Monday, May 18, 2015

Cajun Pecan-Crusted Catfish

Crunchy, battered catfish fillets have always been a Louisiana favorite these fillets are coated in a spicy melange of cornflakes and pecans and baked for a traditional a healthy take on this bayou favorite.
   Makes: 4 servings  Prep Time: 15 minutes   Total Time: 40 minutes

    1/2 cup nonfat buttermilk
    1/4 teaspoon hot sauce (Tabasco) or 1/8 teaspoon cayenne pepper to taste
    1/2 teaspoon dried oregano
    1/2 teaspoon chili powder
    1/4 teaspoon garlic salt
    2 cups cornflakes
    1/2 cup pecan pieces
    1 pound catfish fillets, about 1 inch thick, cut into 4 portions

    Preheat oven to 375°F. Line a baking sheet with foil.
    Blend buttermilk, hot sauce (or cayenne) oregano chili powder and garlic salt in a shallow dish.      
    Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate.
    Pulse pecans in the food processor until coarsely chopped; mix the pecans with the crumbs.   
    (Alternatively, place cornflakes in a seal able bag crush with a rolling pin chop nuts with a knife.)
    Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture coating both      
    Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.
sides. Transfer to the prepared baking sheet.

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