Almond-Crusted Creole Catfish | Great Days Outdoors

After soaking catfish in 7UP, cutting it into chunks and preparing Almond-Crusted Creole Catfish, you’ll only have a short wait, since this delicious fish cooks quickly. Photo by John E. Phillips

Almond-Crusted Creole Catfish

Finally April’s here, and great catfish fishing has arrived across the state.


1/3-cup plain nonfat Greek yogurt

2 teaspoons Creole seasoning

1 teaspoon grated lemon peel

24 ounces skinless catfish fillets

1/4 cup sliced almonds, coarsely chopped

Families always enjoy fishing for cats, and April is a prime time for them. Photo by John E. Phillips



Preheat oven to 450 degrees. Line large rimmed baking sheet with foil. In bowl, stir together 1/3 cup plain nonfat Greek yogurt, two teaspoons Creole seasoning and one teaspoon grated lemon peel. Spread onto the skinless crappie fillets; top with 1/4 cup sliced almonds that have been coarsely chopped. Spray fish with cooking spray. Bake three to five minutes or until crappie is cooked through. (You’ll have to watch the crappie carefully, since the size and weight of the crappie fillets varies). Yield: four to six servings.

The Best Wild Game and Seafood Cookbook Ever:

This cookbook contains some of the most-delicious recipes we’ve tried and tested from the best wild-game and fish chefs all over the nation to answer the question, “What will I do with this meat?” It contains delicious recipes for venison, elk, wild pigs, turkeys, birds, rabbits, squirrels, crabs, shrimp and more than 20 species of freshwater and saltwater fish, as well as helpful information about how to prepare your game or fish for eating.

John’s Books

Check your email for your free issue!