Cornmeal Crusted Catfish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Yellow Cornmeal, .5 cupPaprika, 1 tspThyme, ground, 1 tspSalt, 1 tsp Celery seed, .5 tspGarlic powder, .5 tspPepper, black, .5 tspMilk, Fat Free, Skim, 4 ozChannel Catfish, 16 ozAsparagus, fresh, 453.6 gramsLemons, 1 fruit without seeds
Preheat oven to 425°F.
Combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper in a shallow soup bowl. Pour milk into another shallow soup bowl.
Coat a large nonstick baking sheet with cooking spray. Dredge fillets first in milk, then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.
Servings: 4
Number of Servings: 4
Recipe submitted by SparkPeople user HSROBBINS.
Combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper in a shallow soup bowl. Pour milk into another shallow soup bowl.
Coat a large nonstick baking sheet with cooking spray. Dredge fillets first in milk, then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.
Servings: 4
Number of Servings: 4
Recipe submitted by SparkPeople user HSROBBINS.
Nutritional Info Amount Per Serving
- Calories: 275.5
- Total Fat: 10.1 g
- Cholesterol: 73.2 mg
- Sodium: 697.7 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 5.2 g
- Protein: 26.7 g
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