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This recipe for Crunchy Catfish with Lemon Parsley Sauce, by Treva Jackson, is from The Jackson Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 catfish fillets 2 large eggs, beaten 2 TBS water 1/2 cup crushed ritz or captains crackers 1/4 cup freshly grated parmesan cheese 1 Tbs Greek seasoning (Cavenders) 2 Tbs unsalted butter, melted
Lemon Parsley Sauce
Preheat oven to 325º. Mix eggs and water. Combine crackers, cheese, and Greek seasoning. Dip fillets in egg mixture, then in seasoned cracker crumbs. Place in greaed pan and drizzle melted butter over top. Bake for 30 minutes. Serve Lemon Parsley Sauce over cooked catfish.
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