Oven-fried Catfish with Pineapple Chutney

Oven-fried Catfish with Pineapple Chutney Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Oven-fried catfish with pineapple chutney is a delicious and flavorful dish that combines the crispy texture of cornflake-crusted catfish with the sweet and tangy flavors of homemade pineapple chutney. This recipe is perfect for a quick and easy weeknight dinner or a special occasion meal.

History

This recipe is a modern twist on traditional Southern fried catfish, which is a popular dish in the Southern United States. By oven-frying the catfish instead of deep-frying it, this recipe offers a healthier alternative without sacrificing flavor or texture. The addition of pineapple chutney adds a tropical and refreshing element to the dish.

Ingredients

Pineapple chutney

1 x 8 oz (227 g) can of crushed pineapple or 1 cup of diced fresh pineapple
0.5 cup of chopped green apple
0.5 cup of chopped red bell pepper
3 tbsp of sugar
2 tbsp of cider vinegar
2 tbsp of instant minced onion
1 tsp of curry powder
1 tsp of mustard seed

Catfish

1 lb (454 g) of U.S. farm-raised catfish fillets
2 tbsp of lemon juice
0.25 cup of evaporated skim milk
0.67 cup of cornflake crumbs
2 tsp of vegetable oil

How to prepare

Pineapple chutney

In a small saucepan, combine pineapple, apple, red pepper, sugar, vinegar, onion, curry powder, and mustard seed.
Bring the mixture to a boil.
Reduce the heat and simmer, stirring, for 5 minutes.
Remove from the heat and set aside.

Catfish

Preheat the oven to 450°F (232°C).
Spray a sheet pan with non-stick cooking spray.
Sprinkle the catfish with lemon juice.
Place milk in a shallow dish.
Spread corn flake crumbs in another shallow dish or on a piece of wax paper.
Dip the fillets in milk, then roll them in corn flake crumbs.
Arrange the fillets in the prepared pan and drizzle with oil.
Bake for 8 to 10 minutes or until the fish flakes easily when tested with a fork.
Garnish with chutney and serve.

Variations

Substitute the catfish fillets with tilapia or cod for a different flavor and texture.
Add diced jalapenos to the pineapple chutney for a spicy kick.
Use crushed almonds or panko breadcrumbs instead of cornflake crumbs for a different crust on the catfish.

Cooking Tips & Tricks

Make sure to preheat your oven to the correct temperature before baking the catfish to ensure even cooking.

- To achieve a crispy crust on the catfish, dip the fillets in milk before coating them in cornflake crumbs.

- Drizzle the catfish fillets with oil before baking to help them brown and crisp up in the oven.

- Serve the catfish with a generous spoonful of pineapple chutney on top for a burst of flavor.

Serving Suggestions

Serve the oven-fried catfish with pineapple chutney alongside a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.

Cooking Techniques

Oven-frying is a healthier cooking technique than deep-frying, as it uses less oil while still achieving a crispy and golden-brown crust on the catfish fillets. This method also helps to retain the moisture and flavor of the fish.

Ingredient Substitutions

Use fresh pineapple instead of canned pineapple for a more vibrant and fresh flavor in the chutney.

- Substitute white vinegar for cider vinegar if needed.

- Use almond milk or coconut milk instead of evaporated skim milk for a dairy-free alternative.

Make Ahead Tips

You can prepare the pineapple chutney in advance and store it in an airtight container in the refrigerator for up to 3 days. The catfish fillets can also be coated in cornflake crumbs ahead of time and stored in the refrigerator until ready to bake.

Presentation Ideas

Serve the oven-fried catfish on a platter with a dollop of pineapple chutney on top and garnish with fresh herbs such as parsley or cilantro. You can also serve the dish with a wedge of lemon for squeezing over the fish.

Pairing Recommendations

Pair this dish with a crisp and refreshing white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, serve with a glass of iced tea or sparkling water with a splash of lime.

Storage and Reheating Instructions

Store any leftover catfish and pineapple chutney in separate airtight containers in the refrigerator for up to 2 days. To reheat, place the catfish fillets on a baking sheet and bake in a preheated oven at 350°F (177°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 7g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 45% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains fish and dairy

Summary

This dish is a good source of protein and vitamin C, but it is also high in carbohydrates and fats. It is important to enjoy this dish in moderation as part of a balanced diet.

Summary

Oven-fried catfish with pineapple chutney is a delicious and flavorful dish that is perfect for a quick and easy weeknight dinner. By oven-frying the catfish instead of deep-frying it, this recipe offers a healthier alternative without sacrificing flavor or texture. Serve this dish with a side of steamed vegetables or a fresh green salad for a complete and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Oven-fried Catfish with Pineapple Chutney. It was a warm summer day, and I had decided to take a leisurely stroll through the local farmer's market. As I meandered through the stalls, the vibrant colors and fresh scents of the fruits and vegetables filled the air.

I was drawn to a stand selling an array of tropical fruits, and my eyes landed on a pile of ripe pineapples. The vendor, a woman with a warm smile and a twinkle in her eye, noticed my interest and struck up a conversation. She shared with me that the pineapples were grown on her family's farm, and she was passionate about creating unique recipes using their fresh produce.

As we chatted, she pulled out a small notebook from her apron pocket and flipped through the well-worn pages. She stopped at a page filled with scribbled notes, and a recipe for Oven-fried Catfish with Pineapple Chutney caught my eye. Intrigued, I asked her about the dish, and she smiled knowingly.

"My grandmother passed down this recipe to me," she explained. "It's a family favorite, and it combines the savory crunch of oven-fried catfish with the sweet and tangy flavors of pineapple chutney. Would you like me to share it with you?"

I eagerly agreed, and she dictated the recipe to me as I scribbled it down in my own notebook. I thanked her profusely and made my way home, excited to try out this new culinary creation.

That evening, I gathered the ingredients and set to work in my kitchen. The catfish fillets were coated in a crispy cornmeal crust and baked to perfection in the oven. Meanwhile, the pineapple chutney simmered on the stove, filling the air with its tantalizing aroma.

As I sat down to enjoy my meal, I took a bite of the tender catfish topped with the sweet and tangy chutney. The flavors danced on my palate, and I knew I had discovered a recipe that would become a staple in my kitchen.

From that day on, I made Oven-fried Catfish with Pineapple Chutney whenever I wanted to impress guests or simply treat myself to a delicious meal. Each time I cooked it, I felt a connection to the vendor at the farmer's market and her family tradition of sharing good food with others.

Over the years, I have shared the recipe with friends and family, passing on the story of how I came to discover it. I have made a few tweaks here and there, adding my own personal touch to the dish, but the essence of the recipe remains the same.

As I look back on that fateful day at the farmer's market, I am filled with gratitude for the serendipitous encounter that led me to Oven-fried Catfish with Pineapple Chutney. It has become more than just a recipe to me; it is a reminder of the joy of discovering new flavors and traditions, and the pleasure of sharing them with others.

So the next time you find yourself at a farmer's market or trying out a new dish, remember that there may be a story behind it, waiting to be uncovered. Who knows, you might just stumble upon your own culinary treasure, just like I did with Oven-fried Catfish with Pineapple Chutney.