Oven-Fried Catfish

From Cooking with Paula Deen, Mar/Apr 2013

Oven-Fried Catfish
  1. 8 (6-ounce) catfish fillets
  2. 2 cups buttermilk
  3. 6 cups cornflakes cereal, crushed
  4. 2 teaspoons Creole seasoning
  5. 1 teaspoon salt
  6. Peach Jezebel Sauce
  1. In a 13x9-inch baking dish, place catfish. Pour buttermilk over top, making sure fillets are completely submerged. Cover and chill for 30 minutes.
  2. Preheat oven to 450°. Line a baking sheet with aluminum foil and top with a wire rack. Spray rack with nonstick cooking spray. In a shallow dish, place crushed cornflakes. Remove catfish from buttermilk, and sprinkle both sides with Creole seasoning and salt. Dredge in cornflakes, pressing cornflakes gently to each fillet. Place catfish on prepared rack.
  3. Bake for 15 minutes or until cornflakes are golden brown and fish flakes easily with a fork. Serve with Peach Jezebel Sauce.
Makes 8 servings