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Spicy Baked Catfish

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from A Trim and Terrific Louisiana Kitchen, by Holly Berkowitz Clegg, (1993, Wimmer Cookbooks)

A Trim and Terrific Louisiana Kitchen

Servings:	4
Author Notes:	If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffé and pasta and gumbo and hundreds of other favorite foods) and eat them too.
Ingredients:	1 pound catfish filets 2 tablespoons light mayonnaise 1 teaspoon lemon juice 1/2 teaspoon prepared mustard 1/2 teaspoon sugar 1/4 teaspoon Worcestershire sauce 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/8 teaspoon cayenne paprika to taste
Instructions:	Preheat oven to 500°F. Rinse catfish and pat dry. In a small dish, combine remaining ingredients, except paprika, mixing well. Lay catfish in oblong baking dish coated with cooking spray. Spread mayonnaise mixture over fillets. Marinate for 30 minutes. Sprinkle with paprika. Bake for 10-15 minutes or until fish flakes easily with a fork. Per Serving: 145 calories; 65 mg cholesterol; 6.0 g fat; 37.3 % of calories from fat