- 1/2 cup nonfat buttermilk
- 1/4 teaspoon hot sauce, such as Tabasco
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic salt
- 2 cups cornflakes
- 1/2 cup pecan pieces
- 1 pound catfish fillets, about 1 inch thick, cut into serving portions
- Preheat oven to 375 degrees 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 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.