FishStick Salad : )
The fish monger had the most beautiful giant catfish filets and I just had to have some. They usually have the catfish nuggets but I prefer the whole fish. That way I can control the shape and size. And like I said, these were beautiful! I love catfish. Probably because it reminds me of my childhood. When I would got visit my grandmother in east Texas, we’d always go have catfish at Caddo Lake. These catfish fish sticks remind me of that delicious catfish and I didn’t even deep fry them!
Breading: cornmeal, flour, eggs. red pepper flakes, salt & cracked black pepper.
- heat oven to 400°
- set up breading station. season cornmeal (about 2 cups) with salt, pepper and red pepper flakes (1-2 tbs.). whisk 3 eggs together and use about 1/2 cup of flour for dusting. slice catfish filets in half lengthwise. then slice across into 2 in. strips. (slice fish at a bias)
- lay fish strip in flour and lightly coat. dip it in egg, then cover with cornmeal. lay it onto a cookie sheet. repeat until all fish is breaded. drizzle top with olive oil and place in oven. cook for about 20 min. until golden brown.
- serve over a bed of lettuce tossed in a little olive oil and salt & pepper. options for salad: add tomatoes, avocados and queso fressco to lettuce. finish it up by squeezing lemon juice over it all. also, i added a little ranch dressing to my fish sticks. try making it with plain yogurt and ranch seasoning for a healthier take. it’s delicious!