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.
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)
How to Make It
Preheat oven to 400°.
Line a large baking sheet with foil; coat foil with cooking spray.
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.
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.
Serve with: Sweet-and-Sour Broccoli Slaw
Cooking Light Fresh Food Fast Weeknight Meals
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