I gave catfish a lighter spin by baking the fish last night.
There’s no problem in finding catfish here in the Midwest. Virtually every body of water in Illinois contains at least one species of the catfish family, with the most common members being channel catfish, flatheads, blue catfish and several species of bullheads.
You can’t go wrong with a catfish meal on the table. I usually give catfish that traditional fried flavor without the grease hassle by baking it in the oven or on the grill.
This crispy and moist catfish recipe is a perfect dinnertime entrée. It’s a light way to serve catfish and let the sweet flavor of the fish come through. I used a mixture of herbs and spices that you probably already have on hand in your kitchen.
The recipe is simple and can be prepared quickly. I serve it with coleslaw and rice, or mac and cheese.
It's bound to win a few tummies over!
1½ pounds catfish
½ cup yellow cornmeal
1 teaspoon paprika
1 teaspoon salt
½ teaspoon seasoned pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon celery seeds
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup skim milk
Preheat oven to 425°.
Lightly coat pan with cooking spray.
In a shallow dish or plate, stir together cornmeal and next 7 ingredients, through garlic powder.
Place milk in a shallow bowl and dip fillets in the milk.
Coat fillets with cornmeal mixture.
Place on baking sheet.
Bake for 15 minutes or until fish is easily flaked with a fork.