2 tbsp Dijon-style mustard
2 tbsp milk or water
1/2 cup fresh or dried breadcrumbs
3 tbsp grated Parmesan cheese
1 tbsp melted butter or margarine, or olive oil
1/2 tsp pepper
1/4 tsp Hungarian paprika
2 catfish fillets (12-14 oz. each)
1. Preheat the oven to 450 F. 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.
2. 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.
3. 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 the steamed broccoli and salad.