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Crispy Oven-Fried Catfish

Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Total time 1 hr, 5 mins
Yield Makes 4 servings
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
  • Lemon wedges

Nutrition Information

  • calories 321
  • fat 13.1 g
  • satfat 3.1 g
  • monofat 6.2 g
  • polyfat 2.7 g
  • protein 28.6 g
  • carbohydrate 21.4 g
  • fiber 1.2 g
  • cholesterol 81 mg
  • iron 5.3 mg
  • sodium 472 mg
  • calcium 36 mg

How to Make It

  1. Place buttermilk in a large zip-top plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minutes, turning once.

  2. Preheat oven to 425°.

  3. Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with Creole seasoning.

  4. Place crushed cornflakes in a shallow dish.

  5. Dredge fish in cornflakes, pressing cornflakes gently onto each fillet. Place fish on a wire rack coated with cooking spray in a roasting pan.

  6. Bake at 425° for 30 to 35 minutes or until fish flakes with a fork. Serve immediately with lemon wedges.

  7. Note: We tested with Tony Chachere's Original Creole Seasoning.