Oven-Fried Catfish With Rémoulade Sauce

• 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

1. Preheat oven to 500u0b0F with rack in middle.
2. Brush a baking pan with 2 tablespoons oil.
3. Combine bread crumbs, cornmeal, and 1 teaspoon salt in a large sealable plastic bag and shake to mix.
4. 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.
5. 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.
6. Whisk together all remoulade ingredients and salt to taste. Serve fish with sauce on the side.

vegetable oil, bread crumbs, yellow cornmeal, catfish fillet, eggs, dill pickles, mayonnaise, sour cream, flatleaf parsley, shallot, tomato paste, tabasco sauce, lemon juice

Taken from www.epicurious.com/recipes/food/views/oven-fried-catfish-with-remoulade-sauce-238941 (may not work)