3/28/14

Quick Cajun Catfish


I (Robin) made a New Year’s resolution in 2013 to add more fish to my diet. In the past year I have tested many different fish recipes. This recipe is one of my favorites. It is very quick and it tastes very similar to fried catfish. This recipe has lots of flavor and you can tone it down by cutting back on the cayenne pepper or dial it up if you want more flavor. Enjoy!





Ingredients for Quick Cajun Catfish

Cornmeal and buttermilk mixture for Cajun Catfish.
Dip catfish in buttermilk and then cornmeal mixture.
Once fish is dipped into the mixtures, place on a greased baking rack on a cooking sheet.  If you would like your fish a little crispier, spray fish with cooking spray. 
I used large catfish fillets so I cut them in half
.

Serve with a lemon wedge and a fresh salad for a quick dinner. 

Quick Cajun Catfish
Ingredients:
½ cup nonfat buttermilk
1 tbs and 1tsp Dijon mustard
1 cup cornmeal
11/2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
½ tsp cayenne pepper
1 tsp freshly ground pepper
4 catfish fillets (1 ¼ lbs) Large catfish fillets best to cut in half (only need 2 if large)
4 lemon wedges

Directions:

1. Preheat oven to 400 degrees. Lightly oil a wire rack large enough to hold fish in a single layer. Place the rack on a baking sheet.

2. Whisk buttermilk and mustard in a medium bowl until smooth. Combine cornmeal, salt, paprika, onion powder, garlic powder, thyme, cayenne pepper, and black pepper in a shallow dish. Dip each fillet in the buttermilk mixture, turning to coat. Transfer to  the cornmeal mixture, turning to coat completely. Place the fillets on the prepared rack; they should not touch.

3. Bake for 20 minutes or until it is flaky. Serve hot with lemon wedges.


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