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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Cooking Light. We love fried catfish but since deep frying isn't a healthy way to cook (and I hate doing it anyway), I have been looking for an oven-cooked alternative. Here is one that we liked. Serving size-1 fillet; 296 calories, 8.8 g fat, 17.7 g carb, 1.1 g fiber, 99 mg cholesterol. Marinate time is 30 minutes. Ingredients:
1/2 cup light beer |
1/2 cup hot sauce |
4 farm-raised catfish fillets (each fillet should weigh 6 ounces) |
1/2 cup yellow cornmeal |
2 tablespoons cornstarch |
salt |
pepper |
Directions:
1. Add the first 3 ingredients to a heavy duty zip-lock bag; seal, shake around to coat the fillets, and refrigerate for 30 minutes.
2. Take the fillets out of the bag; pat dry with paper towels and discard the marinade.
3. In a shallow dish such as a pie plate, combine the cornmeal, cornstarch, and salt/pepper.
4. Dredge the fillets in the cornmeal mixture.
5. Lightly coat the fillets with cooking spray.
6. Put the fillets on a baking sheet coated with cooking spray.
7. Bake in a 450° oven for 15 minutes or until the fish flakes easily.
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