Photo: Beth Dreiling Hontzas; Styling: Missie Neville Crawford
Total Time
1 Hour 5 Mins
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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Ratings & Reviews


May 27, 2016
I used breadcrumbs because that's what I had on hand. The ends of the fish were crispy and the the top was golden brown but the bottom was soggy. And I did cook it on a rack. What did I do wrong?

Lisajane's Review

January 01, 2013
I used tilpia because that is what I had in the freezer. It was delicious. The kids really liked this recipe!

weeklymenu's Review

June 29, 2010
Great recipe for kids who only like fried or garlic/butter cooked fish. I used a homemade Essence seasoning instead of Creole seasoning. Kept the corn flakes a little large to maintain the crunch. Liked the wire rack in the pan to keep the fish from getting soggy.