Serve with tartar sauce, lemon wedges or your favorite hot sauce and a green salad on the side.
This allows air to flow under the catfish fillets while they are baking and prevents them from getting soggy.
The foil liner underneath catches crumbs and helps keep the baking sheet clean.
Photo: Alexandra Shytsman
The egg acts like a glue for the coating mixture, which is combined in a separate shallow dish.
It’s flavored with Cajun seasoning and includes cornmeal for crunch.
For the coating, we find that using fine cornmeal works best.
Alexandra Shytsman
It offers good crunch and adheres nicely to the fillets.
Don’t Forget the Cooking Spray
Cooking spray is key for perfect baked catfish.
The light coating of oil gently fries the outer coating of the fillets in the hot oven.
Alexandra Shytsman
Don’t forget to spray the other side of the fillets for a nice, even crust.
Line a large rimmed baking sheet with foil and top with a wire rack.
Coat the rack with cooking spray.
Alexandra Shytsman
Stir cornmeal, flour and Cajun-Creole seasoning blend together in a large shallow dish.
Whisk egg in a separate shallow dish.
Pat fillets dry with a paper towel and sprinkle evenly with salt.
Alexandra Shytsman
Then dredge in the cornmeal mixture, turning to coat both sides.
Transfer to the prepared rack on the baking sheet.
Repeat with the remaining fillets.
Coat the tops of the fillets with cooking spray.
If desired, serve with tartar sauce and lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
