Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
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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.

Lindsey McClain, San Antonio, Texas
Recipe by Southern Living July 2010

Gallery

Credit: Beth Dreiling Hontzas; Styling: Missie Neville Crawford

Recipe Summary

total:
1 hr 5 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • Preheat oven to 425°.

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

  • Place crushed cornflakes in a shallow dish.

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

  • 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.

Nutrition Facts

321 calories; 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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