Oven-Fried Catfish With Remoulade Sauce

Ingredients

For the fish

• 4 tablespoons vegetable oil, divided
• 3/4 cup fine dry breadcrumb
• 1/2 cup yellow cornmeal
• 4 (6 ounce)  catfish fillets
• 2 large eggs, beaten

For the remoulade sauce

• 1/3 cup dill pickles, finely chopped
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons flat leaf parsley, finely chopped
• 2 tablespoons shallots, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon Tabasco sauce
• 1 tablespoon fresh lemon juice

Directions

1. 1

   To make the fish, preheat the oven to 500 degrees F. with the rack in the middle of the oven. *Brush the baking pan with 2 tablespoons oil.

2. 2

   Combine the bread crumbs, cornmeal and 1 teaspoons of salt in a large, sealable, plastic bag and shake to mix.

3. 3

   Season fish with salt and pepper on both sides.

4. 4

   Take on piece of fish at a time and dip fish in the egg, letting excess drip off, then put in the plastic bag and shake to coat well with crumbs.

5. 5

   Transfer to the baking pan and bake until the undersides are golden, about 6 minutes.

6. 6

   Drizzle fish with remaining 2 tablespoons of oil, then carefully turn over and cook until golden and just cooked through, about 6 minutes more.

7. 7

   Make the sauce while the fish is baking, by simply whisking together all the remoulade ingredients and add salt to taste.

8. 8

   Serve the fish with the sauce on the side.