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Crispy Oven Fried Catfish

By

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.

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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

Details

Preparation

Step 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. 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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