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Jacks Red Neck Cat with Lime Cilantro Sauce

INGREDIENTS:3 cupsbread crumbs, dry, plain
1/3 cuplemon zest
¼ cuppaprika
¼ cuporegano, dry
¼ cupkosher salt
1 ½ Tbsps. red pepper, flakes
1 ½ cupshalf & half
6 largeeggs
2 tsps.sugar, granulated
24 4-oz. fillets U.S. farm-raised catfish
1 ½ cupsLime Cilantro Sauce

Lime Cilantro Sauce
Yield: 3 cups

2 cupsmayonnaise
1 cupcilantro, chopped
½ cupscallions, chopped
¼ cuplime juice
2 Tbsps.lime zest
1 Tbsp.Dijon mustard
1 salt
1 tsp.pepper, black, groundDIRECTIONS:1. Lightly grease a full sheetpan or line with parchment paper.

2. In a shallow pan, combine bread crumbs, lemon zest, paprika, oregano, salt and red pepper flakes; reserve.

3. In another shallow pan, combine half & half, eggs and sugar and mix well; reserve.

4. Dip catfish fillets in egg mixture, then dredge to coat in crumb mixture. Arrange in a single layer on prepared sheetpan.

5. Bake in 450°F conventional or 400°F convection oven 12-14 minutes, or until golden brown.

5. Serve with 2 Tbsps. Lime Cilantro Sauce: Combine all ingredients and mix well. Refrigerate until ready to serve. SERVINGS:24 servings From:Jack Goodson, foodservice, University of Texas, Austin PHOTO CREDIT:Photo Credit:

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