This catfish parmesan is so good! We love catfish! Our go to normally is grilled or fried with Zatarain’s fish fry. For a little variety I baked it with this parmesan/breadcrumb coating and it was delicious. Another plus with this recipe is that catfish was readily available in the fresh fish market and in the frozen section of the grocery store.
I serve this dish with my homemade tarter sauce and lemon wedges. Here’s the link for the simple tarter sauce that is so good and you can serve with any fish dish you make. It is great along side some fried shrimp, oysters, and a must for that seafood platter! Here’s the link for the recipe for the tarter sauce: https://the2spoons.com/so-good-simple-tarter-sauce/
I used Progresso Plain bread crumbs, but you could use the Italian Bread Crumbs too. Here’s a link for the Progresso Italian Bread Crumbs: https://amzn.to/2QQt2n9
Panko is another great choice. I didn’t use Panko bread crumbs, but I will try them next time because I think they will produce a crispier finished product. You are baking these catfish fillets so they don’t have the crisp that you have when you fry fish. I stick them under the broiler the last minute to crisp up a little. I say use any parmesan cheese you have on hand.
delicious catfish parmesan.
As I said before we love catfish and sometime I fry it using Zatarain’s fish fry. Here’s my recipe that’s on the blog for the fried fish which is so delicious! https://the2spoons.com/the-best-southern-fried-catfish/.
Ok! Here’s the recipe for the star dish! Enjoy and make soon!
Catfish Parmesan
Ingredients
- 1 cup dry bread crumbs or Panko bread crumbs
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley (use dried if you don't have fresh)
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/8 tsp each pepper, dried oregano and basil
- 6 fresh or frozen catfish fillets
- 1/2 cup (1 stick) butter, melted
- tarter sauce and lemon wedges for serving
Instructions
- In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange on a sheet pan.
- Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. In the last minute or so, turn your broiler on and while watching closely, crisp up or add a little more browning to the fish. I think this helps to solve the lack of crispiness you have because you are not frying the fish in hot oil.
- If desired, serve with tartar sauce and lemon wedges.