Growing up a Catholic in the 1950s and 60s meant eating a lot of fish sticks. If it wasn’t a fish stick, it was deep fried catfish. To this day, I still love a good catfish fry. But there are other ways to skin that fish and have it taste just as good. Take this oven-baked catfish. Too simple and way too delicious to be the real deal, yet it is. Served up with seamed broccoli and you’ve got all the makings for a beautiful yet healthy alternative to a down home fish fry.
I know, this is more in keeping with my Lenten recipes, but wasn’t today’s Crab Dip fun?
1 cup Cornbread Stuffing, crushed
1/2 teaspoon Paprika
1 lb Catfish (4 fillets)
2 tablespoons Butter
Heat oven to 400 degrees.
Place cornbread stuffing in the bowl of a food processor fitted with a blade…
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