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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
6 oz store-bought cornbread (one 3 1/2-inch square piece)
3 slices hearty white sandwich bread, quartered
2 tsp dry mustard
1 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp cayenne pepper
3 tbsp unsalted butter, melted
1/2 cup flour
1 cup buttermilk
4 thick skinless whitefish fillets, each 3/4 to 1 inch thick and 6 to 8 oz
Lemon wedges
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pour oil onto rimmed baking sheet and tilt to evenly distribute oil.
Pulse cornbread in food processor to coarse crumbs. Transfer crumbs to large bowl. Pulse bread to fine crumbs. Transfer 1 1/2 cups bread crumbs to bowl with cornbread; discard remaining bread crumbs. Toss crumbs with mustard, thyme, garlic powder, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle butter over crumbs and toss until coated.
Place flour in shallow baking dish and buttermilk in second shallow baking dish.
Place oiled baking sheet in hot oven and heat 10 minutes while preparing fish (don’t leave in oven for more than 10 minutes or oil will smoke). Pat fish dry with paper towels and season with salt and pepper. Dip one fillet into flour, shake off excess, coat well with buttermilk, and then dredge in crumb mixture, using hands to firmly pack crumbs onto all sides of fish. Transfer breaded fillet to large plate and repeat with remaining fillets.
Place breaded fish on preheated baking sheet and bake until coating is crisp and fish is cooked through, 12 to 14 minutes. Serve with lemon wedges.
Serves 4
NOTE: Haddock, cod, or even thicker cuts of catfish work well in this recipe. If you have homemade cornbread on hand, use it.
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OVEN-FRIED FISH
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
2 tbsp vegetable oil
6 oz store-bought cornbread (one 3 1/2-inch square piece)
3 slices hearty white sandwich bread, quartered
2 tsp dry mustard
1 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp cayenne pepper
3 tbsp unsalted butter, melted
1/2 cup flour
1 cup buttermilk
4 thick skinless whitefish fillets, each 3/4 to 1 inch thick and 6 to 8 oz
Lemon wedges
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pour oil onto rimmed baking sheet and tilt to evenly distribute oil.
Pulse cornbread in food processor to coarse crumbs. Transfer crumbs to large bowl. Pulse bread to fine crumbs. Transfer 1 1/2 cups bread crumbs to bowl with cornbread; discard remaining bread crumbs. Toss crumbs with mustard, thyme, garlic powder, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle butter over crumbs and toss until coated.
Place flour in shallow baking dish and buttermilk in second shallow baking dish.
Place oiled baking sheet in hot oven and heat 10 minutes while preparing fish (don’t leave in oven for more than 10 minutes or oil will smoke). Pat fish dry with paper towels and season with salt and pepper. Dip one fillet into flour, shake off excess, coat well with buttermilk, and then dredge in crumb mixture, using hands to firmly pack crumbs onto all sides of fish. Transfer breaded fillet to large plate and repeat with remaining fillets.
Place breaded fish on preheated baking sheet and bake until coating is crisp and fish is cooked through, 12 to 14 minutes. Serve with lemon wedges.
Serves 4
NOTE: Haddock, cod, or even thicker cuts of catfish work well in this recipe. If you have homemade cornbread on hand, use it.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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