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