Ingredients for Apricot Mustard Crusted Catfish
- 4 (6-ounce) catfish fillets
- Apricot Jam
- Dijon Mustard
- Parmesan Cheese
- Fresh Breadcrumb
How to Make Apricot Mustard Crusted Catfish
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1/4 cup apricot jam, 2 tablespoons Dijon mustard, and 1/4 cup shredded cheddar cheese. Mix well.
- Wash and thoroughly pat dry 4 (6-ounce) catfish fillets.
- Spread the apricot mustard mixture evenly over both sides of each fillet.
- Press 1/2 cup fine breadcrumbs onto the mustard mixture, ensuring the fillets are fully coated.
- Lightly butter a baking dish (approximately 9x13 inches).
- Place the coated catfish fillets in the prepared baking dish.
- (Optional) Cover and refrigerate the prepared dish until ready to bake (up to 24 hours).
- Bake in the preheated oven for 20-25 minutes, or until the catfish is cooked through and the crust is golden brown. Internal temperature should reach 145°F (63°C).
- Let rest for 2-3 minutes before serving. Serve immediately.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
24g
Fat
17g
Carbs
8g
