Nothing spices up oven-fried catfish like a deformed lemon. Chris and I make sure to pick all of the weird ones from our tree first, mostly because they're the tastier ones.
A couple of nights ago I made catfish fish sticks from a recipe I found online titled
Fishsticks in a Flash.
Of course I'm going to make them. If it's made of few ingredients and takes less than a half hour, I'm all over it. The fish sticks took 20 minutes.
BONUS. They tasted just like the large cat we
always order at
Jonathan's Fish & Chips.
DOUBLE BONUS. And Chris couldn't stop talking about it.
TRIPLE BONUS.
Penelope even had a taste. She was mad we didn't give her more.
1/2 cup cornmeal
1/2 cup Parmesan cheese
3/4 teaspoon garlic powder
1/4 teaspoon salt
3 tablespoons canola oil
1 pound U.S. Farm-Raised Catfish fillets, cut into 1-in thick strips
1. Preheat the oven to 475°F.
2. Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside.
3. Combine the cornmeal, cheese, garlic powder and salt in a medium bowl and mix well.
4. Place the oil in a small bowl. Lightly coat each piece of fish in the oil and then roll in the breading until well coated.
5. Arrange the fish on the prepared baking sheet and bake until golden brown, 10 to 12 minutes.