Baked Bayou Catfish with Spicy Sour Cream 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.

Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 0.0%
  • Fat: 15.7g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 4.9g
  • Protein: 28.7g
  • Carbohydrate: 15.7g
  • Fiber: 1.3g
  • Cholesterol: 90mg
  • Iron: 2.1mg
  • Sodium: 524mg
  • Calcium: 77mg

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. 1. Preheat oven to 400°.
  2. 2. Line a large baking sheet with foil; coat foil with cooking spray.
  3. 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. 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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