How to make it

  • Preheat oven to 375°F.
  • Have three shallow bowls at hand. In one, put the all-purpose flour; in the next, mix the egg with 1 T. water; and in the third, mix together the Parmesan, flour, cornflake crumbs, paprika, salt and pepper.
  • Coat each piece of catfish with the plain flour, and then dip in egg wash, then in the Parmesan/cornflake mixture.
  • Place fish on a baking sheet that has been sprayed with cooking spray. Spray the tops of the fish also. If you have time, let the fish sit in the refrigerator for an hour before baking. Bake for 15 minutes, turn each piece over, being careful not to loosen the crust on the bottom; continue baking for 10-15 minutes more. Cook the fish just to an internal temperature of 140°F.
  • Serves 4
  • CJ’s tip: For chicken, use 2 breasts, each cut in thirds crosswise. Dip as for catfish and bake for 20 minutes, turn the pieces over being careful to keep the crust intact; continue baking for 15-20 minutes until no longer pink and internal temperature is 160°F.
  • For a sandwich, Hoagie rolls work well and if anyone likes a slaw on their fish sandwich, here's one that is really very good and the spiciness goes great with the fish.
  • This will be enough for 4 sandwiches:
  • 3 3/4 cups coleslaw mix (or a mix of cabbage and carrots)
  • 1/2 cup mayonnaise
  • 3 T. seafood cocktail sauce
  • 1/2 tsp. Cajun or Creole seasoning
  • 1/8 to 1/4 tsp. cayenne
  • 1/8 tsp. seafood seasoning
  • Mix together the mayonnaise, cocktail sauce, Cajun or Creole seasoning, cayenne and the seafood seasoning. Toss together with the slaw mixture and set aside until you are ready to make the sandwiches.
  • Source: a Chef’s Journey cookbook, “a Chef’s Journey…Home”

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