Cornmeal-Breaded Catfish
Crispy cornmeal-breaded catfish fillets baked to perfection and finished under the broiler, served with flavorful Creole sauce for a Southern-inspired seafood delight.
Ingredients
Instructions
- Preheat oven to 425°F.
- Spray a baking sheet with nonstick cooking spray.
- On wax paper, mix yellow cornmeal, ground pepper, and onion powder.
- Pour evaporated skim milk into a shallow bowl.
- Dip each catfish fillet into the milk, then into the cornmeal mixture, ensuring both sides are lightly coated and using all the milk and cornmeal.
- Place the coated fillets on the prepared baking sheet.
- Drizzle each fillet with 1/2 teaspoon olive oil.
- Bake for 10 minutes, or until the fish is cooked through.
- Place the baking sheet under the broiler for 1 minute to brown slightly.
- Serve the fillets with Creole sauce.
Tips & Substitutions
For extra crunch, consider adding a tablespoon of panko breadcrumbs to the cornmeal mixture. If you want a spicier twist, mix in a pinch of cayenne pepper. You can substitute catfish with tilapia or sole if desired. Make sure to coat the fillets evenly for a perfect bake, and watch closely during the broiling step to prevent burning.
Serving Suggestions
Serve the cornmeal-breaded catfish with a side of Potato Shoestring Salad for a refreshing crunch. It also pairs beautifully with Creole Shrimp Salad - New Orleans for a flavorful seafood feast. Consider adding a wedge of lemon and a sprinkle of fresh herbs to enhance the presentation.
Storage & Reheating
Store any leftover catfish in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets on a baking sheet and warm them in a preheated oven at 350°F for about 10 minutes, or until heated through. Avoid using the microwave, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal-Breaded Catfish contains roughly 638 calories, with 10g protein, 109g carbohydrates, and 18g fat. It is an excellent source of iron (49% of the Daily Value), calcium (47% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of vitamin D.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, you can use frozen catfish fillets. Just make sure to thaw them completely before coating and baking. This ensures even cooking and proper adherence of the cornmeal mixture.
What can I use instead of evaporated skim milk?
If you don’t have evaporated skim milk, you can substitute with regular milk or buttermilk. For a dairy-free option, try almond milk or soy milk, although the texture may vary slightly.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply replace the yellow cornmeal with a gluten-free cornmeal or a gluten-free breading mix. Always check labels to ensure all ingredients are certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).