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.

Comments: 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. While the fish bakes, steam some broccoli and make a salad - many groceries now offer Caesar salad packages ready-to-go.

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