3-4 catfish fillets, fresh or defrosted, cut into fish-stick sized strips
1 cup garbanzo bean flour
Seasoning (to taste):
Cajun Seasoning (optional)
Preheat oven to 475°F. Combine flour and seasoning/spices in a bowl. In a separate bowl, crack the two eggs and whisk together.
Cover a large baking sheet with foil (makes for much easier clean-up) and brush with oil.
Dip fish strips in the eggs, then in the flour mixture. Turn to coat.
Place fish sticks 1″ apart on the prepared baking sheet.
Bake until flour coating is golden brown and fish is opaque in center, approximately 6 minutes per side.
Be careful when flipping fish sticks, as they do occasionally fall apart.
Sexy Mayo (see recipe here)