With a little help from a friend and self-admitted non-cook, Dan Lehman, John Woods teaches his friend to perfectly cook a tasteful and beautifully golden brown and gluten-free baked catfish dish. If Dan can do it, WoodsI guarantees that anyone can. The recipe comes from the cookbook by Evelyn and Tony Roughton, Classic Catfish from The Crown at the Antique Mall in Indianola, Mississippi. There is a shortened video version of this recipe: Catfish Allison – Cook it once and you will cook it a thousand times.
John Woods is known as “Mr. Catfish” and is a recognized authority on the subject of cooking US Pond Raised-Catfish. His catfish cooking career has spanned more than three decades. He has cooked catfish and accompanying side dishes for tens of thousands of people across the United States and Canada through his catering company. His restaurants, featuring pond-raised catfish, were highly successful and his recipes are still in demand.
Woods’ series, Fifty Ways to Love a Catfish, is a comprehensive series on the “How to” of deep-frying fish, baking fish, broiling fish, searing fish, steaming fish, smoking fish, stewing fish, grilling fish, air-frying fish, oven-fried fish, and even sous-vide of cooking this wonderful and versatile fish. Some have called this series: the video Bible” of cooking catfish.
This series is the comprehensive Bible on the best catfish recipes and the best methods for cooking catfish. This How To of Catfish video series contains catfish recipes, catfish cooking methods, clear cooking instructions, and everything you need to know about cooking catfish.
Baked Catfish Allison – Recipe of the Week
Makes 4-6 servings
Degree of difficulty: Very Easy
From the cookbook, Classic Catfish
by Evelyn and Tony Roughton of the Crown Antique Mall in Indianola, Mississippi
- Small mixing bowl
- Small spoon for stirring
- Sheet pan or skillet
- Non-stick spray
- 4-6 US Pond-Raised Catfish fillets (in this video I used 5-7 ounces)
- 1 cup of dry grated parmesan cheese (not fresh shredded or grated)
- 6 Tablespoons of your favorite mayonnaise
- 1 tablespoon Worchester sauce
- 2 chopped green onions
- A squeeze of fresh lemon
- Kosher salt and coarse black pepper to taste
- Mix all of the ingredients together in a small mixing bowl.
- Evenly spread the mixture on the presentation side (not the skin side) of the catfish fillet
- Salt and pepper to taste
- Place on a lightly sprayed cookie sheet or skillet and put in a preheated 400 degree Fahrenheit oven for approximately 12-15 minutes, depending on your oven.
- When properly cooked, the fillet will be golden brown and the topping will be bubbling.
- If desired, garnish with chopped fresh parsley