Crispy oven-baked Parmesan and panko catfish
This is the crunch of a fried fillet without a pot of oil. A thin coat of mayonnaise and mustard holds a crumb of panko, Parmesan and smoked paprika on top, and a hot oven does the rest.
It is a good one for a crowd, because everything bakes on a single sheet pan.
About 25 min. Serves 4.
Ingredients
- 4 skinless catfish fillets (about 1½ lb in all)
- ¾ cup panko breadcrumbs
- ⅓ cup finely grated Parmesan
- 1 tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp mayonnaise or melted butter
- 1 tsp Dijon mustard
- Olive oil spray
- Lemon wedges, to serve
Method
- Heat the oven to 425°F. Line a rimmed baking sheet with parchment or lightly greased foil.
- In a shallow bowl, toss the panko, Parmesan, smoked paprika, salt and pepper together.
- Whisk the mayonnaise and Dijon in a small bowl, then brush a thin, even layer over the top of each fillet.
- Press the crumb mixture firmly onto the tops of the fillets so it stays put, then mist lightly with oil spray.
- Bake 14 to 16 minutes, until the crust is golden-brown and crunchy and the fish flakes easily with a fork. Serve with lemon.
Notes
- A thin coat of mayonnaise is enough. A thick one makes the crust soggy.
- Cook fish to 145°F in the thickest part, which is the FDA’s temperature for fish. Check with a thermometer.
- Any catfish fillet works, channel or blue. Fillets of very different thickness cook at different speeds, so check the thickest one.
- TPWD lists consumption advisories for some Texas waters. If you caught the fish, check the advisories for that water before you cook it.
Sources: FDA: Selecting and Serving Fresh and Frozen Seafood Safely (content current as of Mar. 5, 2024), TPWD: Fish Consumption Bans and Advisories.
More catfish recipes · All recipes
Home · Waters · Rivers · Lakes · Coast · Trout stocking · Tackle · State parks · Gulf reefs · Learning Center · Recipes · About · Privacy · Terms
Contact: hello@texcastfishing.com