What is more mouth-watering than breaking through crisp, yellow cornmeal coating on a moist, steaming catfish fillet? Lip-smacking delicious!
But have you tried catfish amandine, bouillabaisse, or stir-fried? This recipe will introduce you to a tasty new way to prepare Texas farm-raised catfish.
1/4 c. milk
1/3 c. bread crumbs
1/4 c. grated Parmesan cheese
1 T. finely chopped parsley
2 T. toasted sesame seeds
2 T. olive oil
1 garlic clove, cut
4 catfish fillets salt and pepper to taste
Blend milk and egg in a shallow bowl. Combine breadcrumbs, cheese, parsley, and sesame seeds on waxed paper or in a shallow dish. Lightly oil a baking dish large enough to hold the fillets in a single layer and rub the surface with the cut side of the garlic. Dip fillets in milk mixture and roll in crumb coating. Arranging in baking dish and drizzle with remaining olive oil, and sprinkle with salt and pepper. Bake at 400 degrees for 20 minutes, or until fish is flaky.
From the March 1992 issue.