Gluten-Free Dairy-Free Oven-Fried Catfish with Green Tomatoes, Remoulade & Poblano “Cheeze” Grits

Ingredients

Oven-Fried Catfish

• 4 catfish fillets, about 5–6 oz each

• ½ cup unsweetened dairy-free milk

• 1 Tbsp hot sauce

• 1 tsp Dijon mustard

• 1 cup gluten-free cornmeal

• ½ cup gluten-free breadcrumbs

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried thyme

• ½ tsp sea salt

• ¼ tsp black pepper

• ¼ tsp cayenne

• Avocado oil spray

Oven-Fried Green Tomatoes

• 3 large firm green tomatoes

• ½ cup unsweetened dairy-free milk

• 1 Tbsp hot sauce

• ½ cup gluten-free flour

• 1 cup gluten-free cornmeal

• ½ cup gluten-free breadcrumbs

• ½ tsp smoked paprika

• ½ tsp garlic powder

• ½ tsp sea salt

• ¼ tsp black pepper

• Avocado oil spray

Dairy-Free Remoulade

• ½ cup avocado-oil mayonnaise

• 1 Tbsp Dijon mustard

• 1 Tbsp finely chopped dill pickles

• 1 Tbsp pickle juice

• 1 Tbsp finely chopped green onion

• 1 Tbsp finely chopped fresh parsley

• 1 tsp hot sauce

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• ¼ tsp cayenne

• 1 tsp fresh lemon juice

• Black pepper, to taste

Poblano “Cheeze” Grits

• 1 cup certified gluten-free stone-ground grits

• 4 cups vegetable broth

• 2 poblano peppers

• 2 Tbsp olive oil

• ½ cup nutritional yeast

• ¼ cup unsweetened dairy-free cream or oat milk

• 1 tsp garlic powder

• ½ tsp sea salt

• ¼ tsp black pepper

• 1 Tbsp fresh lime juice

Instructions

Remoulade

1. Combine all ingredients in a bowl and mix well.

2. Refrigerate for at least 30 minutes to allow the flavors to develop.

Poblano “Cheeze” Grits

1. Roast the poblanos under the broiler or over a gas flame until charred on all sides.

2. Place in a covered bowl for 10 minutes. Peel, remove seeds, and finely chop.

3. Bring vegetable broth to a boil. Slowly whisk in grits.

4. Reduce heat to low and cook according to the grits' package directions, stirring frequently.

5. Stir in roasted poblanos, olive oil, nutritional yeast, dairy-free cream, garlic powder, salt, and pepper.

6. Cook until creamy. Stir in lime juice just before serving.

Oven-Fried Green Tomatoes

1. Preheat oven to 425°F. Place a wire rack over a large baking sheet and lightly spray with avocado oil.

2. Slice tomatoes into ¼-inch rounds and pat dry.

3. Combine dairy-free milk and hot sauce in one shallow bowl.

4. Combine gluten-free flour, cornmeal, breadcrumbs, paprika, garlic powder, salt, and pepper in another.

5. Dip each tomato slice into the milk mixture, then coat thoroughly with the cornmeal mixture.

6. Arrange on the prepared rack and generously spray both sides with avocado oil.

7. Bake for 20–25 minutes, flipping halfway through, until crisp and golden.

Oven-Fried Catfish

1. Keep the oven at 425°F and prepare another oiled wire rack over a baking sheet.

2. Combine dairy-free milk, hot sauce, and Dijon mustard.

3. Combine cornmeal, breadcrumbs, paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne.

4. Dip each catfish fillet into the milk mixture, then coat thoroughly with the cornmeal mixture.

5. Place on the prepared rack and spray generously with avocado oil.

6. Bake for 18–22 minutes, depending on thickness, until golden and the fish reaches 145°F internally.

7. Serve the catfish and crispy green tomatoes over or alongside the poblano grits with remoulade for dipping.