You can eat tasty, crispy catfish strips without having to deep fry them. These air-fried catfish strips are covered in a tasty cornmeal mixture and cooked just right in an air fryer.

Ingredients: 4 catfish fillets, cut into strips. 1 cup buttermilk. 1 cup cornmeal. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. Cooking spray.

Instructions: Put the catfish strips in a bowl and cover them with buttermilk. Put them in the fridge for 30 minutes to an hour to soak. You can mix the cornmeal, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper in a different bowl. Get your air fryer ready by heating it up to 400F 200C. Take the catfish strips out of the buttermilk and let the extra liquid drip off. Make sure each catfish strip is well covered with the cornmeal mixture as you dredge them. Spray cooking spray on the air fryer basket just enough to keep food from sticking. Make sure the catfish strips don't touch each other when you put them in the air fryer basket. For 10 to 12 minutes, flip the catfish over halfway through the cooking time, or until it is golden brown and done all the way through. Feel free to use your favorite dipping sauce or tartar sauce and serve it hot.

Prep Time: 40 minutes

Cook Time: 12 minutes

This Cornmeal Baked Chicken recipe changes up regular baked chicken by making it crunchy and tasty. The chicken stays moist and tender inside because of the cornmeal coating, which gives it a satisfying crunch.

Ingredients: 4 chicken breasts. 1 cup cornmeal. 2 teaspoons paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/2 teaspoon black pepper. 2 eggs, beaten.

Instructions: Preheat the oven to 400F 200C. In a shallow bowl, mix cornmeal, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast into beaten eggs, then dredge in the cornmeal mixture, ensuring it's evenly coated. Place the coated chicken breasts on a greased baking sheet. Bake for 25-30 minutes or until the chicken is cooked through and golden brown. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

These crispy butternut squash bites are a delightful vegan treat that combines the natural sweetness of butternut squash with a crunchy coating of cornmeal and breadcrumbs. Perfect for snacking or serving as an appetizer!

Ingredients: 1 small butternut squash, peeled and seeded. 2 tablespoons olive oil. 1/4 cup cornmeal. 1/4 cup breadcrumbs use gluten-free breadcrumbs if needed. 1 teaspoon paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Preheat the oven to 425F 220C and line a baking sheet with parchment paper. Cut the butternut squash into bite-sized cubes or wedges. In a bowl, toss the butternut squash cubes with olive oil until evenly coated. In another bowl, mix together cornmeal, breadcrumbs, paprika, garlic powder, salt, and pepper. Dip each butternut squash cube into the breadcrumb mixture, coating evenly, and place them on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the squash is tender and the coating is crispy and golden brown. Remove from the oven and let cool slightly before serving. Enjoy these crispy butternut squash bites as a tasty snack or appetizer!

Prep Time: 15 minutes

Cook Time: 25 minutes