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Baked Cheesy 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 margarine, Parmesan
cheese, yellow cornmeal, flour, and Spanish paprika. It is delicious, simple, quick and
very easy recipe.
Ingredients:
- 2 lbs fresh Catfish fillets
- 2 tbsp. margarine, melted
- 1/2 cup Parmesan cheese, grated
- 1/4 cup yellow cornmeal
- 1/4 cup flour
- 1 tsp. Spanish paprika
- 1/2 tsp. pepper
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Serves/Makes: 6-8
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How to cook Baked Cheesy Catfish Fillets:
- Pour melted margarine into baking pan.
- Combine Parmesan cheese, cornmeal, flour, pepper and paprika in a paper bag.
- Place fillets in bag and shake to coat each fillet.
- Place fillets in baking dish, turning once to coat with margarine.
- Sprinkle remaining cheese/cornmeal mixture over fish.
- Bake at 400�F for 10 - 15 minutes, until golden brown and fish flakes when
tested with a fork.
Notes:
This Baked Cheesy Catfish Fillets is a very affordable dish. It is delicious, simple,
quick and very easy to cook.
This recipe for Baked Cheesy Catfish Fillets serves/makes: 6-8
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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