1/2 cup nonfat buttermilk
1/4 teaspoon hot sauce, such as Tabasco, or 1/8 teaspoon cayenne pepper, or to taste
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 4 portions
Preheat oven to 375°F.
"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 for 25 minutes.