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How to make it

  • Irst find your baking rack. the fillets need to be placed on a freezer sheet and then y ou line with foil
  • Sprinkle wwith seoningss Creole
  • Then in a deep bowl combine the bread crumbs ( I use progresso)
  • Lay out the filletson tthe countertop with freezer pape rSprinkle them with seasonngs (creole)
  • Bllend the egg beaters and water and thoroughly dip the fillets, garlic powder,salt, black and cayenne pepper
  • Dredge the filets in the crumb mixture
  • Arrange the fikllets on the baking rack /BESURE TO SPRAY THEM ON BOTH SDES WITH COOKING SPRAY
  • Bake them at 375 for about 35 minutes or until the fish is flaky
  • The green onions twirls is used as a i garnish
  • Try this sauce with thE fillets
  • Spicy Citrus Cream Sauce
  • 1 8oz container of sour sream
  • 1tblspoon of chopped fresh parsely
  • 1 tablspn of minced green onions
  • 1/2 lemon zest
  • 1/2 tspn of lime3 zest
  • Mix all ingredients together
  • Pour over catfish
  • serve with spicy new potatoes or potato sald somee hot french bread and some good wine
  • Bon Appetite

Reviews & Comments 5

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  • turlak 10 years ago
    Great for Lent coming up soon! Thanks! My husband would like fried catfish on Fridays, but I think he will be more than happy with this recipe!
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  • jenniferbyrdez 10 years ago
    Sorry I missed this 'Darlin. Looks absolutely divine. Thank you.
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  • deltadarling 10 years ago

    *Use some oil to coat the pan. That should do the trick!!!!

    When you flip them they shouldn't stick to the tray or pan like anyother thing we coook


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  • kochhexe 10 years ago
    my mouth waters when reading - but i do not use cooking spray and have never seen it in a german store - any suggestions what i may do to substitute?
    maybe - please forgive me - just fry them?
    Was this review helpful? Yes Flag
    " It was excellent "
    nakedchef ate it and said...
    sounds very good, I'll do this soon
    I can imagine how it taste, I know I'll love it, thanks for the recipe
    Was this review helpful? Yes Flag

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