Reddened Catfish

Name: Reddened Catfish
Ingredients: 2 teaspoons paprika; 1 tablespoon grated lemon zest; 2 teaspoons coarse (kosher) salt; 2 teaspoons dried oregano; ¼ cup half-and-half; 1 teaspoon dried red pepper flakes; ¼ teaspoon sugar; 1 egg; 1 cup Lime Watercress Sauce; 6 catfish fillets (about 3½ ounces each), skinned; ½ cup dried bread crumbs

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A very easy way to bake catfish without losing that sweet taste, yet giving it some spice too. The sauce cools it down, and the contrast in flavor is fantastic.

Ingredients

½ cup dried bread crumbs
1 tablespoon grated lemon zest
2 teas

Fish course
Sauce
Pescatarian

Method

Preheat the oven to 450°F. Lightly 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.
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