4 (6 to 8-ounce) catfish fillets |
2 teaspoons essence, recipe follows |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 tablespoon minced garlic |
4 tablespoons extra-virgin olive oil |
1 teaspoon fresh thyme leaves |
1 lemon, juiced |
1/4 cup fresh bread crumbs |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
recipe from new new orleans cooking , by emeril lagasse and jessie tirsch |
published by william morrow, 1993. |