Six o’clock, and you’re hungry. Twenty minutes until it’s going to ruin your attitude. You don’t want to mess with stove.
That stuff gets greasy. Everything will smell like oil after you fry up some fish. Catfish go in the oven, on some aluminum foil, and in about 12 to 15 minutes, it’s cooked.
It’s quick. It’s clean. It’s good for you.
You eat fish. The meat turn out tender. Not all dried out cardboard.
Make supper. Let everyone else wait. Use oven like a steamer.
How to Bake Catfish in Foil
Why You Should Bake Catfish in Foil
Not a toaster. Most folks mess up their catfish by treating it like salmon. Most folks does this because they think catfish is a fish like salmon that needs to be cooked just like one.
So they lay the catfish on a sheet pan, sprinkle some salt on it, then throw it in the oven at 400 degrees until it’s done. The result: Dry rubberiness. Catfish are not an oily, rich fish, like salmon.
Avoid Common Mistakes
It’s a delicate fish from fresh water. Baking it like a steak do it no favors. Moisture and heat must be your allies.
Choosing and Prepping the Fish
Choose your fish wisely. Buy good quality fresh skinless fillets that is thick and will retain their shape. Anything too thin will break up on the grill.
Better to go thicker as it’s easier to cook correctly. Purchase frozen fillets? Defrost thoroughly in fridge overnight.
Don’t hurry the defrost. Moisture from wet fish produce steam and results in a soggy rather than crispy surface. Remove moisture by blotting fillets dry with paper towel.
Simple Seasoning Tips
Seasoning will adhere better to a dry fish. Keep it simple for seasonings. Because catfish is mild, it take on spice very well.
I like a combination of salt, pepper, cayenne, and garlic powder. Nothing fancy with herbs. Just use what you’ve got.
Remember, we’re highlighting the flavor, not covering it up. Too much spice will make it hard to taste fish. This is where the foil packet come into play.
Creating the Foil Packet
To make it, use heavy duty aluminum foil and seal the package. It will steam the fish inside the foil without drying out meat or making it tough. Put the fillet into middle of the foil.
Toss a pat of butter on top along with some lemon juice and any vegetables you want to include. Then snugly fold up the sides and seal to hold steam in. Heat oven to 425 degrees.
Baking Instructions
That’s high enough to cook the fish fast but not burn outside. Put the packet(s) on cookie sheet. Bake for 12-15 minutes (depending on how thick your fish is).
Checking for Doneness and Serving
When it’s cooked, the fish will be opaque and flake apart easy with a fork. Don’t cook it too long… White fish isn’t able to handle more cooking time.
Carefully open the packets (watch out for steam!). Serve right away. The cleanup is hardly noticeable.
Easy Cleanup Benefits
Just toss a ball of foil (and maybe a baking sheet) into the trash. You don’t have to wipe the stovetop clean or scrape the skillet free of any lingering grease. In less than five minutes, you’re eating and cleaning up.
Respect your appetite. Respect your time. When you don’t feel like cooking fish, use the foil packet technique.
It transforms a chore into something convenient. Dinner’s on the table. The kitchen is clean.
