Spicy Cormeal-battered Baked Catfish w/Really Lousy Photos!

Fishing around for a seafood dinner for tonight?  Then consider this crispy baked catfish!

Ready for baking----photos do not get any better than this!

I might live in the Midwest now, but my roots run deep in Louisville, where catfish is abundant at all-you-can-eat fish fry’s at family restaurants about year round.  

Here's a lightened up alternative that offers a new way to enjoy catfish.  After a light coating of Italian dressing is brushed over the fish, it’s dredged in a bold cornmeal breading, and baked in the oven for a quick meal. 

At least it's colorful!
This lightened-up version tastes just as good as fried catfish, only with a lot less mess.  The catfish is spicy and still has the crispy-crust-coating most aficionados of fried catfish like.

 This qualifies as my worst photo ever!  
But boy, was that some delicious catfish!!!

Now, if I only I had some hush puppies, something you will never see on a menu here in our neck of the woods...

Yield: 3

Spicy Cormeal-battered Baked Catfish

Fishing around for a seafood dinner for tonight? Then consider this crispy baked catfish!
prep time: 5 Mcook time: 20 Mtotal time: 25 M


  • 1½  pounds catfish fillets
  • ¼ cup light creamy Italian or ranch dressing
  • ¼ cup yellow cornmeal
  • ¼ cup dry bread crumbs
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ to ½ teaspoon seasoned pepper
  • Cooking spray


How to cook Spicy Cormeal-battered Baked Catfish

  1. Heat oven to 425°.
  2. Lightly brush dressing on fish.
  3. Mix remaining ingredients and dredge fish.
  4. Place fish on baking pan that is lightly coated with cooking spray.
  5. Bake about 18 to 20 minutes until fish flakes easily with a fork.
Created using The Recipes Generator


This post is proof...
I'm far from perfect!

 Have a wonderful day!

Vinegar & Sweet Valentine's & Profiteroles

Valentine’s Day is known as the time 
to send love notes and cards, 
including anonymous ones signed by 
your secret admirer. 

But not always the case in the Victorian Era...

”Vinegar Valentine’s” were sent anonymously in those days, by ladies who didn’t want the attention of a specific suitor. 

Hungarian Pork Tenderloin with Roasted Potatoes and Cabbage

 A chilly winter-time day calls for comfort food: 
potatoes and cabbage roasted alongside
pork tenderloin for a tasty meal. 

I’m a big fan of pork tenderloin, it’s an excellent cut of meat for cooking, simply because it’s versatile, fairly inexpensive, tasty and friendly with a wide variety of spices...

Tilapia Baked with Cannellini Beans and Black Olives

Tilapia has been around since 1500 B.C. ~ it's not surprising then that the fish has history connected to the Bible.  It has been fished in the Sea of Galilee for thousands of years.   

Supposedly the fish that was caught by St. Peter was thought to have been tilapia.  This is one reason why the fish is also known as "St. Peter's fish" and is separated from meat according to Lenten standards.

Here's why most cooks like tilapia:  it's inexpensive, easy to prepare, widely available and "goes with everything."  It's also a good source of protein and has a low to moderate fat content.  It tastes pretty good too. 

Old Fashioned Chuck Roast w/Potatoes, Carrots and Onions

I remember it vividly!

It’s “chuck roast,” Mom corrected me, on the day I blurted out “pot roast.”  Must've been because she didn't want the cattle on our farm to be offended... 😉

Perfect Baked Chicken Breast

Looking for a recipe for baked chicken breast?  
This is the only recipe you'll need!

The ubiquitous chicken just might be the most popular meat around.  Cooks love it for its versatility and folks, young and old, love the flavor of it.  I’ve cooked a lot of chicken in my lifetime, and we think this is one of the best!

Toast the New Year with a Champagne Margarita!

This cocktail combines
two of my favorites ~
Margaritas and Tequila!

For a non-traditional take on the bubbly, combine Cointreau, tequila, simple syrup, and lime juice, top it off with champagne and make a toast!

You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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