Crispy Baked Catfish
If you have some catfish fillets in your fridge, this Kathey Jo’s Kitchen recipe is a must try! The delicious hint of spice from the chili powder, paprika, and pepper coated right beneath the cornmeal mixture, are the perfect seasoning mixtures. The flaky finish will give the right amount of crunch with a moist center. I call that, the perfect bake.
Some tips I like to give for first timers, is cutting the catfish fillets into four individual pieces. At this point you will wash the sliced pieces and soak them in about ¼ cup of pineapple juice. If you are making more than what the recipe calls, simply double it, or fill with pineapple juice until the catfish fillets are completely submerged. This will help eliminate any fishy taste that could be unpleasant.
Whenever I make this recipe for dinner, everyone always goes for seconds! My husband Rob is especially a fan of it. We typically like to serve this as the main course, I mean, how can it be anything less right? Although the spicy flavors are already taking over this perfectly cooked fillet recipe, you can totally serve it with tartar sauce. Perhaps even wedges of lemon can be incorporated! The possibilities are actually endless! One thing’s for sure, this recipe is one you’ll love.
- 1/4 cup yellow cornmeal
- 1/4 cup dry bread crumbs
- 1 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/4 cup reduced-fat French dressing
- 1 pound catfish fillets
- Heat oven to 450 degrees.
- Spray broiler pan rack with nonstick cooking spray.
- Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper.
- Lightly brush dressing on fish fillets, coating all sides of fish.
- Coat fish with cornmeal mixture.
- Place fish on rack in broiler pan.
- Bake uncovered about 15 minutes or until fish flakes easily with fork.