Cajun Walnut-Crusted Catfish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 c. nonfat buttermilk1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste1/2 teaspoon dried oregano1/2 teaspoon chili powder1/4 teaspoon garlic salt2 cups cornflakes1/2 cup walnut pieces1 pound catfish fillets, about 1 inch thick, cut into 3 portions
1. Preheat oven to 375°F. Line a baking sheet with foil.
2. Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse walnuts in the food processor until coarsely chopped; mix the walnuts with the cornflake crumbs. (Alternatively, place cornflakes in a resealable bag and crush with a rolling pin; chop nuts with a knife.)
3. Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.
4. Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user LIBBYANN08.
2. Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse walnuts in the food processor until coarsely chopped; mix the walnuts with the cornflake crumbs. (Alternatively, place cornflakes in a resealable bag and crush with a rolling pin; chop nuts with a knife.)
3. Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.
4. Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.
Number of Servings: 3
Recipe submitted by SparkPeople user LIBBYANN08.
Nutritional Info Amount Per Serving
- Calories: 426.8
- Total Fat: 25.4 g
- Cholesterol: 73.3 mg
- Sodium: 305.6 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.9 g
- Protein: 29.3 g
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