catfish fillets (or your favourite firm whitefish, 175 to 250 g)
NUTRITION INFO
Serving Size: 1 (219) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 393.3
Calories from Fat 202 g52 %
Total Fat 22.5 g34 %
Saturated Fat 4.2 g20 %
Cholesterol 89.4 mg
29 %
Sodium 236.3 mg
9 %
Total Carbohydrate
16.6 g
5 %
Dietary Fiber 3.3 g13 %
Sugars 1.8 g7 %
Protein 32.4 g
64 %
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DIRECTIONS
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper then oil parchment.
In a food processor, whirl peanuts with cornmeal until peanuts are finely chopped (or chop peanuts by hand). Place mixture in a pie plate along with parsley and thyme, and stir. In a small bowl, stir yogurt with hot sauce and salt. If catfish fillets are large, cut into serving–size pieces.
Working with one fillet at a time, brush each side with yogurt mixture. Then, dip in cornmeal mixture, pressing to coat both sides. Place on baking sheet, and repeat with remaining fillets. Any extra peanut mixture can be sprinkled over top, coating any missed spots. Bake until golden and fish flakes with a fork, about 15 minutes.