Here is a healthier take on breaded catfish. We all love the traditional deep-fried version, but unfortunately it isn't a very healthy dish. This version gets its crunchiness from a mixture of whole grain bread crumbs and ground cashews, which are much better for your health. It still has a lot of great flavor, especially with the addition of a few key spices. Enjoy!
4 catfish filets, about 4 ounces each
1 large egg
1 tablespoon of whole milk
3/4 cup of fresh whole wheat bread crumbs (you can buy these pre-made or use your food processor to make them from fresh bread)
1/4 cup of finely ground cashews (use your food processor or a heavy rolling-pin to grind the cashews)
1/4 teaspoon of ground allspice
1/4 teaspoon of ground cumin
1 teaspoon of dried thyme
1/2 teaspoon of dried garlic granules
1/4 teaspoon of dried onion granules
1/4 teaspoon of paprika
1/4 teaspoon of sea salt
1/4 teaspoon of freshly ground black pepper
Heat your toaster oven to 450 degrees F.
Put the egg and milk into a shallow bowl or dish. Beat them well and set the dish aside.
Put the whole grain bread crumbs, ground cashews, allspice, cumin, thyme, garlic, onion, paprika, salt and pepper in another shallow bowl or dish. Mix together well. Set aside.
Pat dry the catfish filets, then dunk them in the beaten egg mixture. Move the catfish filets to the whole grain bread crumb and cashew mixture and flip them over to coat both sides. Place the breaded catfish onto a parchment lined baking sheet that will fit into your toaster oven. Bake in your toaster oven until the fish is opaque throughout and the breading is golden brown; this should take about 10 minutes. Serve the breaded catfish with hot sauce.