Catfish is a staple in Creole cuisine, but is versatile in any culture. It can be fried, baked and grilled with a variety of seasonings and has a less fishy taste than other varieties of fish. A whole catfish can be baked in the oven and covered with spices. The most important step is to purchase a quality Catfish. Do not buy pre-frozen varieties and ensure catfish is raw otherwise you will be left with a rubbery fish and an overly fishy taste.
Pre-heat the oven to 400 degrees Fahrenheit.
Wash the Catfish by rinsing under cool water. Set fish on a cooling rack and let water drain for one to two minutes. Pat the fish dry with a paper towel.
Cover the cookie sheet with aluminum foil. Place catfish on top.
Sprinkle seasoning blend on top of the fish. Use your hand to spread the seasoning evenly on all portions of the fish. Flip the catfish over and apply seasoning to the other side.
Drizzle the top of the fish lightly with extra virgin olive oil.
Place the cookie sheet in the oven. Bake for 10 to 15 minutes or until the skin of the catfish is crispy and darkened. Place under the broiler for two to five minutes for extra crispy skin and remove when skin is blackened in color. Remove cookie sheet from the oven and allow fish to stand for five minutes.
Serve with rice, beans or fresh greens.
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Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.