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Catfish Coating Mix Recipe

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These cakes are crispy on the outside and moist and flavorful on the inside—a real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin.—Jan Campbell, Purvis, Mississippi
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:18 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 18 servings

Ingredients

  • 1-3/4 cups dry bread crumbs
  • 3/4 cup cornflakes
  • 3/4 cup grated Parmesan cheese
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons paprika
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon pepper
  • ADDITIONAL INGREDIENTS FOR CATFISH:
  • 1/3 cup milk
  • 1-1/2 pounds catfish fillets, cut into 4-inch strips

Directions

  1. In a food processor, combine the first seven ingredients; cover and process until blended. Store in an airtight container in the refrigerator for up to 4 months. Yield: about 3 cups.
  2. To prepare catfish: In a shallow dish, place milk. In another shallow dish, place 1 cup coating mixture. Dip fish in milk, then coat with bread crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 15-20 minutes or until fish flakes easily with a fork, carefully turning once. Yield: 6 servings.
Originally published as Catfish Coating Mix in Taste of Home Hunting & Fishing Cookbook 2006, p88

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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