Pictured here: catfish, fresh sautéed organic spinach, and the dreaded BARLOTTO. Don’t worry, it’s gone now.

It was Friday (fish night), and we’re not even Catholic (although we’re catholic in our tastes). Ok, ok, I know that Catholics haven’t had to eat fish on Fridays for decades. Lighten up.

Catfish (starts out just like “Cat”holic) was on the menu. Nothing fancy, just a delicious fish.

Baked catfish filets (for 2)
2 8 oz. catfish filets
salt
pepper
smoked Spanish paprika
all-purpose flour
1 egg
2 tbsp milk or cream
breadcrumbs
grated parmesan cheese

Preheat oven to 400 degrees with a baking pan in it.

Salt and pepper the catfish on both sides (to taste). Sprinkle some paprika on it, but just on one side (it can take over). Dredge in flour, dip in egg (whisked with milk or cream). Press into breadcrumbs which have been tossed with an equal amount of parmesan.

Place on a wire rack and put them into the fridge for 30 minutes so the coatings will set up. Remove from the fridge 20 or 30 minutes before cooking.

Put the wire rack onto the hot baking pan in the oven. Set the timer for 18 minutes and go have a drink and watch “Millionaire”.