Crusty catfish parmesan~

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Dijon mustard
2 tablespoons Milk -- or water
½ cup Bread crumbs -- fresh
3 tablespoons Parmesan cheese -- grated
1 tablespoon Olive oil
½ teaspoon Pepper
¼ teaspoon Paprika
2 12-14 oz
Catfish fillets

Directions

Preheat the oven to 450F. Stir the mustard and milk together in a pie plate or shallow dish. In another pie plate, mix the bread crumbs, Parmesan, margarine, 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 two equal pieces; 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 bread crumb 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 thickest part with a fork or skewer, 15-18 minutes.

Transfer to dinner plates and serve.

NOTE: 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.

Per serving: Calories 189; fat 8.3 g; cholesterol 50 mg; carbohydrate 11⅕ g; fiber 1.0 g; protein 16.9 g; sodium 296 mg; potassium 333 mg; calcium 90 mg.

Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:03) (160) Fido: Recipes

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