Crispy Oven-Fried Catfish

5.0 2
5 stars
(2)
Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Recipe from Southern Living

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.

Ingredients

  • 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

Preparation

Total: 1 Hour, 5 Minutes

  1. 1. Place buttermilk in a large zip-top plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minutes, turning once.
  2. 2. Preheat oven to 425°.
  3. 3. Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with Creole seasoning.
  4. 4. Place crushed cornflakes in a shallow dish.
  5. 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. 6. Bake at 425° for 30 to 35 minutes or until fish flakes with a fork. Serve immediately with lemon wedges.
  7. Note: We tested with Tony Chachere's Original Creole Seasoning.
Lindsey McClain, San Antonio, Texas,
July 2010