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Coconut Crusted Catfish

Coconut Crusted Catfish

4 U.S. Farm-Raised Catfish Fillets
1 cup milk
1 egg
1 cup panko breadcrumbs
1 cup sweetened flaked coconut
½ teaspoon salt
½ teaspoon black pepper
Lime wedges for garnish


  1. Preheat oven to 425°F.
  1. Season each fillet with salt and pepper.
  1. In a small bowl, whisk together milk and egg. In another small bowl, stir together remaining ingredients.
  1. Dip seasoned catfish fillet into egg mixture, then coconut mixture. Place on a sheet tray. Repeat with remaining fillets.
  1. Bake for 15 minutes. Remove from oven and serve with lime wedges.


Yields: 4 servings