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Mandarin Catfish Amandine

chef.tim.lee's picture
  Butter/Margarine 6 Tablespoon
  Canned mandarin oranges 11 Ounce
  Eggs 2
  Dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Salt 1 1⁄2 Teaspoon
  Grated lemon rind 1⁄2 Teaspoon
  Catfish 12 Ounce
  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 350° for 35 minutes or until fish flakes easily when tested with a fork.
Serve with Mandarin-Almond Cream Sauce.

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