Tuesday, February 8, 2011

Parmesan-crusted Catfish

This recipe is from an old issue of Family Circle; I only changed the main ingredient from chicken to catfish. It's one of my very favorites. Both of my picky of eaters ate it.
12 multigrain crackers

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon paprika

1/4 teaspoon each salt and pepper

1/4 cup buttermilk

1 1/2 pounds catfish fillets

Heat oven to oven 400 degrees. In a Ziploc freezer bag combine all dry ingredients and crush into crumbs. Put buttermilk in a shallow bowl and crumbs in a separate shallow bowl. Dip fish in the butter milk, then in the crumbs until coated. Place on baking sheet and cook about 30 minutes or until fish is flaky.

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