4 (4 oz.) catfish fillets
1 egg (beaten in pie plate)
1 c. corn flake crumbs
2 tbsp. snipped fresh parsley
1 tsp. grated lemon zest (thin, colored part of rind)
3/4 tsp. paprika
Cucumber Tartar Sauce (see below)

Dip fillets in beaten egg. Combine corn flake crumbs, parsley, lemon zest and paprika on a piece of wax paper. Coat fish in crumb mixture. Place coated fish on a microwave meat rack. Rotating rack midway through cooking, microwave on high 4 to 5 minutes or until fish flakes easily when tested with a fork. Serve with Cucumber Tartar Sauce. Serves 4.

CUCUMBER TARTAR SAUCE:

1 sm. cucumber (peeled and shredded)
1/4 c. mayonnaise
1 tsp. snipped fresh parsley
1 tsp. cider vinegar
1 tsp. Dijon mustard

Pat cucumber dry with paper towels. Place cucumber in small bowl with mayonnaise, parsley, vinegar and mustard. Refrigerate until ready to use. Makes about 2/3 cup.