Baked Dijon Catfish
"The catfish, is a plenty good enough fish for anyone," according to that master story-teller, Mark Twain.
All you need is a river with plenty of catfish and it seems like most any state in the country could supply that. Actually, catfish is the largest family of freshwater fish in the
Catfish is a great fish that I have fixed in a variety of ways. I really like it fried but who needs the odor it leaves from deep-frying and all of those calories also? I was surprised upon coming across a recipe for baked catfish a good while back. I tried it and we really enjoyed it. Actually, it’s not the original recipe as I changed a few things and don’t even know now what the original was.
This became my favorite catfish recipe. It is a wonderful alternative to fried catfish that is easy with the
mustard and parmesan cheese delivering a great tangy finish to the fish. It’s not a “fishy” fish ~ it’s mouthwatering good! Dijon
4 catfish filets
Salt and pepper, to taste
¼ cup seasoned bread crumbs
½ cup corn meal
2 tablespoons butter, melted
¼ cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 tablespoon dried parsley
Bake in preheated 375 degree oven.
Spray a 13x9-inch baking dish.
Place catfish in dish and sprinkle with salt and pepper.
Combine the bread crumbs and corn meal in a small bowl.
Add the butter, mustard, cheese, garlic powder, dill and parsley.
Spread the mixture onto the top of each filet.
Drizzle with olive oil.
Bake until fish is done and starts to flake, about 15-20 minutes.
Place under broiler for additional browning, if desired.