Victoria’s Read

OVEN-FRIED CATFISH

INGREDIENTS
1 1/2 pounds catfish fillets
1/2 cup yellow cornmeal
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 cup skim milk
cooking spray

DIRECTIONS
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. In a shallow dish, stir together the cornmeal, paprika, thyme, salt, celery seed, onion powder, garlic powder, and pepper. Dip the catfish fillets in milk, then place them into the cornmeal mixture and coat liberally; place on the greased baking sheet. Coat the tops of the fillets with cooking spray until wet. Bake for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

LEMON PEPPER CATFISH

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 tablespoon lemon pepper
4 eggs
6 (6 ounce) fillets catfish
1/4 cup margarine

DIRECTIONS
Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs. In a large frying pan, melt margarine over medium-high heat. Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.

ONION DIJON CRUSTED CATFISH

INGREDIENTS
1 onion, finely chopped
1/4 cup honey Dijon mustard
4 (6 ounce) fillets catfish fillets
garlic, salt and pepper to taste
dried parsley flakes

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top. Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.