Baked Catfish Parmesan
Baked Catfish Parmesan offers a flavorful, crispy crust with Parmesan and almond topping, perfect for seafood lovers seeking a hearty, yet light family dinner.
Ingredients
Instructions
- Combine grated Parmesan cheese, all-purpose flour, salt, pepper, and paprika in a bowl.
- Set aside. In a separate bowl, mix sweet milk and beaten egg.
- Dip each catfish fillet into the milk and egg mixture, then dredge in the flour mixture.
- Arrange the coated fillets in a greased 9 x 13-inch pan.
- Drizzle melted margarine over the fillets and sprinkle with sliced almonds.
- Bake uncovered in a 350°F oven for 25 to 30 minutes.
Tips & Substitutions
For added flavor, consider marinating the catfish fillets in lemon juice or your favorite seasoning blend for 30 minutes before cooking. If you're out of Parmesan, a blend of other hard cheeses like Pecorino Romano can work well. To make it lighter, substitute margarine with olive oil. Ensure to keep an eye on the fillets while baking to prevent overcooking.
Serving Suggestions
Serve the Baked Catfish Parmesan with a side of steamed vegetables or a fresh green salad for a balanced meal. It pairs beautifully with a lemon wedge to enhance the flavor. For a more filling option, consider serving it alongside rice or quinoa. This dish is perfect for a family dinner or as part of a seafood recipes night.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the fillets in a preheated oven at 350°F for about 10-15 minutes until warmed through, which helps maintain their texture and flavor. Avoid using a microwave, as it may make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Catfish Parmesan contains roughly 333 calories, with 9g protein, 21g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (25% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1265mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen catfish fillets for this recipe?
Yes, frozen catfish fillets can be used; just ensure they are fully thawed and patted dry before coating. This will help the breading adhere better and prevent excess moisture during baking.
What can I substitute for sweet milk?
If you don't have sweet milk on hand, you can substitute it with regular milk mixed with a teaspoon of sugar or honey. Alternatively, unsweetened almond milk can also work well for a dairy-free option.
How can I make this dish spicier?
To add a kick to your Baked Catfish Parmesan, incorporate cayenne pepper or crushed red pepper flakes into the flour mixture. You can also serve it with a spicy tartar sauce or sriracha on the side for an extra layer of heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).