Try Bayou Catfish Fillets

17 Aug

August is National Catfish Month and a couple of Facebook food enthusiasts  and I had a late night chat about catfish and the best sides to serve with the flaky fillets. It was nearly midnight a few nights ago and  it has been on my mind since.  Fried is good, but if slimmed down is your goal, try the Bayou Catfish Fillets I developed for Cooking Light magazine.

The recipe is easy and the seasonings can be made in advance and stored in an air-tight container until ready to use.  Serve with a squeeze of lemon, spaghetti and coleslaw; you’ll be ready to compete for top billing at the next  fish fry.

Bayou Catfish Fillets

2 tablespoons cornmeal

1 1/2 teaspoons seasoned salt

1 1/2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon onion powder

3/4 teaspoon ground red pepper

1/2 teaspoon chili powder

1/4 teaspoon ground cumin

1/4 teaspoon black pepper

6 (6-ounce) U.S. Farm-Raised catfish fillets

6 lemon wedges

Preheat broiler.  Combine first 9 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake well. Remove fillet from bag, and place on a broiler pan coated with non-stick cooking spray. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.  YIELD: 6 servings

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