Growing up a Catholic in the 1950s and 60s meant eating a lot of fish sticks. If it wasn’t a fish stick, it was deep fried catfish. To this day, I still love a good catfish fry. But there are other ways to skin that fish and have it taste just as good. Take this oven-baked catfish. Too simple and way too delicious to be the real deal, yet it is. Served up with seamed broccoli and you’ve got all the makings for a beautiful yet healthy alternative to a down home fish fry.
I know, this is more in keeping with my Lenten recipes, but wasn’t today’s Crab Dip fun?
1 cup Cornbread Stuffing, crushed
1/2 teaspoon Paprika
1 lb Catfish (4 fillets)
2 tablespoons Butter
Heat oven to 400 degrees.
Place cornbread stuffing in the bowl of a food processor fitted with a blade and pulse until a breadcrumb mixture has been made. If you do not have a food processor, place stuffing into a zip-lock bag, close bag and crush stuffing with a rolling-pin.
Spread cornbread crumbs onto a paper plate. Sprinkle with Paprika, then blend. Set aside.
In a shallow dish, beat egg. Dip the fish into the egg, then roll in the cornbread crumbs and place on a baking sheet.
Melt the butter, then drizzle over the fish.
Place fish in the oven and bake for 20 minutes or until fish flakes easily when tested with a fork.
Serve with steamed vegetables and lemon slices if desired.
Original Recipe: Campbell’s Kitchen