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Photo of Cornmeal-battered oven-fried catfish by WW

Cornmeal-battered oven-fried catfish

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
For a simple, southern-inspired dinner, serve the fish over mesclun greens tossed with a little rice vinegar.

Ingredients

Yellow cornmeal

½ cup(s)

Paprika

1 tsp

Dried thyme

1 tsp

Table salt

1 tsp

Celery seed

½ tsp

Onion powder

½ tsp

Garlic powder

½ tsp

Black pepper

½ tsp, freshly ground

Fat free skim milk

½ cup(s)

Cooking spray

2 spray(s)

Uncooked catfish

1 pound(s), cut into 4 pieces

Asparagus

1 pound(s), steamed

Lemon

1 item(s), large, quartered

Instructions

  1. Preheat oven to 425°F. Coat a large nonstick baking sheet with cooking spray.
  2. In a shallow soup bowl, combine cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic powder and pepper. Pour milk into another shallow soup bowl.
  3. Dredge fillets first in milk and then in cornmeal mixture, coating both sides and pressing cornmeal mixture gently to adhere. Place coated fillets on baking sheet and lightly spray each with cooking spray.
  4. Bake until cooked through, about 15 minutes. Let stand at room temperature 2 minutes before serving with asparagus and lemon wedges. Yields 1 fillet and 1/4 of asparagus per serving.

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