Coconut Crusted Catfish
4 U.S. Farm-Raised Catfish Fillets
1 cup milk
1 cup panko breadcrumbs
1 cup sweetened flaked coconut
½ teaspoon salt
½ teaspoon black pepper
Lime wedges for garnish
Preheat oven to 425°F.
Season each fillet with salt and pepper.
In a small bowl, whisk together milk and egg. In another small bowl, stir together remaining ingredients.
Dip seasoned catfish fillet into egg mixture, then coconut mixture. Place on a sheet tray. Repeat with remaining fillets.
Bake for 15 minutes. Remove from oven and serve with lime wedges.
Yields: 4 servings