Baked/Fried Catfish, Coleslaw, and Cornbread!


A year or so ago, I came across an excellent recipe for “fried catfish” that is really baked, but tastes like it is fried. I’m not terribly health conscious, however, this appealed to me for some reason and I thought I’d give it a shot. It is now my favorite and ONLY recipe for catfish that I use. It’s incredibly yummy and comes together pretty quickly for dinners as well. The recipe can be found on, but here it is for those that would like it:

1 1/2 pounds catfish fillets
1/2 cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup skim milk
cooking spray

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet.
Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

I also found a pretty awesome recipe for coleslaw that is quick and easy and tastes similar to, but better than, famous restaurant brands like KFC and Long John Silvers.
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing (such as Miracle Whip™)
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds (optional) I use celery seed instead-yum!


Combine the coleslaw mix and onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.


My cornbread recipe can be found here 



Easter Egg Cookies

Just thought I would share some pictures of the sugar cookies I made for our Easter dinner at church:



These were made using Betty Crocker’s Sugar Cookie mix, homemade royal icing, and Wilton’s lavender, spring green, and pink icing tubes, with a size 4 icing tip, and a larger tip of the same shape for the lavender. I used Wilton’s largest oval fondant cutters for the egg-shape. Aren’t they cute?

Published in: on April 14, 2009 at 4:22 pm  Comments (1)  
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