Crispy Baked Catfish | Wild Fork
Bake catfish to a crispy golden finish without frying for a lighter, easy, and delicious recipe perfect any night of the week.
INGREDIENTS
2/3 cup fine yellow Cornmeal
1/3 cup All- Purpose Flour
2 Whole Eggs
1 Tbsp. Parsley, finely chopped
Lemon Wedges
LET'S GET COOKING!
Preheat oven to 400 °F. Line the bottom of a medium-sized baking sheet with aluminum foil. Place a baking rack on foil lined sheet and spray rack with cooking oil.
Prepare breading by mixing cornmeal, flour, parsley, blackened seasoning and 1 tsp. salt in a large rectangular dish. In a separate bowl, place eggs and beat until frothy.
Using paper towel, pat dry both sides of fish fillets. Season with the rest of the salt and the granulated garlic.
One by one, dip the fillets into egg batter, let excess drip back into dish, and immediately place in the cornmeal mixture. Press each side into cornmeal to ensure even coating. Rest the breaded fish filets on the wire rack of the baking sheet.
Bake the breaded fillets on the rack for 16 to 18 minutes turning fillets halfway through cooking time. Continue baking until golden and crispy. Serve with lemon wedges.
*USDA recommends cooking seafood to a minimum internal temperature of 145°F