Crusty Catfish Parmesan~ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Dijon mustard,
2 tbsp: Milk, or water
1/2 cup: Bread crumbs, fresh
3 tbsp: Parmesan cheese, grated
1 tbsp: Olive oil,
1/2 tsp: Pepper,
1/4 tsp: 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 11.2 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
Source from luhu.jp
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 11.2 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
Source from luhu.jp