightly oiled baking pan and bake, uncovered, for 20-30 minutes , or until thoroughly hot and tender.