50+ Friends Club Cookbook
Fish and Seafood

Return to
Cookbook Index   |   Chapter Index

Puffy Baked Catfish

From the Kitchen of: Oliveoyle

1	lb.	Catfish fillets, rinsed and drained
1/2	tsp.	dry Mustard, dissolved in 1 tsp. water
3-4		drops hot pepper sauce
2	Tbsp.	light, reduced-calorie Mayonnaise
1	Tbsp.	Fresh Parsley, minced
1		Egg White

• Preheat oven to 425 degrees. Place foil on a large cookie sheet. Lightly spray with vegetable spray.
• Rinse fish and pat dry.
• Arrange fish pieces, skin side down on prepared foil. Set aside.
• In a small bowl, combine mayonnaise, mustard, parsley and hot pepper sauce. Set aside.
• In another bowl, beat egg whites until stiff but not dry. Fold in mayonnaise mixture. Lightly spread meringue mixture on top and sides of fillets.
• Bake 12-15 minutes or until fish flakes and meringue is golden brown.
• Cholesterol 69mg; Fat 6 gm.