Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Dijon-style mustard

  2. 2 tablespoons 30ml Milk or water

  3. 1/2 cup 73g / 2.6oz Fresh or dried breadcrumbs

  4. 3 tablespoons 45ml Grated Parmesan cheese

  5. 1 tablespoon 15ml Melted butter or olive oil

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 1/4 teaspoon 1 1/3ml Paprika

  8. 2 Catfish fillets - (12 14 oz ea)

Instructions Jump to Ingredients ↑

  1. 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.


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