The quick to prepare and easy cleanup is the main reason I tried this recipe - the taste and texture is why we will have it again.
It is a nice change of pace from fried catfish and much healthier. I did use a whole egg instead of one egg white. I just don’t have any problem with egg yolks. We don’t eat a lot of eggs as such so I am sure that the yolk in this recipe won’t hurt us too much. Feel free to use the egg white instead.
4 catfish fillets (6 ounces each)
1 cup cornflake crumbs
1 teaspoon celery salt
½ teaspoon onion powder
¼ teaspoon paprika
⅛ teaspoon pepper
1 egg or 1 egg white
2 tablespoons milk
Pat fish dry with paper towels. In a shallow bowl, beat the egg with the milk. In another shallow bowl (pie plates work well), combine the cornflake crumbs and the seasonings.
Dip the fish in the egg and then in the crumbs. Place on a sided cookie sheet that has been sprayed with cooking spray. Bake uncovered in a 350° oven for 25 to 30 minutes. Fish is done when it will flake easily with a fork. Serve with lemon or tartar sauce if you prefer.