Catfish fillets broiled to crispy perfection with a Cajun-style cornmeal crust
Preheat the broiler. Lightly grease the GoodCook broiler pan with a neutral tasting oil.
In a small baking dish with high sides, add the Cajun seasoning, cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper. Set Aside.
Pat the catfish fillets dry with a paper towel and lightly season with salt and pepper. Using a pastry brush, brush on a thin layer of mayonnaise on both sides of each fillet. Place each fillet in the cornmeal mixture and coat both sides. Gently Shake off excess.
Arrange the catfish and lemons on the GoodCook broiler pan and place about 4 inches under the broiler. After 3 minutes, flip the fish over and return to the oven for another 3 minutes. Serve with parsley garlic aioli and charred lemon slices.