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Baked Parmesan Mustard Catfish Fillets Easy Recipe.
Catfish is a good source of vitamins, minerals, folate and dietary fiber, as well as low-fat protein, selenium and carbs. Nutritional values for 4 oz (114 gr) of raw, edible portions: Calories 110, Calories From Fat 25, Total Fat 3g, Saturated Fat 0.5g, Cholesterol 60mg, Sodium 70mg, Total Carbohydrates 0g, Protein 21g, heart-healthy omega-3 fatty acids 0.76g. Excellent source of: Phosphorus (344.53mg), and Vitamin B12 (3.29mcg), Good source of Niacin (2.71mg), Potassium (474.87mg), Selenium (16.21mcg), and Thiamin (0.25mg). Omega-3 fatty acids is associated with reduction in blood pressure and reduced risk for certain cancers, inflammatory conditions such as rheumatoid arthritis, and even mental decline.
Baked Catfish Recipe - Recipe how to bake catfish fillets with apricot jam, Dijon mustard, Parmesan cheese, and fresh bread crumbs.
Ingredients:
- 4 fresh Catfish fillets, (6 oz each)
- 2 tbsp. apricot jam
- 1 tbsp. Dijon mustard
- 1/4 cup grated Parmesan cheese
- 1 cup fine fresh bread crumbs
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Serves/Makes: 4
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How to cook Baked Parmesan Mustard Catfish Fillets:
- Combine the jam, mustard, and cheese in a small bowl.
- Place fillets in salt water and let it soak for 30 minutes. Wash fillets well; rinse and pat dry with paper towels.
- Spread the mustard mixture on both sides of the catfish fillets.
- Cover each fillet with fine bread crumbs.
- Place in a lightly buttered baking dish.
- At this point it could be held refrigerated until needed.
- Preheat oven to 350�F.
- Place the baking dish in the oven for about 20 minutes.
- Serve immediately.
Notes:
This Baked Parmesan Mustard Catfish Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Baked Parmesan Mustard Catfish Fillets serves/makes: 4
Main Ingredient: Catfish
Preparation Method: Baked
Cuisine: American
How to fillet Catfish
Make two small cuts in the skin just below the head where the muscles connect to the head. Use pliers to peel the skin from head to tail. Run the knife down one side of the spine to start the fillet. Pull the meat away from the fish very gently. Simultaneously run the knife down the cut as you are pulling. Cut across it just above the tail, which will separate it from the body partially. Continue to run the knife down the other side while cutting around the bones. Find the belly area and gently pull it away while continuously running the knife down your cut. The meat will eventually pull away completely.
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