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+--- Thread: Crusty Catfish Parmesan (/showthread.php?tid=160575)
Crusty Catfish Parmesan - tubeN2 - 09-24-2004
The texture of catfish is similar to that of chicken breast, and it needs
longer cooking than other fillets. This extra baking time allows a golden
light crust to develop. While the fish bakes, steam some broccoli and make
a salad--many groceries now offer Caesar salad packages ready-to-go.
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. paprika
2 catfish fillets (12-14 oz. each)
INSTRUCTIONS
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.
Servings per Recipe: 4
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