Baked Lemon Dill Catfish

This is such an easy, delicious, non-catfishy catfish recipe I've had in a long time!  The recipe was published in our local paper and is courtesy of a local chef, Ginny Gaines of Signal Mountain.  I'll have to found out where she works, because if her restaurant menu is this good, I'm sure I'll be planning a trip!

BAKED LEMON DILL CATFISH (Serves 4)

1/2 cup mayo
1/4 cup buttermilk
1 tsp grated lemon rind
3 Tbsp fresh lemon juice
2 Tbsp freshly chopped or dried dill
1 garlic clove, minced (about 1 tsp)
4 (4-6 oz) catfish fillets
1 tsp salt, or less to taste
1/4 tsp pepper
1 cup fine, dry breadcrumbs (I use Panko)

Stir together mayo, buttermilk, lemon rind, lemon juice, dill, and garlic.  Place half of mayo mixture in another small bowl to serve with fish, and chill.

Rinse fillets, and pat dry.  Brush fillets evenly with remaining half of mayo mixture; sprinkle evenly with S&P.  Dredge fillets in breadcrumbs.  Arrange on a lightly greased rack in a pan lined with aluminum foil.

Bake in a preheated 425 degree F oven for 20 minutes or until fish flakes with a fork and is opaque throughout.  Serve with chilled mayo mixture.