Beef
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.
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:
- In 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.
- Place 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.