Mandarin Catfish Amandine
|Canned mandarin oranges||11 Ounce|
|Dry bread crumbs||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Mandarin almond cream sauce||1⁄2 Cup (8 tbs)|
Pour melted butter in a 15- x 10- x 1-inch jellyroll pan; set aside.
Drain oranges, reserving liquid (reserve oranges for use in sauce recipe).
Combine eggs and 2 tablespoons orange liquid in a shallow dish (reserve remaining orange liquid for use in sauce recipe); set aside.
Combine breadcrumbs, salt, and lemon rind in a shallow dish.
Dip fish in egg mixture; dredge in breadcrumb mixture.
Place in jellyroll pan, turning once to coat with butter.
Bake, uncovered, at 350Â° for 35 minutes or until fish flakes easily when tested with a fork.
Serve with Mandarin-Almond Cream Sauce.