Baked Bayou Catfish with Spicy Sour Cream Sauce

Oxmoor House
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.

Yield:

4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 14 Minutes

Nutritional 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

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)

Preparation

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.

Serve with: Sweet-and-Sour Broccoli Slaw

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010