Parmesan with Crusty Catfish
Recipe
Parmesan with Crusty Catfish
Parmesan with Crusty Catfish
Ingredients
2 tbsp Dijon-style mustard
2 tbsp milk or water
1/2 cup fresh or dried breadcrumbs
3 tbsp grated Parmesan cheese
1 tbsp melted butter or margarine, or olive oil
1/2 tsp pepper
1/4 tsp Hungarian paprika
2 catfish fillets (12-14 oz. each)
2 tbsp Dijon-style mustard
2 tbsp milk or water
1/2 cup fresh or dried breadcrumbs
3 tbsp grated Parmesan cheese
1 tbsp melted butter or margarine, or olive oil
1/2 tsp pepper
1/4 tsp Hungarian paprika
2 catfish fillets (12-14 oz. each)
Method
Preheat the oven to 450?F. 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 the steamed broccoli and salad.
Preheat the oven to 450?F. 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 the steamed broccoli and salad.
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