3 1/2 to 4 Pounds – Fresh Catfish Fillets
1 Cup – Finely Ground Yellow Corn Meal. I prefer Aunt Jemima Enriched-Degerminated
1 1/2 Teaspoons – Tony Chachere’s Original Creole Seasoning
1 Teaspoon – Old Bay Seasoning
1 Teaspoon – Paprika
1 Teaspoon – Salt
1 Teaspoon – Celery Seed
1 Teaspoon – Garlic Powder
1 1/2 Tablespoons – Vegetable Oil (or spray-able oil)
Preheat Oven to 425 Degrees.
Blend all dry ingredients.
Line baking sheet/cookie sheet heavy-duty aluminum foil and coat with a generous layer of vegetable oil.
Dredge catfish fillets through dry mixture and place on cookie sheet. Note: there is no need to add milk or eggs.
Catfish has enough “stickie” built in to grab the cornmeal mixture.
Bake for 17 to 25 minutes depending on the thickness of the fillets. Cook until the fish breaks apart easily with a fork.