Yield: 100 servings 

Ingredients, Catfish

• 40 pounds catfish fillets (cut in 6-ounce pieces)
• 1 cup olive oil
• 2 pounds whole wheat bread crumbs (made from fresh whole wheat bread)
• 2 ounces salt
• 8 ounces paprika
• 2 ounces cayenne pepper

Place catfish on sheet pans. Combine remaining ingredients together to make crumb topping. Place some crumb topping on each piece of fish. Bake in a 375°F oven for 20 minutes, until fish reaches internal temperature of 150°F. 

Ingredients, Spicy Creole Tomato Sauce

• 2 ounces olive oil
• 2 pounds green pepper, chopped
• 2 pounds white onion, chopped
• 1 quart chicken stock
• 1 #10 can tomatoes, diced (~ 6 pounds)
• 5 pounds tomatoes, chopped
• 64 oz tomato juice, canned
• 3 bay leaves
• 2 tablespoons paprika
• 3 tablespoons hot sauce
• 1 tablespoon ground mustard
• 1 tablespoon granulated onion
• 1 tablespoon granulated garlic
• 1 tablespoon cayenne pepper
• 1 tablespoon white pepper
• 1 tablespoon black pepper
• 1 tablespoon oregano
• 1 tablespoon basil, dried
• ½ cup water
• 2 tablespoons cornstarch
• 4 ounces fresh thyme, chopped
• 2 tablespoons red pepper flakes, dried
• 1 ½ pounds scallions, chopped

In sauce pot over medium heat, sauté onions and peppers in olive oil for 5 minutes until soft. Add next 15 ingredients. Bring to a boil. Reduce heat. Simmer 45 minutes. Dissolve cornstarch in water and add to saucepot. Add fresh thyme and red pepper flakes. Simmer 10 minutes and purée sauce.

Plating

Spoon sauce over fish and garnish with scallions. 

Nutrition Information

Serving Size: 1/100 of recipe

% Percent Daily Values are based on a 2,000 calorie diet

Source: Harvard University Dining Services

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