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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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You can use about 1 tablespoon fresh dill in place of the dried if desired. I add in about 3 tablespoons grated Parmesan cheese to the breadcrumb mixture but that is optional. This is also good with other meaty fish fillets too! Double the recipe for more than 4 fillets. Ingredients:
1/2 cup mayonnaise |
1/4 cup buttermilk |
1 teaspoon grated lemon rind |
3 tablespoons fresh lemon juice |
1/2 teaspoon dried dill (or to taste) |
2 -4 teaspoons fresh minced garlic (or to taste) |
4 large catfish fillets |
1 1/2 tablespoons seasoning salt (or to taste) |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper (can use more) |
1 1/4 cups dry breadcrumbs (use fine breadcrumbs) |
Directions:
1. Set oven to 425 degrees.
2. Line a baking sheet with foil then spray foil with nonstick cooking spray.
3. In a bowl mix the fine dry breadcrumbs with seasoned salt black pepper and cayenne.
4. In a bowl combine the mayo, buttermilk, lemon rind, lemon juice, dill and garlic until well combined.
5. Brush the fillets on both sides with the mayo mixture.
6. Coat evenly with the breadcrumb mixture.
7. Place the fillets into prepared baking sheet.
8. Sprinkle with more seasoned salt and black pepper if desired.
9. Bake for about 20-22 minutes or until the fish flakes with a fork.
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