Cajun Walnut-Crusted Catfish
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Cajun Walnut-Crusted Catfish calories by ingredient
Number of Servings: 3
Ingredients
-
1/2 c. nonfat buttermilk
1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
2 cups cornflakes
1/2 cup walnut pieces
1 pound catfish fillets, about 1 inch thick, cut into 3 portions
Directions
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.