Ingredients
6 (4-ounce) catfish fillets
3/4 teaspoon salt
1 (2-ounce) bottle hot sauce
1 to 1 1/2 cups yellow cornmeal
Vegetable cooking spray
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Verify actual oven temperature — many ovens off by 25-50 degrees
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Verify actual oven temperature — many ovens off by 25-50 degrees
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Sprinkle fish with salt; place in a heavy-duty zip-top plastic bag. Add hot sauce; seal and chill 2 hours, turning occasionally. Remove fish from marinade; dredge in cornmeal. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 10 minutes or until fish flakes with a fork. Broil 3 inches from heat (with electric oven door partially open) 4 minutes or until lightly browned. Serve with Tartar Sauce.