Prep 15 mins
Cook 18 mins
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.
- 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
- Place oven rack in the top 1/3 of the oven and preheat it to 425 degrees F.
- Set a wire rack in a baling pan and coat the rack lightly with non-stick cooking spray and set aside.
- In a food processor, fitted with the metal blade, or in a blender, combine the cornflakes, chili powder, thyme and garlic powder.
- Use the on/off pulses until the mixture resembles coarse crumbs.
- Transfer the mixture to a shallow bowl or plate.
- If the fillets are large, cut them into serving-size pieces.
- In a bowl, whisk together the buttermilk, salt and pepper and then dip the fish into the mixture to coat.
- Dredge the fish into the crumb mixture next, turning to coat both sides.
- Place the fillets on the prepared rack and repeat with remaining fillets.
- Coat both sides of the fillets with the non-stick cooking spray.
- Bake 14-18 minutes, or until the crumb coating is golden brown and crisp and the fish is opaque at the center.
- Serve with lemon wedges.