From the Pantry Butler kitchen
Cajun Catfish
Catfish is breaded with cornmeal and baked in the oven for a healthier way to add flavor and crunch! USDA MyPlate Kitchen — Recipe adapted from Chickasaw Nation Nutrition Services, Get Fresh Initiative (public domain), via myplate.food
Ingredients
- Cooking spray
- 1/4 cup cornmeal — about 4 tablespoons
- 1/2 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1/4 teaspoon black pepper
- 3/4 teaspoon lemon pepper seasoning, no salt added
- 1/8 teaspoon salt
- 1 pound catfish fillets, frozen, thawed, drained — about 4 fillets
Method
- Wash hands with soap and water.
- Preheat oven to 400°F.
- Spray a baking sheet with cooking spray.
- Combine cornmeal and spices in a shallow dish.
- Dip each fillet in the cornmeal mixture.
- Coat evenly.
- Place fillets on a baking sheet.
- Bake 20–25 minutes flipping catfish halfway through.
- Catfish should reach a final internal cook temperature of 145 F as measured with a food thermometer before serving.
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