Cooking Index - Cooking Recipes & IdeasCrusty Catfish Parmesan Recipe - Cooking Index

Crusty Catfish Parmesan

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
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlDijon-style mustard
2 tablespoons 30mlMilk or water
1/2 cup 73g / 2.6ozFresh or dried breadcrumbs
3 tablespoons 45mlGrated Parmesan cheese
1 tablespoon 15mlMelted butter or olive oil
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/4 teaspoon 1.3mlPaprika
2   Catfish fillets - (12 14 oz ea)

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.