--**Not Tried Yet**--
1/2 cup nonfat buttermilk
1 Tbsp and 1 tsp Dijon mustard
1 cup cornmeal
1 1/2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
1/2 tsp cayenne pepper
1 tsp freshly ground pepper
4 catfish fillets (1 1/4 lbs) Large catfish fillets best to cut in half (only need 2 if large)
4 lemon wedges
Directions:
1. Preheat oven to 400 degrees. Lightly oil a wire rack large enough to hold fish in a single layer. Place the rack on a baking sheet.
2. Whisk buttermilk and mustard in a medium bowl until smooth. Combine cornmeal, salt, paprika, onion powder, garlic powder, thyme, cayenne pepper, and black pepper in a shallow dish. Dip each fillet in the buttermilk mixture, turning to coat. Transfer to the cornmeal mixture, turning to coat completely. Place the fillets on the prepared rack; they should not touch.
3. Bake for 20 minutes or until it is flaky. Serve hot with lemon wedges.
Got this recipe from:
http://www.livingwellatmarketstreet.com/2014/03/quick-cajun-catfish.html
