Jack's Red Neck Cat with Lime Cilantro Sauce

YIELD: 24 servings

3 cups bread crumbs, dry, plain
1⁄3 cup lemon zest
1⁄4 cup paprika
1⁄4 cup oregano, dry
1⁄4 cup kosher salt
11⁄2 Tbsps. red pepper, flakes
11⁄2 cups half & half
6 large eggs
2 tsps. sugar, granulated
24 4-oz. fillets U.S. farm-raised catfish
11⁄2 cups Lime Cilantro Sauce

Lime Cilantro Sauce

YIELD: 3 cups

2 cups mayonnaise
1 cup cilantro, chopped
1⁄2 cup scallions, chopped
1⁄4 cup lime juice
2 Tbsps. lime zest
1 Tbsp. Dijon mustard
1 tsp. kosher salt
1 tsp. pepper, black, ground

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.

6. Serve with 2 Tbsps. Lime Cilantro Sauce: Combine all ingredients and mix well. Refrigerate until ready to serve.

Recipe from Jack Goodson, foodservice, University of Texas, Austin.