Ingredients
- 1/2 cup nonfat plain yogurt
- 1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or 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
Cooking Directions
Step 1
Preheat oven to 375°F. Line a baking sheet with foil.
Step 2
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 cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)
Step 3
Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.
Step 4
Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.
Nutrition Info
- Serving: Per serving
- Calories: 307
- Carbohydrates: 17g
- Fat: 19g
- Protein: 21g
- Dietary Fiber: 3g
- Saturated Fat: 3g
- Monounsaturated Fat: 9g
- Cholesterol: 54mg
- Potassium: 432mg
- Sodium: 187mg
- Exchanges: 1 starch, 3 lean meat, 1 fat
- Carbohydrate Servings: