Ingredients for Baked Catfish With Cormeal Crust
- 1 pound catfish fillets
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- lemon wedges
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How to Make Baked Catfish With Cormeal Crust
- Preheat oven to 450°F (232°C).
- In a shallow dish, combine 1/2 cup cornmeal, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper.
- Rinse 1 pound catfish fillets and pat thoroughly dry with paper towels.
- Place 1/2 cup all-purpose flour in a separate shallow dish.
- Whisk 2 large eggs in another shallow dish.
- Dredge each catfish fillet in flour, then dip in the egg, and finally coat completely with the seasoned cornmeal.
- Place the coated catfish fillets on a baking sheet lined with parchment paper.
- Bake for 10 minutes on the lowest oven rack, then flip the fillets and bake for another 5 minutes, or until the fish is cooked through and the crust is golden brown.
- Serve immediately with lemon wedges and your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
9g
Carbs
7g
