Parmesan Catfish

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4
  • About This Recipe

    “I hate fish, but this tastes similar to chicken when fixed this way and isn’t so bad for me to eat!”

    Ingredients

  • 4largecatfish fillets
  • 2beaten eggs
  • 1/2 cupmilk
  • 1cupsoft breadcrumbs
  • 1cupgrated parmesan cheese
  • 2teaspoonsminced garlic
  • 1/4 cupchopped fresh parsley
  • 2teaspoonsdried oregano
  • 1teaspoonsalt
  • 1teaspooncourse-ground black pepper
  • nonstick cooking spray
  • Directions

  • Heat oven to 400*.
  • Rinse fillets and pat dry.
  • Mix eggs and milk in a small bowl.
  • Combine remaining ingredients in another bowl.
  • Dip fillets into egg mixture, and then into bread crumb mixture, coating evenly.
  • Place fillets, rounded-side up, on a greased baking sheet.
  • Spray fillets lightly with non-stick cooking spray and bake, uncovered, for about 15 minutes, or until fish flakes when tested with a fork.
  • Reviews

  • “This is one of the best fish recipes I ever made. It tastes better than fried! Everyone loved it, even my son who doesn’t like fish.I served it with baked potatoes and salad and it was perfect for a Saturday night supper.We eat fish often so I am definitely making this again with different types of fish.Thanks for a great fish recipe.”

  • “This is a really easy and quick dish to prepare. I didn’t change a thing, except to adjust the ingredients for six filets instead of four. The whole family absolutely loved it, including one who says she doesn’t like fish. I served it with a salad and some parmesan angel hair pasta. It took me less than 40 minutes from start to finish to prepare the entire meal. I will definately be making this again. Thanks for posting it.”

  • “This recipe was wonderful!!What flavor!!Just a hint:I halved the recipe and used 2 large fillets.There was enough leftover “batter” for 2 more.Felt that was a bit of a waste, so will 1/4 the recipe next time.DELICIOUS!!Thank you Wendy!”

  • “Very good!I recently prepared cat fish and did not care for it. I had extra fish frozen and I thought it was going to go to waste, until I stumbled upon your recipe; because we had a delicious dinner tonight!I used dried parsley instead; and did have to bake the fish a bit longer, about 25-30 minutes total.I served this with a side of browned butter for dipping; I also tried it with just lemon juice.Both tasted very good.Thanks, Wendy!”

  • “Wow! We really liked this fish. I used panko crumbs in stead of the bread crumbs. I will be making this a lot.”

  • “This is an excellent recipe! Probably could make less bread crumb mixture – had a lot leftover.”

  • “This is an excellent recipe. The whole family enjoyed it. Easy and good tasting! I served it with italian green beans with minced onion…Will Definately make this again. Thanks for posting!”

  • “Easy recipe using ingredients I usually have on hand.Good flavor, easy to prepare.I served with sauteed squash slices for a quick meal.”

  • “Delicious! I had everything on hand…so it was quick and easy to prepare! Some modifications that I made were…I used homemade breadcrumbs and I reduced the salt by more than half. Then, when I took it out of the oven I drizzled lemon juice over the top. Yum!”

  • “Great recipe! Made it for lunch today. Easy, quick and delicious. TFTR.”

  • “We love fish, and I had this recipe for awhile so I decided to make it, and I am so glad we tried it because it was a great topping for our flounder.With a few squirts of lemon on top the two of us ateit all and enjoyed it very much too!Rich”

  • “This will no doubt become a staple in our weeknight dinner toolbox. I loath fish normally, but had no problem clearing my plate. My 10 month old daughter even ate an entire half filet on her own!”

  • “I am not a big fish fan but I made this for my husband and he absolutely LOVED this. I use plain dry breadcrumbs instead of the soft breadcrumbs.I also have used this coating on thin cut chicken breast and it was just excellent.Easy to make and the crust is so crispy.Thank you so very much for posting an excellent meal!”

  • “great and not fried”

  • “We love catfish and I’ve fixed it many ways.This way has to move to the top ofthe list!I used dried parsley, chopped garlic from Christopher Ranch that comes in a jar, Parmigiano Reggiano cheese, and calculated it for two people.It was absolultely delicious.Catfish is so mild that the coating can have assertive flavors like garlic and paremsan without being overwhelming.Yum!!Thanks, Wendy N! “

  • “What a lovely coating for fish fillets! I used Australian Barramundi…the recipe was enjoyed by the whole family! I found that 1 egg and 1/4 cup milk was ample for 4 large fillets, I added the garlic to the egg mixture instead of the breadcrumbs for more even distribution. Thanks for sharing.”

  • “I got a variation of this recipe from my mother-in-law years ago, and it sure is a crowd pleaser.”Our” version has paprika instead of garlic & oregano, and sliced almonds sprinkled over the top before it goes in the oven.I’ve never served it to anyone who doesn’t like it!”

  • “What a sleeper recipe.Definitely caught me by surprise with the great taste and new way to cook the catfish!Thanks for posting.”

  • “My husband and kids loved this.I will definitely make again.My husband said this is the only way he wants catfish from now on!!!”

  • “I am not a fish eater, but my husband is and he really liked this recipe.It doesn’t smell up the house either!Thanks!”

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