Tips: For an extra touch of heat, add a few drops of your favorite hot sauce to the buttermilk before chilling the fillets.

Prep Time: 15 min
Cook Time: 1 hr 5 min

Yield:4

1. Place buttermilk in a large zip-top plastic freezer bag; add catfish, turning to coat. Seal and chill 20 minutes, turning once.
   
   
2. Preheat oven to 425`F.
   
   
3. Remove fish from buttermilk, discarding buttermilk. Sprinkle fish with Creole seasoning.
   
   
4. Place crushed cornflakes in a shallow dish.
   
   
5. Dredge fish in cornflakes, pressing cornflakes gently onto each fillet. Place fish on wire rack coated with cooking spray in a roasting pan.
   
   
6. Bake at 425`F for 30-35 minutes or until fish flakes with a fork. Serve immediately with lemon wedges.