Best 3 Onion Dijon Crusted Catfish Recipes
**Onion-Dijon Crusted Catfish: A Culinary Symphony of Flavors**
Embark on a culinary adventure with our tantalizing Onion-Dijon Crusted Catfish recipe, a dish that harmonizes the bold flavors of zesty Dijon mustard, crispy onions, and succulent catfish fillets. This delectable entree is a symphony of textures, where the crispy onion coating provides a delightful crunch that contrasts with the tender, flaky catfish. The tangy Dijon mustard adds a piquant touch, elevating the catfish's natural sweetness. Prepared with readily available ingredients and requiring minimal effort, this recipe promises a restaurant-quality meal in the comfort of your own kitchen. Our article also features a versatile Dijon mustard sauce recipe, perfect for those who prefer a more pronounced mustard flavor. And for a complete meal, explore our creamy coleslaw recipe, a refreshing side dish that adds a delightful contrast to the savory catfish.
CORNMEAL-CRUSTED CATFISH
Steps:
- Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
- Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
- Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
- Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
BAKED CATFISH DIJON
Make and share this Baked Catfish Dijon recipe from Food.com.
Provided by simplemom
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
FLAVORFUL CATFISH FILLETS
"This is the best catfish ever!" applauds Ellen De Munnik of Chesterfield, Michigan. "It's fast to prepare...and the cayenne adds a little zip," Her golden cornmeal and herb coating keeps the fillets moist and gives them traditional appeal without the fat that comes from frying.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk buttermilk and mustard until smooth. In another bowl, combine the cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture. , Place 1 in. apart on a wire rack coated with cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with lemon if desired.
Nutrition Facts : Calories 295 calories, Fat 13g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 751mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
Tips:
- Choose firm, fresh catfish fillets for best results.
- Use a sharp knife to cut the catfish into even-sized pieces.
- Make sure the catfish is completely dry before dredging it in the flour mixture.
- Pan-fry the catfish in a large skillet over medium heat until golden brown and cooked through.
- Serve the catfish immediately with tartar sauce, lemon wedges, and your favorite sides.
Conclusion:
This onion-dijon crusted catfish is a delicious and easy-to-make dish that's perfect for a weeknight dinner. The catfish is crispy on the outside and tender and flaky on the inside, and the onion-dijon crust adds a flavorful punch. Serve this catfish with your favorite sides for a complete meal that your family will love.
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