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How to cook catfish?

I'm making seasoned catfish filets for dinner. They are fresh and were seasoned in the seafood department. I was thinking of baking for 15 minutes at 350. Is this about right? I have 2 6oz.filets.

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  1. Maybe it's because I grew up in the south, but baking catfish just doesn't seem right. They're already seasoned, so just sprinkle with salt and lightly dredge in flour (or a 50/50 mix of flour and cornmeal). Put about 1/8 inch of oil in a moderately hot skillet. Cook on one side til golden brown, then turn over and cook the other side. Usually takes 2-3 minutes per side, but make a small cut and make sure the middle is not still translucent before taking it off the heat.

    1. Yes, "catfish" goes with "fried". But you only need 2-3 tbsp of oil! I flour the fillets, dip in milk, and then crumb with a mix of 1/4 cup fine dry bread crumbs, 2 tbsp cornmeal, 2 tbsp grated parmesan, 2 tbsp ground pecans. Serve topped with 1/3 cup chopped pecans. One of mah only suthn' dish-eys, ahhn y'all know ahm no suu thun er.

      1. I dip in milk and bread with cornmeal, straight up. Fry in just a few tbsp of oil and you're good to go.

        1. My kid brother, whose inventions generally run to stuff like Bologna Salad, just for grins did a sautée of catfish with beurre noir and declared it wonderful. And HE lives in Nashville! I did not ask if he floured it first, but that would be my strategy - just S&P all over, drag it through the flour and shake off the excess, then into hot butter. Probably 2 minutes per side for fillets, then remove to a heated platter, add more butter to the pan and whisk until it goes brown (I know "noir" means black, but if it goes that far wipe it out and start again) and add a splash of white wine, lemon juice or vermouth, toss in some capers, give it another whisk or two and pour it over the fish.

          1. I grew up with fried catfish, but these days I prefer it sauteed or broiled. Just brush with a little melted butter, squeeze some lemon juice over, sprinkle with salt and pepper (you may not need more s&p if they were pre-seasoned), and saute in a little olive oil or broil until slightly crispy around the edges and golden.