Ingredients and Instructions
Ingredients: For: 24 Servings
Directions: Remove the catfish fillets from refrigeration just prior to cooking in batches of 24.
CCP below 41 degrees
Catfish fillets 9 lbs 24 @ 6 oz. Take the portioned catfish fillets out of refrigeration right
before cooking takes place.
Pre-heat convection oven to 425.
Yellow Cornmeal 4 cups For the catfish coating, mix the cornmeal with the salt,
paprika & pepper.
Salt 1 Tbsp.
Spanish Paprika 1 tsp.
Ground Black Pepper 1 tsp.
Vegetable oil spray Spray a sheet pan with vegetable oil spray.
Vegetable oil Cover the bottom of a hot pan with vegetable oil.
Sprinkle the catfish with the cornmeal mix to fully coat
the fillets. Pan-sear the catfish filets, bone-side down first
for two minutes each side. Transfer onto the sheet pan.
Repeat using fresh oil each time.
Place sheet pan with the 24 servings of catfish in the oven
for an additional 5 minutes, or until the internal
temperature is 145 degrees.(CCP) The cornmeal should
form a light crust on the fish.
Serving Size 6 oz. Pan Size sheet pan Oven Temperature & Baking Time:
Yield 24 servings Number of Pans 1 Convection 425 5 to finish