Catfish is a Southern favorite known for its tender texture and mild flavor. Today, we’re adding a delicious twist to this classic with a bold Onion Dijon crust, combining zesty mustard, crispy onions, and delicate catfish for an unforgettable meal. Whether you’re a seasoned cook or a beginner, this Onion Dijon Crusted Catfish recipe is sure to impress your taste buds and elevate your cooking skills.
Ingredients
For the Onion Dijon Crust:
- 4 catfish fillets (6-8 oz each)
- 1 cup Dijon mustard
- 1 large yellow onion, finely chopped
- 1 cup breadcrumbs (preferably panko for extra crunch)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
For Soaking the Catfish:
- 2 cups whole milk (or buttermilk for richer flavor)
- 1 tbsp lemon juice (optional, for extra tang)
Garnish (optional):
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Preheat and Prepare:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.
2. Soak the Catfish:
Soak the catfish fillets in milk for at least 30 minutes before cooking. Soaking the catfish helps to neutralize any “fishy” smell and tenderizes the meat, making it more flavorful. This method is also great for ensuring the catfish stays moist during baking.
3. Prepare the Onion Dijon Crust:
In a medium pan, heat olive oil over medium heat. Add the finely chopped onions and sauté for about 5 minutes, or until they become soft and golden brown. Remove from heat and let them cool.
In a small bowl, combine the Dijon mustard, garlic powder, paprika, thyme, salt, and black pepper. Once the onions have cooled, mix them with the mustard mixture.
4. Coat the Catfish:
Remove the catfish fillets from the milk and pat them dry with paper towels. Place them on the prepared baking sheet.
Using a spoon or a pastry brush, generously coat the top of each catfish fillet with the Dijon mustard and onion mixture. Be sure to cover the entire surface of the fish for maximum flavor.
5. Add Breadcrumbs for Extra Crunch:
Sprinkle the breadcrumbs evenly over the mustard-coated catfish fillets. Lightly press the breadcrumbs onto the fish to ensure they adhere well and create a crispy crust.
6. Bake the Catfish:
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the catfish is fully cooked. The fish should flake easily with a fork, and the crust should be golden and crispy. If you’re unsure whether the catfish is done, check the internal temperature with a meat thermometer; it should read 145°F (63°C).
7. Serve:
Once the catfish is baked to perfection, remove it from the oven and let it rest for a minute or two. Garnish with freshly chopped parsley and lemon wedges for a pop of color and added freshness. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.
Tips and Variations
How Long Should You Soak Catfish Before Cooking?
Soak your catfish in milk or buttermilk for at least 30 minutes before cooking. This step not only tenderizes the fish but also removes any strong fishy odor. If you have more time, soaking for an hour is ideal.
Why Soak Catfish in Milk?
Milk contains casein, a protein that binds to compounds in the fish responsible for its strong odor, effectively neutralizing it. The milk soak also helps keep the catfish tender and moist during the cooking process, especially when baking.
Cooking Catfish in the Oven
Baking catfish is a healthy and easy cooking method. It allows the flavors of the Onion Dijon crust to seep into the fish while maintaining its moisture. Baking also gives the crust a perfect, golden-brown finish. The key is to bake at a high temperature (400°F) to crisp up the crust without drying out the fish.
How to Know When Catfish is Done
You can tell when catfish is done by checking its texture. Properly cooked catfish will flake easily with a fork. For a more precise measurement, use a meat thermometer to ensure the internal temperature of the fish reaches 145°F.
Variations:
- Spicy Twist: For those who like a little heat, add a teaspoon of cayenne pepper to the mustard mixture or sprinkle red pepper flakes over the crust before baking.
- Herbaceous Flavor: Swap out the thyme for fresh dill or parsley in the crust mixture for a more herbaceous flavor profile.
- Cheesy Crust: Add a quarter cup of grated Parmesan cheese to the breadcrumbs for an extra savory, cheesy crust.
Nutritional Information (per serving)
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Fiber: 2g
- Sugar: 3g
- Sodium: 580mg
(Note: Nutritional information may vary depending on the size of the catfish fillets and specific ingredients used.)
This Onion Dijon Crusted Catfish recipe is the perfect blend of zesty, savory, and crispy. The Dijon mustard and onion mixture provides a delightful flavor punch, while the breadcrumbs ensure a satisfyingly crunchy texture. Baking the catfish helps lock in moisture, making it tender and flaky with every bite. Whether you’re preparing this meal for a special occasion or a weeknight dinner, it’s sure to be a hit with friends and family alike.