Un-Fried Catfish
Yield: 4 Servings
Ingredients
vegetable cooking spray
1/4 c cornmeal
1 ts dried thyme
1 ts dried basil
1/2 ts garlic powder
1/2 ts lemon pepper
4 ts blackening seasoning;
-K-Pauls is good
4 4 oz filets catfish
1/2 ts paprika
Instructions
Preheat oven to 400øF.
Spray the vegetable oil spray over the baking sheet 3 times to coat.
Put the cornmeal, thyme and basil on a large plate and mix well.
Sprinkle 1/8 tsp of the garlic powder, 1/8 tsp of the lemon pepper, 1
tsp of the blackening seasoning on each of the catfish fillets. Coat the
fillets thoroughly with the cornmeal mixture and transfer them to the
prepared baking sheet. Dust each fillet with 1/8 tsp of the paprika.
Coat the catfish lightly with the cooking spray.
Place the baking sheet on the bottom shelf of the oven*. Bake for 20
minutes. Reduce the heat to 350øF and bake for about 5 minutes more,
until the crust is golden and the fish flakes easily.
- - - - - - - - - - - - - - - - - -
Serving Ideas : rice pilaf, grits or polenta
NOTES : * I found that they didn't brown as well on the bottom rack of
my oven so I moved them to the top shelf halfway through. Much
better!!!!
Contributor: In The Kitchen With Rosie by Rosie Daley
Ingredients
vegetable cooking spray
1/4 c cornmeal
1 ts dried thyme
1 ts dried basil
1/2 ts garlic powder
1/2 ts lemon pepper
4 ts blackening seasoning;
-K-Pauls is good
4 4 oz filets catfish
1/2 ts paprika
Instructions
Preheat oven to 400øF.
Spray the vegetable oil spray over the baking sheet 3 times to coat.
Put the cornmeal, thyme and basil on a large plate and mix well.
Sprinkle 1/8 tsp of the garlic powder, 1/8 tsp of the lemon pepper, 1
tsp of the blackening seasoning on each of the catfish fillets. Coat the
fillets thoroughly with the cornmeal mixture and transfer them to the
prepared baking sheet. Dust each fillet with 1/8 tsp of the paprika.
Coat the catfish lightly with the cooking spray.
Place the baking sheet on the bottom shelf of the oven*. Bake for 20
minutes. Reduce the heat to 350øF and bake for about 5 minutes more,
until the crust is golden and the fish flakes easily.
- - - - - - - - - - - - - - - - - -
Serving Ideas : rice pilaf, grits or polenta
NOTES : * I found that they didn't brown as well on the bottom rack of
my oven so I moved them to the top shelf halfway through. Much
better!!!!
Contributor: In The Kitchen With Rosie by Rosie Daley
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