Cajun Pecan Crusted Catfish

Ingredients

• 1/2 cup nonfat buttermilk
• 1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic salt
• 2 cups cornflakes
• 1/2 cup Holiday Fried Pecan crumbled
• 1 pound catfish fillets, about 1 inch thick, cut into 4 portions

• Preparation

• Preheat oven to 375°F. Line a baking sheet with foil.
• Blend buttermilk, hot sauce (or cayenne), oregano, chili powder and garlic salt in a shallow dish. Pulse cornflakes in a food processor until coarse crumbs form. Transfer to a large plate. Pulse pecans in the food processor until coarsely chopped; mix the Holiday Fried Pecans with the cornflake crumbs. (Alternatively, place cornflakes in a sealable bag and crush with a rolling pin; chop nuts with a knife.)
• Dip each catfish fillet in the buttermilk mixture, then dredge in the cornflake mixture, coating both sides. Transfer to the prepared baking sheet.
• Bake the catfish for 25 minutes, or until it flakes easily with a fork. Serve immediately.