Hazelnut-Crusted Catfish
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
1 1/2 teaspoons salt
1/2 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 Roghton, owners of The Crown (restaurant) at the Antique Mall in Indiananola, Miss.
Relish, January 2009, p. 12.
