Bayou Catfish Fillets

Bayou Catfish Fillets Recipe
Oxmoor House
The spicy cornmeal breading  stays crispy when the fish is baked on a ventilated broiler pan. You can also use yellow cornmeal. Try this breading on other white fish fillets.

Yield:

6 servings (serving size: 1 fillet and 1 lemon wedge)

Recipe from

Recipe Time

Hands-On: 11 Minutes
Total: 23 Minutes

Nutritional Information

Calories 247
Caloriesfromfat 48 %
Fat 13.2 g
Satfat 3.1 g
Monofat 6.1 g
Polyfat 2.8 g
Protein 27 g
Carbohydrate 3.8 g
Fiber 0.8 g
Cholesterol 80 mg
Iron 1.3 mg
Sodium 474 mg
Calcium 27 mg

Ingredients

2 tablespoons yellow cornmeal
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
6 (6-ounce) catfish fillets
Cooking spray
6 lemon wedges (optional)

Preparation

Preheat broiler.

Combine first 9 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake well. Remove fillet from bag, and place on a broiler pan coated with cooking spray. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Charla Draper,

May 2004
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