Recipe
Author
Hy-Vee Test Kitchen
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Description
Even better than baking whole breaded filets is cutting them up into bite-size dip-able nuggets.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| Vegetable oil cooking spray | ||
| ¼ c. grated Parmesan cheese | ||
| ½ c. plain, dry breadcrumbs | ||
| ¼ tsp. garlic powder | ||
| white pepper | ||
| ⅓ c. fresh lemon juice | ||
| 2 tbsp. olive oil | ||
| 4 (5 oz each) U.S. farm-raised catfish fillets, cut into nuggets | ||
| ½ tsp. paprika | ||
| Homemade Tartar Sauce: | ||
| 1 c. light mayonnaise | ||
| 1 tsp. Dijon-style mustard | ||
| 1 tbsp. finely chopped parsley | ||
| 1 tbsp. chopped, drained sweet pickle or chopped, drained capers, optional | ||
| 1 tbsp. chopped, drained green olives, optional | ||
| 1 tbsp. fresh lemon juice | ||
| salt and pepper, to taste |
Directions
- Position oven rack on the bottom shelf of the oven. Preheat oven to 400 degrees.
- Spray baking sheet with cooking spray several times to coat.
- In a shallow dish, combine cheese, breadcrumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
- Roll nuggets in lemon juice. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
- Bake for 10 to 12 minutes. Reduce the heat to 350 degrees, and bake for an additional 8 to 10 minutes, until crust is golden and fish flakes easily. Serve with Homemade Tartar Sauce.
- To make tartar sauce, combine tartar sauce ingredients and blend well.
Recipe Source:
www.thecatfishinstitute.com.