REDDENED CATFISH

By jargrr

Ingredients

• 1/2 c. bread crumbs
• 1 tbs. grated lemon zest
• 2 tsp. paprika
• 2 tsp. oregano
• 1 tsp. red pepper flakes
• 1/4 c. half and half
• 1 egg
• 1/4 tsp. sugar
• 6 catfish fillets
• 1 c. lime watercress sauce (recipe follows)
• 1 egg ylk
• 1/2 c. minced watercress
• 1/4 c. chopped scallions
• 2 tbs. lime juice
• 1 tb. dijon mustard
• Pepper
• 3/4 c. vegetable oil
• 2 tsp. grated lime zest

Preparation

Step 1

Preheat oven to 450 deg. Lightly grease baking sheet. On a plate, toss the bread crumbs, lemon zest, paprika, oregano & red pepper flakes until well mixed. In a shallow bowl, lightly beat the half and half, egg & sugard. Dip the fillets first in the egg mixture & then in the crumb mixture. Arrange the fillets on baking sheet & bake until sizzling and cooked through, 12 to 14 min. Serve with the sauce alongside.
LIME WATERCRESS SAUCE
Puree egg yolk, watercress, scallions, lime juice, mustard and pepper in a food processor until smooth. With the machine running, slowly add the oil in a thin stream through the feed tube & process until the sauce is thick and smooth. Transfer to a bowl & stir in the lime zest. Cover and refrigerate until ready to use.