Baked Southern-Style Catfish with Parmesan Crust
A delicious Southern-inspired baked catfish recipe featuring a golden Parmesan and breadcrumb crust seasoned with Cajun spices. This quick and easy dinner offers a flavorful twist on classic baked fish, perfect for family meals.
Ingredients
Check ingredients as you go.
- Fish Preparation
- Crust
- Serving
Let’s make it
Preparation
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
Crust
In a shallow bowl, combine grated Parmesan cheese, panko breadcrumbs, Cajun seasoning, garlic powder, paprika, black pepper, and salt. Mix well to create the crust mixture.
Fish Preparation
Pat the catfish fillets dry with paper towels. Place them on the prepared baking sheet.
Fish Preparation
Drizzle olive oil evenly over the top of the catfish fillets, ensuring they are slightly coated.
Crust
Press the Parmesan breadcrumb mixture firmly over the top of each catfish fillet to form an even crust layer.
Cooking
Bake the catfish in the preheated oven for 15 to 20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
Finishing
Remove the baked catfish from the oven and let it rest for 2 minutes before serving.
Serving
Serve the catfish hot with lemon wedges on the side for squeezing over, if desired.
Tips & notes
Use freshly grated Parmesan for the best flavor and avoid pre-grated as it may not brown as well. Press the crust firmly to the fish for a crisp, well-adhered topping. Serve immediately for the best texture.
Saving it for later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the crust side up to maintain crispness.
Reheating
Reheat gently in a preheated 180°C (350°F) oven for about 10 minutes to keep the crust crisp. Avoid microwaving as it can make the crust soggy.
