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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) |
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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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