Crusty Catfish Parmesan Recipe - Cooking Index
Crusty Catfish Parmesan Recipe - Cooking Index
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.
Type: Fish| 2 tablespoons | 30ml | Dijon-style mustard |
| 2 tablespoons | 30ml | Milk or water |
| 1/2 cup | 73g / 2.6oz | Fresh or dried breadcrumbs |
| 3 tablespoons | 45ml | Grated Parmesan cheese |
| 1 tablespoon | 15ml | Melted butter or olive oil |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1/4 teaspoon | 1.3ml | 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.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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