Baked Catfish with Cornmeal Crust Recipe 🐟

Introduction:

Baked Catfish with Cornmeal Crust is a delightful dish that’s not only easy to prepare but also incredibly versatile. Whether you’re a seafood aficionado or just looking to add more fish to your diet, this recipe is sure to please. With a crispy cornmeal crust and tender catfish fillets, it’s a dish that will have your taste buds singing with joy. Plus, it’s ready in just 15 minutes, making it perfect for busy weeknights or lazy weekends.

Ingredients:

Here’s what you’ll need to make Baked Catfish with Cornmeal Crust:

2 catfish fillets
1/2 cup flour
1 egg
1/2 cup cornmeal
Salt, to taste
Cayenne pepper, to taste
Lemon wedges, for serving

Instructions:

Step 1: Prepare the Cornmeal Mixture

Start by seasoning the cornmeal with a pinch of salt and a dash of cayenne pepper. This will give your catfish fillets a nice kick of flavor.

Step 2: Prepare the Catfish

Rinse the catfish fillets under cold water and pat them dry with paper towels. This helps remove any excess moisture, ensuring that the cornmeal crust adheres properly.

Step 3: Dredge the Catfish

Set up a dredging station with three shallow bowls. Place the flour in the first bowl, the egg (lightly beaten) in the second bowl, and the seasoned cornmeal in the third bowl.
Dredge each catfish fillet in the flour, shaking off any excess.
Dip the floured fillets into the beaten egg, allowing any excess to drip off.
Finally, coat the fillets evenly with the seasoned cornmeal, pressing gently to adhere.

Step 4: Bake the Catfish

Preheat your oven to 450°F (230°C) and position the rack on the lowest shelf. This ensures that the catfish cooks evenly and develops a crispy crust.
Place the coated catfish fillets on a baking sheet lined with parchment paper or a silicone baking mat.
Bake the catfish for 10 minutes, flipping them over halfway through the cooking time (around the 5-minute mark). This ensures that both sides are golden brown and crispy.
Once the catfish is cooked through and the crust is golden and crispy, remove it from the oven and let it rest for a few minutes.

Step 5: Serve and Enjoy

Transfer the baked catfish fillets to a serving platter and garnish with fresh lemon wedges.
Serve the catfish hot, alongside your favorite sides. It pairs wonderfully with a big bed of spinach, a gratin of zucchini, or a fresh, spicy tomato salsa and salad.

Nutritional Information:

Calories: 237.8
Fat: 8g
Saturated Fat: 1.9g
Cholesterol: 90.2mg
Sodium: 65.3mg
Carbohydrates: 23.8g
Fiber: 1.5g
Sugar: 0.2g
Protein: 16.8g

Recipe Notes:

Fish Selection: While this recipe calls for catfish, feel free to use any firm white fish fillets you prefer, such as tilapia or cod.
Spice Level: Adjust the amount of cayenne pepper to suit your taste preferences. If you prefer a milder flavor, simply reduce the amount or omit it altogether.
Crispy Texture: For an extra crispy crust, you can lightly spray the coated catfish fillets with cooking spray before baking.
Serving Suggestions: Get creative with your serving options! Baked Catfish with Cornmeal Crust pairs well with a variety of sides, so feel free to experiment with different combinations to find your favorite.

With its crispy exterior, tender interior, and flavorful seasoning, Baked Catfish with Cornmeal Crust is sure to become a staple in your recipe repertoire. Whether you’re cooking for a weeknight dinner or entertaining guests, this dish is a winner every time. Enjoy! 🍽️