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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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My Mom saved me some of the cooking sections from the Sun-Sentinel and when I visited I found this recipe from 11/8/07. It's here so I don't wind up losing it and cluttering my files. *I don't see why you can't use cornflake crumbs to save some time. Ingredients:
4 cups corn flakes |
2 tablespoons chili powder |
1/2 teaspoon dried thyme |
1 teaspoon garlic powder |
1 lb catfish fillet |
1/4 cup buttermilk |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 lemon, cut into wedges |
Directions:
1. Place oven rack in the top 1/3 of the oven and preheat it to 425 degrees F.
2. Set a wire rack in a baling pan and coat the rack lightly with non-stick cooking spray and set aside.
3. In a food processor, fitted with the metal blade, or in a blender, combine the cornflakes, chili powder, thyme and garlic powder.
4. Use the on/off pulses until the mixture resembles coarse crumbs.
5. Transfer the mixture to a shallow bowl or plate.
6. If the fillets are large, cut them into serving-size pieces.
7. In a bowl, whisk together the buttermilk, salt and pepper and then dip the fish into the mixture to coat.
8. Dredge the fish into the crumb mixture next, turning to coat both sides.
9. Place the fillets on the prepared rack and repeat with remaining fillets.
10. Coat both sides of the fillets with the non-stick cooking spray.
11. Bake 14-18 minutes, or until the crumb coating is golden brown and crisp and the fish is opaque at the center.
12. Serve with lemon wedges.
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