Cornmeal Crusted Catfish
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cornmeal Crusted Catfish calories by ingredient
Number of Servings: 4
Ingredients
-
Yellow Cornmeal, .5 cup
Paprika, 1 tsp
Thyme, ground, 1 tsp
Salt, 1 tsp
Celery seed, .5 tsp
Garlic powder, .5 tsp
Pepper, black, .5 tsp
Milk, Fat Free, Skim, 4 oz
Channel Catfish, 16 oz
Asparagus, fresh, 453.6 grams
Lemons, 1 fruit without seeds
Directions
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.