Crispy Oven Fried Catfish

from Southern Living. 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.

Crispy Oven Fried Catfish
Crispy Oven Fried Catfish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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