Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Total Time
1 Hour 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.

How to Make It

Step 1

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

Step 2

Preheat oven to 425°.

Step 3

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

Step 4

Place crushed cornflakes in a shallow dish.

Step 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.

Step 6

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

Step 7

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

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