Cajun catfish salad with crispy polenta

Indulge in the bold flavors of Cajun-spiced catfish atop a bed of fresh greens, paired with crunchy polenta for a unique taste experience.

Ingredients:

• Cooking spray
• ½ cup fine plain yellow cornmeal
• ¼ cup all-purpose flour
• 1 tablespoon salt free Cajun seasoning
• 1 large egg
• 4 (140g) catfish fillets
• ½ teaspoon salt
• Tartar sauce and lemon wedges (optional)

Instructions:

1. Preheat the oven to 450°F. Prepare a large rimmed baking sheet by lining it with foil and placing a wire rack on top. Spray the rack with cooking spray.
2. Combine cornmeal, flour, and Cajun-Creole seasoning blend in a large shallow dish. Beat the egg in a separate shallow dish.
3. Dry the fillets using a paper towel and season evenly with salt. Dip each fillet in the egg, allowing excess to drip off, then coat it with the cornmeal mixture on both sides. Place the coated fillets on the prepared rack on the baking sheet. Repeat for the remaining fillets. Spray the tops of the fillets with cooking spray.
4. Bake for 15 to 20 minutes until the fillets are crispy and golden, flipping them over halfway through and spraying with cooking spray. Optionally, serve with tartar sauce and lemon wedges.

Summary:

• Calories: 1030 kcal
• Fat: 61 g
• Protein: 62 g
• Carbs: 60 g
• Potassium: 2325 mg
• Magnesium: 146 mg