| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Fish, Celebrity | 4 | Servings | |
INGREDIENTS
| Light vegetable oil cooking | ||
| Spray | ||
| 1/4 | c | Cornmeal |
| 1 | ts | Dried thyme |
| 1 | ts | Dried basil |
| 1/2 | ts | Garlic powder |
| 1/2 | ts | Lemon pepper |
| 4 | ts | Blackening seasoning |
| 4 | 4-oz catfish fillets | |
| 1/2 | ts | Paprika |
INSTRUCTIONS
Preheat the oven to 400 degrees Spray the vegetable oil over the baking she 3 times to coat. Put the cornmeal, thyme, and basil on a large plate and m well. Sprinkle 1/8 teaspoon of the garlic powder, 1/8 teaspoon of the lemo pepper, and 1 teaspoon of the blackening seasoning on each of the catfish fillets. Coat the fillets thoroughly with the cornmeal mixture and transfe them to the prepared baking sheet. Dust each fillet with 1/8 teaspoon of th paprika. Coat the catfish lightly with the cooking spray. Place the baking sheet on the bottom shelf of the oven. Bake for 20 minutes. Reduce the heat 350 degrees and bake for about 5 minutes more, until the crust is golden an the fish flakes easily. Per serving: 5.2 grams fat, 171 calories. Source: The Kitchen With Rosie Cookbook DOTTIE, in Irvine, CA 7-26-94 This really tastes just like fried catfish, but it has only a third of the calories and sixth of the fat of the traditional version. Garnish, if you wish, with sprigs of parsley tucked under the catfish fillets, or with lemon wedges. C the pointed ends off the lemon before cutting if into wedges, exposing more the delicate fruit.
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