lass baking dish with Pam or olive oil.
Rinse catfish in
o 500.
Cut the catfish fillets into serving size pieces.
In a 1 1/2-quart saucepan, bring onion, mustard, salt, pepper, Worcestershire, soy sauce and lemon juice to a boil; remove from heat.
Place catfish fillets on a foil-lined cookie sheet; cover with sauce and sprinkle with paprika.
Broil 7 inches from heat at 450\u00b0 for about 20 minutes.
In large skillet over medium burner, place oleo/butter and melt, then put in onion and green pepper.
Saute until tender, stirring occasionally, then pull to one side and place catfish fillets in skillet, one at a time.
Sprinkle with lemon pepper and seasoning salt, then pull onion and green pepper on top of filets and cook until done, about 30 minutes.
o 425 degrees. Coat a baking sheet with cooking spray.
Season catfish then submerge in buttermilk. Chill, covered, for at least 1 hour, to marinate.
Remove catfish fillets from buttermilk and discard marinade. Combine breadcrumbs with cornmeal, herbs and spices. Dredge fish fillets lightly in flour, shaking off excess. Dip in beaten eggs then coat in breadcrumb mixture.
Heat vegetable oil to 350\u00b0F. Fry fish fillets in oil until golden brown. Drain on paper towels. Serve.
00\u00b0F.
Spray a baking sheet with vegetable oil cooking
owl.
Add the catfish fillets and refrigerate for 2 hours, BUT NO
he catfish fillets and milk in a large dish; cover and chill for
Preheat oven to 425\u00b0.
Spray baking sheet with nonstick cooking spray.
On wax paper, mix yellow cornmeal, ground pepper and onion powder.
Pour milk into shallow bowl.
Dip catfish fillets, one at a time, into milk, then into cornmeal, lightly coating both sides and using all milk and cornmeal.
Place fillets on prepared baking sheet.
Drizzle each with 1/2 teaspoon olive oil.
Bake for 10 minutes, or until fish is cooked through.
Place under broiler for 1 minute to brown slightly.
Serve fillets with Creole sauce.
Wash the catfish fillets in cold water and pat
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.
b>baking dish with the oil, and set aside.
Rinse the catfish fillets
Blend milk and egg in a bowl.
Set aside.
Combine in a shallow dish bread crumbs, Parmesan cheese, parsley and sesame seed. Lightly oil a baking dish large enough to hold the catfish fillets in a single layer.
Rub the inside of the dish with a piece of cut garlic.
Dip catfish fillets in milk mixture and roll in crumb mixture, making a good coating.
Arrange in baking dish.
Drizzle with olive oil and sprinkle with salt and pepper to taste.
Bake at 400\u00b0 for 20 to 25 minutes.
uts on a baking sheet and toast in oven for about 5
Place the catfish fillets in a single layer in
Place catfish in baking dish.
Melt butter and brush over fillets.
Sprinkle with lemon-pepper seasoning.
For more lemon taste, pour a teaspoonful of lemon juice over each fillet.
Bake at 350\u00b0 for 30 to 40 minutes, depending on thickness of fillets.
). Lightly grease a medium baking dish.
In a shallow
Preheat the oven to 400\u00b0.
Spray vegetable oil over baking sheet 3 times to coat.
Put the cornmeal, thyme and basil on a large plate and mix well.
Sprinkle 1/8 teaspoon of garlic powder, 1/8 teaspoon lemon pepper and 1 teaspoon of blackening seasoning on each of the catfish fillets.
Coat the fillets thoroughly with the cornmeal mixture and transfer them to the prepared baking sheet.
Dust each fillet with 1/8 teaspoon of the paprika.
Coat the catfish lightly with the cooking spray.
Season catfish with Cajun seasoning, salt, and black pepper. Refrigerate fillets 1 to