Preheat the oven to 350 degrees. Combine the parsley, salt, paprika, thyme, oregano, basil and pepper in a small bowl. Place the fillets on a baking pan that has been coated with non-stick cooking ...

NEW ORLEANS — Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th ...

6 ea Dressed catfish 1/2 c Mayonnaise 1 1/2 tb Flour 1 pt Sour cream 3 tb Olives, stuffed, chopped 1 ts Celery salt 1/2 ts Paprika 1/2 ts Pepper 1/4 ts Thyme 1 tb Dillweed, fresh 1 x Lemon wedges 1 x ...

Makes 4 servings. Recipe is by Teresa B. Day. 2 tablespoons olive oil, divided 1 pound fresh catfish filets ½ cup cornmeal ½ cup panko breadcrumbs 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon ...

No longer just for Southerners, catfish has come into its own as the farm-raised variety has become more readily available, a note says in "Cooking Smart for a Healthy Heart," Reader s Digest, 2005, ...

* Combine vinegar, honey, mustard seeds, 1/4 teaspoon salt and allspice in large skillet. Bring to a boil over medium heat. Add bell peppers, celery and onion and cook, stirring frequently, until ...

In a large resealable plastic bag, combine beer, hot sauce and catfish; turn to coat. Marinate in the refrigerator for 30 minutes. Remove fish and discard marinade. Heat oven to 450 degrees. In a ...

1. Heat oven to 375 F. Rinse catfish filets and pat dry. Grease a 9-by-12-inch baking pan with 1 tablespoon olive oil. 2. In a shallow dish, whisk together cornmeal, breadcrumbs and seasonings. 3.