• 25minutes
  • 407calories

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Nutrition Info . . .

VitaminsA, C, E, P
MineralsSelenium, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup yellow cornmeal

  2. 1 teaspoon smoked paprika

  3. 1 teaspoon thyme

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon celery seed

  6. 1/2 teaspoon onion powder

  7. 1/2 teaspoon garlic powder

  8. 1/2 teaspoon fresh ground black pepper

  9. 1/2 cup nonfat milk

  10. 2 -3 drops hot sauce

  11. 4 (8 ounce) catfish fillets

  12. 1 lb asparagus , steamed

  13. 1 lemon , cut into quarters

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 425 degrees. Coat a baking sheet with cooking spray.

  2. In a shallow bowl combine the cornmeal with all the powdered spices listed. In a second bowl add the milk and hot sauce (if desired).

  3. Dredge the cleaned catfish fillets in the milk, then dip into the cornmeal coating on both sides. You may need to press down a bit to make sure the cornmeal adheres to the fish.

  4. Place the coated fillets on the baking sheet and give the tops a light shot of cooking spray for crispness.

  5. Bake for 15 minutes, until cooked through. Remove from oven and let cool for a minute before serving.

  6. Plate with 1/4 asparagus and a lemon wedge.


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