Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
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Using a salt-free seasoning allows you to control the amount of salt in this fried catfish dish while adding flavor at the same time.

Lindsey McClain, San Antonio, Texas
Recipe by Southern Living November 2005

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Read the full recipe after the video.

Recipe Summary test

prep:
10 mins
cook:
35 mins
chill:
20 mins
total:
65 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 cup low-fat buttermilk in a large zip-top plastic freezer bag; add 4 (6-ounce) catfish fillets, turning to coat. Seal and chill 20 minutes, turning once.

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  • Remove catfish fillets from buttermilk, discarding buttermilk. Sprinkle catfish fillets evenly with 2 1/2 teaspoons salt-free Creole seasoning and 1/2 teaspoon salt.

  • Place 3 cups crushed cornflakes in a shallow dish. Dredge catfish fillets in cornflakes, pressing cornflakes gently onto each fillet. Place fillets on a rack coated with cooking spray in a roasting pan.

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

  • Note: For testing purposes only, we used The Spice Hunter Cajun Creole Seasoning Salt Free.

Nutrition Facts

321 calories; calories from fat 37%; fat 13.1g; saturated fat 3.1g; mono fat 6.2g; poly fat 2.7g; protein 28.6g; carbohydrates 21.4g; fiber 1.2g; cholesterol 81mg; iron 5.3mg; sodium 472mg; calcium 36mg.
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