Catfish Delta

"This is served all over the south. I had it first at the crown restaurant in Mississppi and fell in love."
 
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photo by IngridH photo by IngridH
photo by IngridH
Ready In:
22mins
Ingredients:
11
Yields:
6 Filets
Serves:
6
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ingredients

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directions

  • Preheat oven to broil. Stir together first 4 ingredients in a large shallow bowl or pie plate. Whisk together mayonnaise and Worcestershire sauce in a small bowl.
  • Brush mayonnaise mixture onto both sides of catfish fillets. Sprinkle 1/4 teaspoon Cajun seasoning onto 1 side of each fillet.
  • Dredge fillets in cornflake mixture; transfer to a wire rack coated with cooking spray. Place wire rack in an aluminum foil-lined pan.
  • Broil 6 inches from heat 6 minutes on each side or until golden brown and fish flakes with a fork. Sprinkle with parsley. Serve immediately. Garnish, if desired.

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Reviews

  1. I LIKE THIS AS IS !!!! Absolutely delicious.. Couldn't have been happier with the way it turned out. This clearly proves that you can teach an old dog some new tricks!! I made this once as written. After a search for a real good recipes to do. And with resulted in other similar recipes, I decided I wanted to create something unique a great base recipe and easy to modify depending on your tastes.. It may be a stretch to call my creation, but the result was a meal the whole family will liked. MY was Not better, not worse, just different ! I've will added this to my recipe book "AS IS" and with my additions TOO. I have two way to do it!! THANK YOU!! I can do the happy food dance!! NOW !! I can't leave anything alone! THANK YOU!! ALWAYS READ THE RECIPE IN FULL BEFORE YOU START, then read the reviews. I can do the happy food dance!! NOW !! You get good Tips and Hints or two, to Note there. There are some great chefs here on FOOG.COM
     
  2. I really enjoyed this fish. I'm not a fan of catfish, so I substituted rockfish, which has a similar texture but a milder flavor. This was an easy recipe to make, and looked very nice on the plate. I didn't have any cornflakes, so I used corn chex instead, which really worked well, both for the flavor and the crunchiness of the coating. Made for PAC Fall 2009.
     
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RECIPE SUBMITTED BY

Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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