These golden baked fillets have the delicious crunch of batter-fried catfish without the extra calories or prep time. A dash of lemon juice or salsa complements the mild fish nicely.—Kay Bell, Palestine, Texas
- 1 cup crushed cornflakes
- 3/4 teaspoon celery salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 6 catfish fillets (6 ounces each)
- 1/3 cup butter, melted
- In a shallow bowl, combine the cornflakes, celery salt, onion powder, paprika and pepper. Brush the fish fillets with butter; coat with crumb mixture.
- Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Oven-Fried Catfish in Country Woman March/April 2004, p39
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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