Parmesan-Crusted Catfish

Ingredients

• 4 catfish fillets

• Salt and black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper (optional, for a little kick)

• ½ cup all-purpose flour

• 2 large eggs

• 2 tablespoons milk or buttermilk

• 1 cup grated Parmesan cheese

• ½ cup seasoned breadcrumbs (or panko for extra crunch)

• 2 tablespoons melted butter

• Lemon wedges, for serving

🔪 Instructions

1. Prep the Catfish

1. Preheat oven to 425°F (220°C).

2. Pat catfish fillets dry and season both sides with salt, pepper, garlic powder, paprika, and cayenne.

2. Set Up Breading Station

1. Place flour in one shallow bowl.

2. In a second bowl, whisk together eggs and milk.

3. In a third bowl, mix Parmesan cheese, breadcrumbs, and melted butter until crumbly.

3. Coat the Fillets

1. Dredge each fillet lightly in flour, shaking off excess.

2. Dip into the egg mixture.

3. Press into the Parmesan-breadcrumb mixture, coating both sides evenly.

4. Bake the Catfish

1. Line a baking sheet with parchment paper or lightly greased foil.

2. Arrange the coated fillets in a single layer.

3. Bake for 15–20 minutes, or until golden brown and crispy.

4. For extra crunch, broil for 1–2 minutes at the end — just until perfectly browned.