Fried doesn’t have to be default for catfish
Catfish can sometimes have a negative reputation. Wild-caught catfish feed off the bottom of lakes, streams and rivers, which can result in a muddy flavor. However, farm-raised catfish are fed a particular food that floats on the surface of the water, and as a result the fish has a fresher, cleaner taste.
Although fried catfish seemingly reigns supreme in restaurants and barbecue joints, baked catfish can pack a great deal of flavor and is healthier overall. Instead of the usual tartar or cocktail sauce, try the recipe for the dipping sauce that I’ve included. Don’t let the word “aioli” scare you. It’s a fancy term for garlic-flavored mayonnaise. By the time the fish bakes for about 20 minutes, you can have the aioli mixed and ready to serve.
Baked catfish with lemon aioli
• 1 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 1/2 lb. catfish fillets
• 1/4 cup mayonnaise
• 1 1/2 teaspoon fresh lemon juice
• 1 small garlic clove, minced
• Salt and freshly ground black pepper
Heat oven to 400 degrees. Mix together thyme, cayenne and paprika, and rub onto catfish. Season fish on both sides with salt and pepper.
Lightly coat a 9x13-inch baking dish with cooking spray. Place fish in a single layer in the prepared dish. Bake the fish until opaque and cooked throughout, about 15 minutes. If your fillets are thick, you may need to cook 4 to 5 additional minutes.
While fish bakes, make the aioli. Combine mayonnaise, lemon juice and garlic in a small mixing bowl, and season with salt and pepper. Serve fish hot with the aioli.
Cannellini bean salad
If you’re looking for a healthy, easy-to-assemble side dish, you’ll enjoy this one. Serve with grilled or baked chicken or fish.
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoons minced red onion
• 2 to 3 tablespoons chopped fresh oregano
• 4 to 5 basil leaves, chopped
• 1 seedless cucumber, diced
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1 red bell pepper, diced
• Salt and freshly ground black pepper
Whisk together oil, vinegar, onion, oregano and basil in a large mixing bowl. Add cucumbers, bean and bell pepper. Toss to combine and season with salt and pepper.