Servings | 4
1/2 cup uncooked yellow cornmeal
1 tsp paprika
1 tsp dried thyme
1 tsp table salt
1/2 tsp celery seed
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper, freshly ground
1/2 cup fat-free skim milk
2 serving cooking spray (5 one-second sprays per serving)
1 pound catfish fillet(s), cut into 4 pieces
1 pound asparagus, steamed
1 medium lemon(s), quartered
1. Preheat oven to 425°F.
2. Mix cornmeal, paprika, thyme, salt, celery seeds, onion powder, garlic
powder and pepper together in a shallow soup bowl. Pour milk into another
shallow soup bowl.
3. Coat a large nonstick baking sheet with cooking spray. Dredge fillets
first in milk, then in cornmeal mixture, coating both sides and pressing
cornmeal mixture gently to adhere. Place coated fillets on baking sheet and
lightly spray each with cooking spray.
4. Bake until cooked through, about 15 minutes. Let stand at room
temperature 2 minutes before serving. Serve with lemon wedge. Yields 1
fillet and 1/4 of asparagus per serving.
cblessum on 9/6/2007