Reddened catfish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried bread crumbs |
| 1 | tablespoon | On, grated lemon zest |
| 2 | teaspoons | S, paprika |
| 2 | teaspoons | S, dried oregano |
| 2 | teaspoons | S, coarse salt |
| 1 | teaspoon | Red pepper flakes |
| ¼ | cup | Half and half |
| 1 | Egg | |
| ¾ | teaspoon | Sugar |
| 6 | Catfish fillets (about 3-1/2 ounces each), skinned | |
Directions
Preheat oven to 450øF. Lightly grease a baking sheet and set aside.
On a plate, toss the bread crumbs, lemon zest, paprika, oregano, salt and red pepper flakes until well mixed. In a shallow bowl lightly beat the half and half, egg and sugar.
One at a time, dip the fillets first in the egg mixture and then in the crumb mixture.
Arrange the fillets on the prepared baking sheet, and bake until sizzling and cooked through, 12 to 14 minutes. Serve immediately. =AD=AD=AD=AD=AD Per serving (excluding unknown items): 44 Calories; 3g Fat (59% calories from fat); 2g Protein; 3g Carbohydrate; 51mg Cholesterol; 960mg Sodium Recipe by: Rosso & Lukins/The New Basics Posted to FOODWINE Digest 02 Jul 97 by "McNamara, Kelly" <kmcnamara@...> on Jul 2, 1997