Crispy Oven-Fried Catfish

Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

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.

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Place buttermilk in a large zip-top plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minutes, turning once.
  2. 2. Preheat oven to 425°.
  3. 3. Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with Creole seasoning.
  4. 4. Place crushed cornflakes in a shallow dish.
  5. 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. 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.
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