My husband brought some catfish home from the supermarket. I really like this kind of fish, although it's a bit tougher than some other varieties. It's flavorful and cooks to a marvelous tenderness when done right.
I decided to try a breaded, baked fish recipe for this evening. I've been fighting off a virus all week and the last thing I felt like doing was slicing and dicing, opening cans of this that, that and the other and wrestling it all together. I wanted easy, tasty and fast and I got it with this recipe.
The breading is adapted from a recipe I got from a cooking buddy of mine on grouprecipes.com: chefmeow. She's a marvelous cook and I follow her many additions with a great deal of anticipation. The original recipe called for cod or a similar, more tender fish. You only cook it 10 minutes or so, unlike catfish, which requires more time. I also added garlic powder and salt and cut back on the pepper. Any way you make it, though, it's terrific!
- 1-1/4 pound catfish
- 1 egg lightly beaten
- 1 cup breadcrumbs
- 1 teaspoon dried mixed herbs
- 1 teaspoon paprika
- 1/3 to 1/2 tsp garlic powder
- 1/3 to 12 tsp salt
- Black pepper, to taste
- Preheat oven to 450.
- Place a large cookie sheet coated with nonstick cooking spray in the oven.
- Meanwhile cut fish into chunks.
- Put beaten egg into a small bowl.
- Combine breadcrumbs, herbs, paprika, garlic powder, salt and pepper in a large shallow bowl.
- Remove cookie sheet from oven.
- Dip fish first into egg then into breadcrumb mixture and on to the cookie sheet.
- Repeat with each piece of fish.
- Bake 20 minutes turning once until fish is cooked through.
I just couldn't get enough of this fish tonight. It was served with Near East brand rice pilaf and steamed broccoli.
Thanks, Ms. Meow!