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6 (6-ounce) catfish fillets
1 cup fine breadcrumbs
1 cup finely chopped hazelnuts
1 cup grated Parmesan cheese
2⁄3 cup finely chopped fresh parsley
1 teaspoon dried oregano
1½ teaspoons salt
½ teaspoon coarsely ground black pepper
1 egg, lightly beaten
Instructions
1 cup fine breadcrumbs
1 cup finely chopped hazelnuts
1 cup grated Parmesan cheese
2⁄3 cup finely chopped fresh parsley
1 teaspoon dried oregano
1½ teaspoons salt
½ teaspoon coarsely ground black pepper
1 egg, lightly beaten
1. Preheat oven to 450F. Lightly grease a rimmed baking sheet.
2. Rinse catfish fillets and pat dry with paper towels. Combine breadcrumbs, nuts, cheese, parsley, oregano, salt and pepper in a flat dish. Pour beaten egg into another flat dish.
3. Dip fillets in egg, then in nut mixture, coating both sides thoroughly. Place fillets on prepared baking sheet.
4. Bake 15 to 20 minutes, until coating is golden brown. Serves 6.
Recipe adapted from Classic Catfish (Wimmer Cookbooks, 1997) by Evelyn and Tony Roughton, owners of The Crown (restaurant) at the Antique Mall in Indiananola, Miss.
"What a Catch," Jan. 2009.
Nutritional Information
2. Rinse catfish fillets and pat dry with paper towels. Combine breadcrumbs, nuts, cheese, parsley, oregano, salt and pepper in a flat dish. Pour beaten egg into another flat dish.
3. Dip fillets in egg, then in nut mixture, coating both sides thoroughly. Place fillets on prepared baking sheet.
4. Bake 15 to 20 minutes, until coating is golden brown. Serves 6.
Recipe adapted from Classic Catfish (Wimmer Cookbooks, 1997) by Evelyn and Tony Roughton, owners of The Crown (restaurant) at the Antique Mall in Indiananola, Miss.
"What a Catch," Jan. 2009.
Per serving: 480 calories, 29g fat, 140mg chol., 38g protein, 16g carbohydrate, 3g fiber, 1050mg sodium.
