| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Fish/seafoo, Main dishes |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried bread crumbs |
| 1 |
tb |
On, grated lemon zest |
| 2 |
ts |
S, paprika |
| 2 |
ts |
S, dried oregano |
| 2 |
ts |
S, coarse salt |
| 1 |
ts |
Red pepper flakes |
| 1/4 |
c |
Half and half |
| 1 |
|
Egg |
| 3/4 |
ts |
Sugar |
| 6 |
|
Catfish fillets (about 3-1/2 ounces each), skinned |
INSTRUCTIONS
Preheat oven to 450°F. 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@LIGGETT.COM> on Jul 2, 1997
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