Spicy Oven-Fried Catfish
Per serving
My Mom saved me some of the cooking sections from the Sun-Sentinel and when I visited I found this recipe from 11/8/07. It's here so I don't wind up losing it and cluttering my files. *I don't see why you can't use cornflake crumbs to save some time.
Ingredients
4 serv.Step-by-step instructions
- 1
Place oven rack in the top 1/3 of the oven and preheat it to 425 degrees F.
- 2
Set a wire rack in a baling pan and coat the rack lightly with non-stick cooking spray and set aside.
- 3
In a food processor, fitted with the metal blade, or in a blender, combine the cornflakes, chili powder, thyme and garlic powder.
- 4
Use the on/off pulses until the mixture resembles coarse crumbs.
- 5
Transfer the mixture to a shallow bowl or plate.
- 6
If the fillets are large, cut them into serving-size pieces.
- 7
In a bowl, whisk together the buttermilk, salt and pepper and then dip the fish into the mixture to coat.
- 8
Dredge the fish into the crumb mixture next, turning to coat both sides.
- 9
Place the fillets on the prepared rack and repeat with remaining fillets.
- 10
Coat both sides of the fillets with the non-stick cooking spray.
- 11
Bake 14-18 minutes, or until the crumb coating is golden brown and crisp and the fish is opaque at the center.
- 12
Serve with lemon wedges.
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