Creole Catfish Fresca State(Louisiana) Child Nutrition Agency Developed Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
Catfish plays an important role in Louisiana’s food culture and tradition. It’s not uncommon to find Louisianans gathered for a Sunday fish fry with catfish or to discover local restaurants featuring Catfish Acadiana on the menu. Served with an optional garden vegetable Fresca Sauce. (See separate recipe.)NSLP/SBP CREDITING INFORMATION:1 filet provides 2 oz eq meat/meat alternate.Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, St. Tammany Parish Public Schools*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
Ingredients
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
Quantity
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
Ingredients
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
Quantity
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
Quantity
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
Quantity
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
*See Marketing Guide
Ingredients
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
Quantity
50 Servings
Weight
- 10 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 9 oz Margarine, no salt added, melted
- 12 oz Breadcrumbs, panko style
- - - Parsley, dried
- - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ¼ cup Creole seasoning blend, school-made
(see attached recipe) - 1 cup Margarine, no salt added, melted
- 1 qt Breadcrumbs, panko style
- 3 Tbsp Parsley, dried
- 2 Tbsp Garlic, granulated
100 Servings
Weight
- 20 lb Catfish, fillets, fresh or frozen
- - - Creole seasoning blend, school-made
(see attached recipe) - 1 lb 2 oz Margarine, no salt added, melted
- 1 lb 8 oz Breadcrumbs, panko style
- - - Parsley, dried
- - - Garlic, granulated
Measure
- - - Catfish, fillets, fresh or frozen
- ½ cup Creole seasoning blend, school-made
(see attached recipe) - 2 cups Margarine, no salt added, melted
- 2 qt Breadcrumbs, panko style
- ⅜ cup Parsley, dried
- ¼ cup Garlic, granulated
*See Marketing Guide
Instructions
- If using frozen catfish, thaw it under refrigeration two days in advance.Critical Control Point: Hold at or below 41 °F.
- Prepare Creole seasoning blend, measure amount needed for recipe, and set aside.
- Preheat convection oven to 350 °F or conventional oven to 375 °F.
- Inspect catfish for bones and remove as needed. Spray 2-inch-deep full-size pans (20 ¾” x 12 ¾” x 2”) with pan release. Place catfish filets in a single layer in pans. Do not overcrowd the pans. The number of pans needed may vary due to size of catfish filets.For 50 servings, use approximately 6 pans. For 100 servings, use approximately 12 pans.
- In a mixing bowl, combine melted margarine, breadcrumbs, parsley, school-made Creole seasoning blend, and garlic. Mix to combine.
- Use a packed No. 40 scoop (approx. 2 Tbsp), to portion panko mixture evenly on top of each filet. Gently press and spread to cover each filet.
- Bake uncovered in convection or conventional oven until topping is lightly browned and fish flakes easily, approximately 10-15 minutes.Critical Control Point: Heat to 145 °F or higher for at least 15 seconds. Hold for hot service at 135 °F or higher.
- To serve, portion ¼ cup Fresca Sauce using a No.16 scoop (see separate recipe) and place 1 catfish filet on top. Another option is to serve Fresca Sauce on top of the filet.
Nutrition INFORMATION
Creole Catfish Fresca State(Louisiana) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
1 filet
Calories
276
Total Fat
15
g
23
%
Saturated Fat
3
g
19
%
Cholesterol
94
mg
31
%
Sodium
238
mg
10
%
Total Carbohydrate
7
g
2
%
Dietary Fiber
0.6
g
3
%
Total Sugars
0.6
g
1
%
Added Sugars included
10000
g
Protein
28
g
56
%
Vitamin A
330
mcg RAE
Vitamin C
0.2
mg
0
%
Vitamin D
10000
IU
66667
%
Calcium
32
mg
3
%
Iron
0.95
mg
5
%
Potassium
10000
mg
286
%
N/A=data not available
*Marketing Guide
Notes
1 lb AP catfish fillets yields approximately 5 (2 oz) EP portions cooked catfish.
Optional, serve Fresca Sauce with this recipe.
Note: Optional ingredients are not included in the recipe nutrient analysis. Addition of optional ingredients may change crediting and/or nutrition information.
The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Cooking Process #2: Same Day Service
Critical Control Point: No bare hand contact with ready to eat food.
Creole Seasoning Blend
Makes about 12 oz (2 ½ cups 2 Tbsp)| Garlic, granulated | ½ cup |
| Paprika | ½ cup |
| Smoked Paprika | ½ cup |
| Chili Powder | ¼ cup |
| Black Pepper, ground | ¼ cup |
| Cayenne Pepper | 2 Tbsp 2 tsp |
| Onion Powder | 2 Tbsp |
| Celery Salt | 1 Tbsp 1 tsp |
| Dry Mustard | 1 Tbsp 1 tsp |
| Thyme Leaves, dried | 1 Tbsp 1 tsp |
| Oregano Leaves, dried | 1 Tbsp |
- Whisk all ingredients together in a large bowl.
- Transfer to a plastic seasoning container and store in a cool, dry location until ready to use.
Yield / Volume
50 Servings:
50 filets (2 oz cooked serving)
100 Servings:
100 filets (2 oz cooked serving)
