Flavorful Catfish Fillets
This is the best catfish ever! It's fast to prepare, and the cayenne adds a little zip. The golden cornmeal and herb coating keeps the fillets moist and gives them traditional appeal without the fat that comes from frying. —Ellen De Munnik, Chesterfield, Michigan
Ingredients
- 1/4 cup buttermilk
- 2 teaspoons Dijon mustard
- 1/2 cup cornmeal
- 1 teaspoon each salt, onion powder, garlic powder and paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon cayenne pepper
- 1 pound catfish fillets
- Lemon wedges, optional
Directions
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1In a shallow bowl, whisk buttermilk and mustard until blended. In another bowl, combine cornmeal and seasonings. Dip fillets into buttermilk mixture, then into cornmeal mixture.
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2Place 1 in. apart on a wire rack coated with cooking spray. Place rack on a baking sheet. Broil 4 in. from the heat for 3-4 minutes on each side or until fish just begins to flake easily with a fork. If desired, serve with lemon wedges.
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