Crispy Oven-Fried Catfish

Southern Living
Crispy Oven-Fried CatfishRecipe
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Cornflakes are the secret to a crisp baked coating. Serve with sautéed mixed veggies, such as squash, zucchini, and carrots, and a green salad. Test Kitchen secret: For an extra touch of heat, add a few drops of your favorite hot sauce to the buttermilk before chilling the fillets.
Makes 4 servings


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1 cup low-fat buttermilk
4 (6-oz.) catfish fillets
1 1/2 to 2 tsp. Creole seasoning
3 cups cornflakes cereal, crushed
Vegetable cooking spray
Lemon wedges


Total: 1 Hour, 5 Minutes

1. Place buttermilk in a large zip-top plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minutes, turning once.

2. Preheat oven to 425°.

3. Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with Creole seasoning.

4. Place crushed cornflakes in a shallow dish.

5. Dredge fish in cornflakes, pressing cornflakes gently onto each fillet. Place fish on a wire rack coated with cooking spray in a roasting pan.

6. Bake at 425° for 30 to 35 minutes or until fish flakes with a fork. Serve immediately with lemon wedges.

Note: We tested with Tony Chachere's Original Creole Seasoning.

Created date

June 2010

Nutritional Information

Calories 321
Fat 13.1 g
Satfat 3.1 g
Monofat 6.2 g
Polyfat 2.7 g
Protein 28.6 g
Carbohydrate 21.4 g
Fiber 1.2 g
Cholesterol 81 mg
Iron 5.3 mg
Sodium 472 mg
Calcium 36 mg