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2011-08-25 digital edition

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2011-08-25 / Community News

From the Chef’s Corner

Crispy Oven Fried Catfish
by Chef Deedle

The weather we are having this summer leaves not much incentive for cooking. I have sought out more recipes for salads and light meat cooking than I have ever tried in my “old age”. Many of us have cut down on calories and are eating more health-wise foods. Oven baking instead of frying is just as tasty and satisfying.

1 cup low-fat buttermilk
4 (6 oz.) farm-fed catfish fillets
1-2 tsp. creole seasoning
3 cups cornflakes cereal, crushed
Vegetable oil or cooking spray
Lemon wedges




Place buttermilk in a large zip-top plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minute, turning twice.

Preheat oven to 425 degrees.

Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with creole seasoning.

Place crushed cornflakes in a shallow dish.

Dredge fish in cornflakes, pressing cornflakes gently onto each fillet. Place fish on a wire rack coated with cooking spray in a roasting pan.

Bake for 30 to 35 minutes or until fish flakes with a fork. Serve immediately with lemon wedges.

Note: I used Tony Chachere’s Original Creole Seasoning.

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