1/2 cup nonfat buttermilk
1tbs and 1tsp Dijon mustard
1 cup cornmeal
1 1/2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp cayenne pepper
1 tsp freshly ground pepper
4 catfish fillets or Swai fillets (1 ¼ lbs) Large catfish fillets best to cut in half
4 lemon wedges
This Recipe works best with thin fillets (Swai is perfect for this method)
1. Preheat broiler. Lightly oil a wire rack large enough to hold fish in a single layer. Place the rack on a baking sheet. Please Note: If using thicker fillets of catfish, bake at 400 degrees for 20 minutes or until it is flaky.
2. Whisk buttermilk and mustard in a medium bowl until smooth. Combine cornmeal, salt, paprika, onion powder, garlic powder, thyme, cayenne pepper, and black pepper in a shallow dish. Dip each fillet in the buttermilk mixture, turning to coat. Transfer to the cornmeal mixture, turning to coat completely. Place the fillets on the prepared rack; they should not touch.
3. Broil 4 inches from the heat source until the fish is opaque and flakes in the center, about 3 to 4 minutes per side, depending on thickness. Serve hot with lemon wedges.
Please Note: If using thicker fillets of catfish, bake at 400 degrees for 20 minutes or until it is flaky.
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