Lafayette Cornmeal-Crusted Catfish

Ingredients

• 4 (6-oz) fresh catfish or cod fillets, patted completely dry
• 3 tbsp Salted Perfection Lafayette Select Blend
• 1 cup buttermilk
• 1 large egg
• 1/2 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1/2 cup panko breadcrumbs
• High-heat cooking spray (avocado or light olive oil)
• Lemon wedges, for serving

Instructions

1. Preheat your convection oven to 400°F. Set a wire rack inside a rimmed baking sheet and spray it lightly. The wire rack is non-negotiable—it allows the hot air to circulate underneath the fish, ensuring the bottom is just as crisp as the top.
2. Set up your dredging station with the discipline of a surgeon. Bowl one: flour. Bowl two: whisk the buttermilk and egg until perfectly emulsified. Bowl three: combine the cornmeal, panko, and the Salted Perfection Lafayette Select Blend. Mix that third bowl until the spices are evenly distributed; we want flavor in every single bite, not pockets of heat.
3. Take a fillet and dust it lightly in the flour, shaking off every grain of excess. Dip it fully into the buttermilk mixture, letting the excess drip away, then press it firmly into the cornmeal mixture. Ensure the crust adheres to the protein completely.
4. Arrange the fillets on the prepared wire rack without letting them touch. Spray the tops generously with cooking spray to encourage browning.
5. Slide into the oven and bake for 12–15 minutes. Watch for the crust to turn a deep, golden amber and the fish to flake easily with a fork.
6. Remove from the oven and let them rest on the rack for 2 minutes to set the crust structure.
7. Serve immediately with a squeeze of fresh lemon to cut the richness. DUNZO!