| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
|
Crook1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Seasoned bread crumbs |
| 1 |
ts |
Ground thyme |
| 1 |
ts |
Granulated garlic |
| 1 |
ts |
Granulated onion |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 4 |
lg |
Eggs |
| 1/4 |
c |
Heavy whipping cream |
| 4 |
lb |
Fresh catfish fillets; (8ounce portions) |
|
|
Louisiana Style Creole Sauce; (recipe to follow) |
INSTRUCTIONS
Preheat oven to 425 degrees. In a shallow mixing bowl combine the bread
crumbs, thyme, garlic, onion, salt and black pepper. Mix well and set
aside.
In a small mixing bowl whisk the eggs and heavy cream until smooth.
Moisten each portion of catfish in the egg mixture, then dip into the bread
crumbs, making sure to completely cover with crumbs.
Place the breaded fillets on a baking sheet treated with nonstick cooking
spray. Bake for 12 to 18 minutes until catfish appears golden brown. Top
lightly with Louisiana Style Creole Sauce.
Makes 8 servings.
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