- 4 tablespoons vegetable oil, divided
- 3/4 cup fine dry bread crumbs
- 1/2 cup yellow cornmeal
- 4 (6-ounce) pieces catfish fillet
- 2 large eggs, beaten
- 1/3 cup finely chopped dill pickles
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped shallot
- 2 tablespoons tomato paste
- 1 tablespoon Tabasco sauce
- 1 tablespoon fresh lemon juice
- Preheat oven to 500°F with rack in middle.
- Brush a baking pan with 2 tablespoons oil.
- Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
- Season fish with salt and pepper on both sides. Working with 1 piece at a time, dip fish in eggs, letting excess drip off, then put in bag and shake to coat well with crumbs.
- Transfer fish to baking pan and bake until undersides are golden, about 6 minutes. Drizzle fish with remaining 2 tablespoons oil, then carefully turn over and cook until golden and just cooked thourough, about 6 minutes more.
- Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.