Mobile Site | Mobile Services
Log In | Sign Up for My EatingWell
Eating Well – Where Good Taste Meets Good Health.
Advertisement

Broiled Cajun Catfish

Your rating: None Average: 3.7 (3 votes)

Lightly seasoned cornmeal turns into a tasty crust for broiled catfish fillets. Make it a meal: Serve with Creamy Coleslaw and Oven Sweet Potato Fries.


READER'S COMMENT:
"I made this recipe exactly and found it to be somewhat bland. However, I will make it again, as it was simple and quick -- perfect for a weeknight. For my taste, I will double the salt, paprika, onion & garlic powders, and the...
Broiled Cajun Catfish Recipe

4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 1/4 pounds catfish fillets, cut into 4 pieces
  • 1/4 cup buttermilk
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper

More Healthy Recipe Ideas

You Might Also Like

Preparation

  1. Preheat the broiler. Lightly spray a rack (large enough to hold the fish in a single layer) with cooking spray and set it on top of a baking sheet.
  2. Place fish fillets in a shallow dish, pour buttermilk over and turn to coat well. Stir together cornmeal, salt, paprika, onion powder, garlic powder and cayenne in another shallow dish. Lift each piece of fish from the buttermilk, shaking off the excess, and dip both sides in the cornmeal mixture, coating completely. Place on the prepared rack.
  3. Broil the fish, about 4 inches from the heat, until it is opaque in the center, about 3 minutes per side.

Nutrition

Per serving: 250 calories; 11 g fat ( 3 g sat , 5 g mono ); 67 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 24 g protein; 2 g fiber; 380 mg sodium; 437 mg potassium.

Nutrition Bonus: Selenium (26% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 3 1/2 lean meat


More From EatingWell

Recipe Categories

Servings

Health & Diet Considerations

Total Time

Ease of Preparation

Ethnic/Regional

Type of Dish

Style/Theme

Season

Meal/Course

Preparation/ Technique

Main Ingredient

Advertisement

Free Newsletters

EatingWell This Week
EatingWell Diet
EatingWell for Health
and special offer emails
Privacy Policy

EatingWell Magazine

| | Customer Service
Advertisement

The EatingWell Market

Healthy Living Directory

Featured Sponsors


World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner