Oven Baked 4-Ingredient Crispy Cornmeal Catfish Directions:
Preheat oven to 425°F and line a large 18x13-inch baking sheet with aluminum foil.
Brush 1 tbsp of the oil evenly over the foil.
Pat the catfish fillets completely dry on both sides with paper towels.
Stir the cornmeal and salt together in a shallow dish until evenly combined.
Brush the remaining 2 tbsp oil evenly over both sides of each fillet.
Press each fillet firmly into the cornmeal mixture, coating both sides and pressing to adhere.
Place the coated fillets on the prepared baking sheet, spacing them 1 inch apart.
Lightly drizzle a small additional amount of oil over the tops.
Bake on the middle rack for 14 minutes until deep golden brown and the internal temperature reaches 145°F.
For extra crispness, move to the top rack for 2 additional minutes without burning.
Let rest on the baking sheet for 3 minutes before serving.
Serve 4 portions, each approximately 6 oz fillet.
WW Points Calculation
Catfish fillets, 1 1/2 lb (24 oz total; 6 oz per serving x 4 servings) – 0.00
Canola oil, 3 tbsp – 15.00
Yellow cornmeal, 1 cup – 24.00
Kosher salt – 0.00
Points Information:
Total Points: 39.00
Servings: 4 servings (1 fillet, approximately 6 oz each)
Points per serving: 9.75
Nutrition Information
Calories 410
Fat 18g
Protein 32g
Carbohydrates 34g
Sugar 1g
Sodium 520mg
I'm waiting for your comments! Enjoy!
