I used tilpia because that is what I had in the freezer. It was delicious. The kids really liked this recipe!
Crispy Oven-Fried Catfish
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.
More From Southern Living
1 Hour, 5 Minutes
- Calories: 321
- Fat: 13.1g
- Saturated fat: 3.1g
- Monounsaturated fat: 6.2g
- Polyunsaturated fat: 2.7g
- Protein: 28.6g
- Carbohydrate: 21.4g
- Fiber: 1.2g
- Cholesterol: 81mg
- Iron: 5.3mg
- Sodium: 472mg
- Calcium: 36mg
- 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
- 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.
- Note: We tested with Tony Chachere's Original Creole Seasoning.
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