Foodie Fridays Repost Crunchy Baked Catfish

Happy Friday everyone!  The good Lord has heard our prayers and the sunshine is back out today!  Whooo HOOOO!  Today I thought I would look back in the archives and pull out a recipe to repost today, Crunchy Baked Catfish.  It's January and like everyone else I'm trying to get back into the swing of being healthy.  I even did yoga last night at 10:00 p.m.  Go me!  This was also featured on Mississippi Women Bloggers back in the day.  I'll also include a recipe for the homemade tartar sauce I served this with.  Have a great day everyone and find some time to enjoy the sunshine!

Crunchy Baked Catfish

Ingredients:

2 eggs
½ cup nonfat buttermilk (you can make your own by using ½ cup of milk and 2 teaspoons of lemon juice or vinegar and letting it sit for 5 to 10 minutes or until the milk gets thick and has a buttermilk consistency)
½ teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2 cups crushed cornflakes
½ cup chopped pecans
1 Tablespoon melted butter or olive oil
1 lb of catfish fillets – about 4 pieces

Preheat your oven to 400 degrees and line a baking pan with foil. Using either melted butter or olive oil brush the foil lined pan until lightly coated and set aside.

Blend buttermilk, eggs, mustard, oregano, chili powder, garlic powder, salt, and pepper in a shallow dish.

Either using a mini food processor or a plastic bag and a rolling pin crush the cornflakes into coarse crumbs. Using your food processor again, chop the pecans or simply use a cutting board and knife to cut into small pieces. Mix the cornflakes and pecans in a shallow dish.

Rinse your catfish fillets and pat dry on paper towels. Take each fillet and first dip in the buttermilk and egg mixture and then dredge in the cornflake and pecan mixture. Coat both sides well and you may have to press the mixture to the fish to get it to stick. Completely coat each side of the fish. Place each fillet on your baking sheet and bake for 25 to 30 minutes or until the fish flakes easily with a fork.

Tartar Sauce
1/3 cup mayonnaise (can use light mayo)
2 Teaspoons lemon juice
1 Teaspoon sweet pickle relish
1/4 Teaspoon onion powder

Combine all ingredients well.  

Hope you enjoy!