Jacks Red Neck Cat with Lime Cilantro Sauce
INGREDIENTS:3 cupsbread crumbs, dry, plain
1/3 cuplemon zest
¼ cuppaprika
¼ cuporegano, dry
¼ cupkosher salt
1 ½ Tbsps. red pepper, flakes
1 ½ cupshalf & half
6 largeeggs
2 tsps.sugar, granulated
24 4-oz. fillets U.S. farm-raised catfish
1 ½ cupsLime Cilantro Sauce
Lime Cilantro Sauce
Yield: 3 cups
2 cupsmayonnaise
1 cupcilantro, chopped
½ cupscallions, chopped
¼ cuplime juice
2 Tbsps.lime zest
1 Tbsp.Dijon mustard
1 tsp.kosher salt
1 tsp.pepper, black, groundDIRECTIONS:1. Lightly grease a
full sheetpan or line with parchment paper.
2. In a shallow pan, combine bread crumbs, lemon zest, paprika,
oregano, salt and red pepper flakes; reserve.
3. In another shallow pan, combine half & half, eggs and sugar
and mix well; reserve.
4. Dip catfish fillets in egg mixture, then dredge to coat in crumb
mixture. Arrange in a single layer on prepared sheetpan.
5. Bake in 450°F conventional or 400°F convection oven
12-14 minutes, or until golden brown.
5. Serve with 2 Tbsps. Lime Cilantro Sauce: Combine all
ingredients and mix well. Refrigerate until ready to serve.
SERVINGS:24 servings From:Jack Goodson, foodservice,
University of Texas, Austin PHOTO CREDIT:Photo Credit:
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