Cornflakes or Panko crumbs are the secret to a crisp baked coating. For an extra touch of heat, add a few drops of your favorite hot sauce to the buttermilk before chilling the filets.
Yield: Makes 4 servingstotal: 1 hour, 5 minutes
1 cup low-fat buttermilk
3 cups cornflakes, crushed or Panko crumbs
4 (6-oz.) catfish filetsVegetable cooking spray
1 ½ to 2 teaspoons Creole seasoningLemon wedges
1.Place buttermilk in a large zip-lock plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minutes, turning once.
2.Preheat oven to 425 degrees.
3.Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with Creole seasoning.
4.Place crushed cornflakes or Panko crumbs in a shallow dish.
5.Dredge fish in cornflakes, pressing cornflakes gently onto each filet. Place fish on a wire rack coated with cooking spray in a roasting pan.
6.Bake at 425 degrees for 30 to 35 minutes or until fish flakes with a fork. Serve immediately with lemon wedges.