Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Broil the fish, about 4 inches from the heat, until it is opaque in the center, about 3 minutes per side.

Nutrition Facts

227 calories; protein 23.8g; carbohydrates 12.4g; dietary fiber 1.7g; sugars 0.8g; fat 9g; saturated fat 1.9g; cholesterol 78.2mg; vitamin a iu 189.8IU; vitamin c 0.2mg; folate 14.7mcg; calcium 16.6mg; iron 0.4mg; magnesium 28.1mg; potassium 446.1mg; sodium 443.9mg.

1/2 starch, 3 1/2 lean meat