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Baked Bayou Catfish with Spicy Sour Cream Sauce

Oxmoor House
Prep time 5 mins
Cook time 14 mins
Yield 4 servings (serving size: 1 fillet and 2 tablespoons sauce)
For a crisp texture similar to fried fish, coat the fillets with cornmeal and bake them at a high temperature. Try squeezing a lemon wedge over the fillets to enhance the flavor.

Ingredients

  • Cooking spray
  • 2 1/2 tablespoons hot sauce, divided
  • 4 (6-ounce) catfish fillets
  • 1 teaspoon Cajun seasoning (such as Luzianne)
  • 1/2 cup yellow cornmeal
  • 1/2 cup light sour cream
  • 1/8 teaspoon salt
  • 1 lemon, cut into wedges (optional)
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 322
  • caloriesfromfat 0.0 %
  • fat 15.7 g
  • satfat 4.6 g
  • monofat 6.2 g
  • polyfat 4.9 g
  • protein 28.7 g
  • carbohydrate 15.7 g
  • fiber 1.3 g
  • cholesterol 90 mg
  • iron 2.1 mg
  • sodium 524 mg
  • calcium 77 mg

How to Make It

  1. Preheat oven to 400°.

  2. Line a large baking sheet with foil; coat foil with cooking spray.

  3. Brush 1 1/2 tablespoons hot sauce evenly on both sides of fillets; sprinkle with Cajun seasoning, and dredge in cornmeal, pressing gently. Place fillets on prepared pan. Coat fillets with cooking spray. Bake at 400° for 14 minutes or until fillets flake easily when tested with a fork.

  4. While fillets bake, combine remaining 1 tablespoon hot sauce, sour cream, and salt in a small bowl, stirring with a whisk. Serve fillets with sauce and lemon wedges, if desired. Sprinkle with parsley, if desired.

  5. Serve with: Sweet-and-Sour Broccoli Slaw

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