Baked Bayou Catfish with Spicy Sour Cream Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 14 Minutes |
Ready In: 19 Minutes Servings: 4 |
|
For a crisp texture similar to fried fish, coat the fillets with cornmeal and bake them at a high temperature. Try squeezing a lemon wedge over the fillets to enhance the flavor. Ingredients:
cooking spray |
2 1/2 tablespoons hot sauce, divided |
4 (6-ounce) catfish fillets |
1 teaspoon cajun seasoning (such as luzianne) |
1/2 cup yellow cornmeal |
1/2 cup light sour cream |
1/8 teaspoon salt |
1 lemon, cut into wedges (optional) |
chopped fresh parsley (optional) |
Directions:
1. Preheat oven to 400°.
2. Line a large baking sheet with foil; coat foil with cooking spray.
3. Brush 1 1/2 tablespoons hot sauce evenly on both sides of fillets; sprinkle with Cajun seasoning, and dredge in cornmeal, pressing gently. Place fillets on prepared pan. Coat fillets with cooking spray. Bake at 400° for 14 minutes or until fillets flake easily when tested with a fork.
4. While fillets bake, combine remaining 1 tablespoon hot sauce, sour cream, and salt in a small bowl, stirring with a whisk. Serve fillets with sauce and lemon wedges, if desired. Sprinkle with parsley, if desired.
5. Serve with: Sweet-and-Sour Broccoli Slaw
|
|