Posted by Chef Tom on October 24, 1997 at 11:33:11:
I run a Dining Hall in New York City, and my clients
from the southern US are craving their comfort
food of Southern Fried catfish. However, the rest of
the student body are more concerned with the Fried
aspect of the dish and don't want any fried foods.
Does anyone have a recipe for a fish coating that will
cook in the oven, yet still come out like
"Crispy-Fried"? HELP!!!!
Thanks