Prep 10 mins
Cook 12 mins
This is served all over the south. I had it first at the crown restaurant in Mississppi and fell in love.
- 709.77 ml corn flakes cereal, finely crushed
- 158.51 ml grated parmesan cheese
- 4.92 ml paprika
- 2.46 ml salt
- 118.29 ml mayonnaise
- 4.92 ml Worcestershire sauce
- 0 catfish fillet
- 7.39 ml cajun seasoning
- vegetable oil cooking spray
- 44.37 ml chopped fresh parsley
- lemon wedge
- Preheat oven to broil. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.
- Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.
- Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan.
- Broil 6 inches from heat 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.
I LIKE THIS AS IS !!!! Absolutely delicious.. Couldn't have been happier with the way it turned out. This clearly proves that you can teach an old dog some new tricks!! I made this once as written. After a search for a real good recipes to do. And with resulted in other similar recipes, I decided I wanted to create something unique a great base recipe and easy to modify depending on your tastes.. It may be a stretch to call my creation, but the result was a meal the whole family will liked. MY was Not better, not worse, just different ! I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! I can't leave anything alone! THANK YOU!! ALWAYS READ THE RECIPE IN FULL BEFORE YOU START, then read the reviews. I can do the happy food dance!! NOW !! You get good Tips and Hints or two, to Note there. There are some great chefs here on FOOG.COM
I really enjoyed this fish. I'm not a fan of catfish, so I substituted rockfish, which has a similar texture but a milder flavor. This was an easy recipe to make, and looked very nice on the plate. I didn't have any cornflakes, so I used corn chex instead, which really worked well, both for the flavor and the crunchiness of the coating. Made for PAC Fall 2009.