Cajun Pecan-Crusted Catfish

• 12 cup fat-free buttermilk
• 14 teaspoon hot sauce or 18 teaspoon cayenne pepper, to taste
• 12 teaspoon dried oregano
• 12 teaspoon chili powder
• 14 teaspoon garlic salt
• 2 cups corn flakes
• 12 cup pecan pieces
• 1 lb catfish fillet, about 1 inch thick, cut into 4 portions

1. Preheat oven to 375 degrees and cover a baking sheet with foil.
2. Blend the first 5 ingredients in a shallow dish.
3. Combine cornflakes and pecan pieces in a food processor and pulse until roughly chopped (or crush with a rolling pin in a sealable bag.
4. ).
5. Alternate dipping fish first in buttermilk mixture and then in the cornflake-pecan mixture coating both sides.
6. Bake in the oven until fish flakes easily (about 20 to 25 minutes.)
7. Serve.

buttermilk, hot sauce, oregano, chili powder, garlic, corn flakes, pecan, catfish fillet

Taken from www.food.com/recipe/cajun-pecan-crusted-catfish-177204 (may not work)