New Mexico has three species of catfish to fish for: blue, channel and flathead. Typically, the best eating size are those in the two to five-pound range. Those over five pounds tend to have a fishy aftertaste and could have higher levels of contaminants. I enjoy catching and eating catfish because they fight hard, are easy to fillet and taste delicious.
As a healthy alternative to fried catfish, I make the following recipe as often as I catch catfish.
Time: 50 minutes
Serves: 2-4 people (1 fillet per person)
- 1-3 jumbo eggs (use 1 egg for 2 fillets, 3 for 4 fillets)
- 2 tablespoons garlic powder
- 1 tablespoon lemon pepper
- 3 teaspoons paprika
- 2 teaspoons cayenne powder
- 8 ounces of panko flakes
- 2-4 catfish fillets
Preheat oven to 425 F.
Rinse and clean catfish fillets, pat dry.
Cut fillets into approximately 1” cubes.
Mix dry ingredients thoroughly with a fork in a bowl, transfer to paper plate or 9 x 12 x 3-inch Tupperware container.
Use empty bowl to whisk egg(s) with a fork.
Dip catfish cubes in egg, then roll in dry mixture until entirely covered.
Cover a baking sheet with waxed paper or tinfoil.
Place coated catfish cubes on top of baking sheet.
Cook approximately 40 minutes or until coating turns golden brown.