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Crusty Catfish Parmesan
2 tablespoons Dijon-style mustard
2 tablespoons milk or water
1/2 cup fresh or dried breadcrumbs
3 tablespoons grated Parmesan cheese
1 tablespoon melted butter or olive oil
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon paprika
2 catfish fillets - (12 14 oz ea)
Seafood Alternatives: halibut, shark
Preheat the oven to 450 degrees. Stir the mustard and milk together in a pie plate or shallow dish. In another pie plate, mix the breadcrumbs, Parmesan, butter, pepper and paprika with a fork or your fingers until evenly combined.
Trim the white or grayish fat from the catfish fillets and cut each in half; rinse in cold water and pat dry with paper towels. Dip the rounded side of the pieces evenly in the mustard mixture, then dredge the mustard-coated side of each fillet in the breadcrumb mixture.
Lay the fillets, crumbs up, on a lightly-oiled baking sheet and sprinkle with any remaining crumbs. Bake in the preheated oven until golden and the fish is tender when pierced in the thickest part with a fork or skewer, 15 to 18 minutes.
Transfer to dinner plates and serve with steamed broccoli and salad.
This recipe yields 4 servings.