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Cajun Baked Catfish Recipe

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Jim Gales’ well-seasoned fish nets him compliments from family and friends in Glendale, Wisconsin whenever he serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika.

This recipe is:

Healthy

Quick

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2 Servings
Prep/Total Time: 25 min.

Ingredients

2 tablespoons yellow cornmeal
2 teaspoons Cajun seasoning or blackening seasoning
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon lemon-pepper seasoning
2 catfish fillets (6 ounces each)
1/4 teaspoon paprika

Directions

In a large resealable plastic bag, combine the cornmeal, Cajun seasoning, thyme, basil, garlic powder and lemon-pepper. Add catfish and shake to coat.
Place on a baking sheet coated with cooking spray. Sprinkle with paprika. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. Yield: 2 servings.

Nutritional Analysis: 1 fillet equals 265 calories, 13 g fat (3 g saturated fat), 80 mg cholesterol, 812 mg sodium, 8 g carbohydrate, 1 g fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Cajun Baked Catfish published in Cooking for 2 Winter 2006, p51

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