Crispy Baked Catfish
If you have some catfish fillets in your fridge, this Kathey Jo’s Kitchen recipe is a must try! The delicious hint of spice from the chili powder, paprika, and pepper coated right beneath the cornmeal mixture, are the perfect seasoning mixtures. The flaky finish will give the right amount of crunch with a moist center. I call that, the perfect bake.
Some tips I like to give for first timers, is cutting the catfish fillets into four individual pieces. At this point you will wash the sliced pieces and soak them in about ¼ cup of pineapple juice. If you are making more than what the recipe calls, simply double it, or fill with pineapple juice until the catfish fillets are completely submerged. This will help eliminate any fishy taste that could be unpleasant.
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