Cornflakes are the secret to a crisp baked coating. Serve with sautéed mixed veggies, such as squash, zucchini, and carrots, and a green salad. Test Kitchen secret: For an extra touch of heat, add a few drops of your favorite hot sauce to the buttermilk before chilling the fillets.
1 cup low-fat buttermilk
4 (6-oz.) catfish fillets
1 1/2 to 2 tsp. Creole seasoning
3 cups cornflakes cereal, crushed
Vegetable cooking spray
How to Make It
Place buttermilk in a large zip-top plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minutes, turning once.
Preheat oven to 425°.
Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with Creole seasoning.
Place crushed cornflakes in a shallow dish.
Dredge fish in cornflakes, pressing cornflakes gently onto each fillet. Place fish on a wire rack coated with cooking spray in a roasting pan.
Bake at 425° for 30 to 35 minutes or until fish flakes with a fork. Serve immediately with lemon wedges.
Note: We tested with Tony Chachere's Original Creole Seasoning.
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Great recipe for kids who only like fried or garlic/butter cooked fish. I used a homemade Essence seasoning instead of Creole seasoning. Kept the corn flakes a little large to maintain the crunch. Liked the wire rack in the pan to keep the fish from getting soggy.
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