Parmesan Baked Catfish
Crispy baked catfish coated with Parmesan and seasoned Ritz crackers delivers a flavorful, crunchy dish perfect for seafood lovers and family dinners alike.
Ingredients
Instructions
- Preheat oven to 400°F.
- Set up two shallow dishes for coating the fish.
- Finely crush the Ritz crackers and place them in one shallow dish.
- In a separate shallow dish, combine salt, pepper, parsley, and cayenne pepper.
- Dip each catfish fillet in the seasoned mixture, then coat with crushed Ritz crackers.
- Place the coated fillets on a baking sheet.
- Drizzle or brush melted butter over the fillets.
- Sprinkle Parmesan cheese evenly over the coated fish.
- Bake in the preheated oven for approximately 20 minutes, or until fish flakes easily with a fork.
Tips & Substitutions
For a crunchier texture, consider adding some panko breadcrumbs to the Ritz cracker mixture. If you want to reduce the richness, substitute half of the butter with olive oil. Fresh herbs like dill or chives can also enhance the flavor if you don't have parsley. For a spicy kick, increase the cayenne pepper to your liking. Serve with a squeeze of lemon for brightness.
Serving Suggestions
This dish pairs beautifully with a side of coleslaw or a fresh green salad. Consider serving it alongside some roasted vegetables or a light rice pilaf for a complete meal. For a casual gathering, serve the catfish with a tangy dipping sauce or alongside other American recipes like a light Tuna Salad(Easy, Beginners) for variety.
Storage & Reheating
Leftover Parmesan Baked Catfish can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the fillets on a baking sheet and warm them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. This helps retain the crispy texture of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Baked Catfish contains roughly 411 calories, with 27g protein, 37g carbohydrates, and 24g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (139% of the Daily Value), and potassium (106% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1503mg per serving (65% 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 other types of fish for this recipe?
Yes, you can substitute catfish with other firm white fish like tilapia or haddock. Just adjust the cooking time accordingly, as thinner fillets may cook faster. Ensure the fish is fresh for the best flavor and texture.
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. Keep an eye on it while baking to avoid overcooking, which can make the fish dry.
Can I make this recipe ahead of time?
Yes, you can prepare the catfish fillets up to the coating step and refrigerate them for a few hours before baking. Just be sure to let them sit at room temperature for about 15 minutes before baking to ensure even cooking.
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).