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.
- 2 tablespoons yellow cornmeal
- 2 teaspoons Cajun or blackened seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon lemon-pepper seasoning
- 2 catfish or tilapia fillets (6 ounces each)
- 1/4 teaspoon paprika
- Preheat oven to 400°. In a shallow bowl, mix the first six ingredients.
- Dip fillets in cornmeal mixture to coat both sides. Place on a baking sheet coated with cooking spray. Sprinkle with paprika.
- Bake 20-25 minutes or until fish just begins to flake easily with a fork. Yield: 2 servings.
Originally published as Cajun Baked Catfish in Cooking for 2 Winter 2006, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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