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
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.
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.