About 1 cup of homemade fresh breadcrumbs made from your favorite flavorful bread. I usually do a whole rosemary baguette from the Truckee Sourdough Bread Co. and freeze the rest.
Directions
Combine the breadcrumbs with about 1/2 bottle of Garlic ‘n’ Dill Miso
Mayo.
Coat the catfish pieces with the mixture, making sure to use it all.
There should be 2 - 3 pieces.
Place them in a baking dish in which they fit snugly and sprinkle them
with 1 or 2 T of excellent pale dry sherry + pour a little more around
the edges to prevent burning and to add flavor.
Bake them in a 430 degree oven until they are toasty brown; about 20 minutes.
