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Yield: 4 servings
Preheat the oven to 400 degrees F. Prepare a baking pan with non-stick pan spray. In a pie pan or shallow dish, mix the bread crumbs, cheese, basil or oregano, S&P. Set aside. In another pie pan or dish, combine the egg and buttermilk. Dip each fish fillet first in the milk mixture, then in the crumb mixture to coat both sides with crumbs. Arrange the fillets in 1 layer in the baking pan. Bake 15 to 20 minutes, until the fish flakes easily with a fork.
Nutritional Information Per Serving (about 3-1/2 ozs. fish): Calories: 225, Fat; 11 g, Cholesterol: 121 mg, Sodium: 518 mg, Carbs: 7 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 23 g
Diabetic Exchanges: 1/2 Starch, 3 Lean Meat, 1/2 Fat
A filling and delicious way of eating tacos with catfish. You can use tilapia if you would like too!
Prep Time: 20 minutes
Cook Time: 5-6 minutes
Total Time: 25 minutes
Yield: 10 tacos
Skin the catfish fillets, rinse, and pat dry. Combine all dry ingredients on a plate, and mix well. Beat eggs and buttermilk in a medium size bowl. Dip fillets in the egg wash, shake of excess then roll in the cornmeal mix to coat thoroughly on all sides.
Cook carrots and onions in butter in small skillet over medium heat until tender crisp; set aside. Combine fish fry coating mix, cornbread mix, baking powder, creole seasoning, and black pepper in large bowl.
Cut the fish into 1 inch chunks. Place flour, eggs, and crumbs into 3 separate bowls. Coat the fish with the flour, then dip into the eggs, then coat with the crumbs...
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How do I cook catfish on the grill?
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