Catfish MISO MAYO

INGREDIENTS:

• Fresh Catfish
• Fresh breadcrumbs
• Pale dry Sherry
• Garlic 'n' Dill MISO MAYO
• For about one pound of fine, fresh catfish you will need 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.

Cooking Instructions:

1. Combine the breadcrumbs with about ½ bottle of Garlic 'n' Dill Miso Mayo.
2. Coat the catfish pieces with the mixture, making sure to use it all. There should be 2 - 3 pieces.
3. 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.
4. Bake them in a 430 degree oven until they are toasty brown; about 20 minutes.

The last time we made this we served it with tiny new potatoes and fresh asparagus. Yummy! Oh, you might like a wedge of lemon too.