Catfish Parmesan
Crispy baked catfish fillets coated with seasoned bread crumbs and Parmesan cheese, offering a savory, cheesy flavor that pairs well with rice or vegetables for a satisfying meal.
Ingredients
Instructions
- Combine Italian bread crumbs, Parmesan cheese, chopped parsley, paprika, basil, pepper, and oregano in a bowl.
- Dredge each catfish fillet in melted butter.
- Roll the coated fillets in the bread crumb mixture.
- Place the fillets on a baking sheet and bake at 375°F for 25 minutes.
Tips & Substitutions
For a crispier texture, try using panko bread crumbs instead of Italian bread crumbs. If you're out of parsley, fresh basil or even cilantro can work well as substitutes. Consider adding a squeeze of lemon juice to the fillets before coating for a refreshing twist. To enhance flavor, marinate the catfish in a mixture of olive oil, garlic, and lemon zest for 30 minutes prior to preparation.
Serving Suggestions
Serve Catfish Parmesan with a side of garlic mashed potatoes or a fresh garden salad for a balanced meal. A light tartar sauce or lemon wedges on the side can enhance the flavors. This dish pairs beautifully with Lemon Flounder Roll-Ups, making it a great choice for a seafood-themed dinner.
Storage & Reheating
Leftover Catfish Parmesan can be stored 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, or until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Catfish Parmesan contains roughly 88 calories, with 3g protein, 22g carbohydrates, and 1g fat. It is an excellent source of iron (64% of the Daily Value), dietary fiber (48% of the Daily Value), and calcium (38% of the Daily Value), and a good source of vitamin C. It also contributes 13g of dietary fiber toward your daily target.
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, you can use frozen catfish fillets, but be sure to thaw them completely before cooking. Pat them dry with a paper towel to remove excess moisture, which helps the coating adhere better and achieve a crisp texture.
What can I use instead of Parmesan cheese?
If you don't have Parmesan cheese, you can substitute it with Pecorino Romano for a sharper flavor or even a dairy-free alternative like nutritional yeast, which will provide a cheesy flavor without the dairy.
How do I know when the catfish is done cooking?
The catfish is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The coating should be golden brown and crispy. Keep an eye on it while baking to avoid overcooking.
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).