Today’s recipe is so simple and quick. I love it! Besides eating more homemade foods with fresh ingredients, part of my New Year’s ‘goal’ is to eat meals that are more simple and easy and can be ready without spending hours in the kitchen or costing me big bucks.
As much as I loving creating and developing recipes (for fun and to make a living), I am just like each and everyone of you…. when 5 o’clock hits I need to get dinner on the table and I need it quick because I have hungry tummys to feed. I am also like most of you and have bills to pay and clothes I want to buy and places I want to see and can’t spend every paycheck just on groceries (even though some days I wish I could!), so I need meals that won’t break the bank. To solve both of these problems as well as have food that satisfies my palate I have to remember that sometimes less really is more!
This catfish recipe meets all of these expectations. It is a great Cajun dish to feature as part of Mardi Gras week but could really represent most states that make up the great South!
One Year Ago: Ham and Swiss Quiche
Two Years Ago: Chicken and Rice Soup
Southern Oven Baked Catfish/Tilapia
Prep Time: 15 minutes Cook Time: 15 minutes Serves 4
2 tablespoon vegetable oil
1 1/2 pounds catfish or tilapia fillets, cut into serving pieces
1 cup cornmeal
1 1/2 tablespoons Creole seasoning
2 large eggs, lightly beaten
1 tablespoon hot pepper sauce
1/2 teaspoon each seasoned salt and black pepper, or more as needed
Preheat an oven to 425 degrees F (220 degrees C). Grease a 13×9 glass baking dish with the oil, and set aside.
Rinse the catfish fillets, and pat dry. Season with salt and pepper. In a shallow bowl, combine the cornmeal and creole seasoning. Combine the eggs and hot sauce in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and place in the prepared baking dish.
Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.
adapted from Food on the Table