1 pound catfish fillets, ½ -inch thick
1 cup seasoned
bread crumbs
Olive oil
Salt and fresh
ground pepper to taste
* 1 tablespoon
lemon juice added to 1 quart of cold water.
Cut fillets into 4 serving pieces. Refrigerate in lemon juice water* for 1 hour. Discard liquid, rinse under cold running
water and pat dry with paper towels.
Preheat oven to 350-degrees. Coat a 13 x 9 x 2-inch baking pan with
cooking spray. Baste both sides of
fillets with olive oil and season to taste.
In a shallow pan, lightly dredge fillets in bread crumbs. Place on pan and bake for 25 to 35
minutes.
Yield: 4 servings.
Carolyn Gass Hardimon, M. S. Home Economist