Crispy Oven-Fried Catfish
- 1 cup low-fat buttermilk
- 4 (6-ounce) catfish fillets
- 2 1/2 teaspoons salt-free Creole seasoning
- 1/2 teaspoon salt
- 3 cups cornflakes cereal, crushed
- Vegetable cooking spray
- Lemon wedges
- 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.
- 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 425u0b0 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.
lowfat buttermilk, catfish fillets, salt, salt, cornflakes cereal, vegetable cooking spray, lemon wedges
Taken from www.myrecipes.com/recipe/crispy-oven-fried-catfish (may not work)