This is a simple recipe that will work with any white-fleshed fish—whether it’s catfish, walleye, bass, or something of the saltwater variety. Channel cats are big enough to make perfect fillets for a dish like this.
Give the oven ample time to preheat before you transfer the fish. To make more servings, simply multiply the coating amount. Just don’t crowd the cookie sheet or the crust won't crisp properly. And if you’re cooking an extra thick or thin fillet, be sure to adjust your cook time accordingly.
- 2 boneless, skinless catfish fillets
- ¼ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ tsp. garlic powder
- Kosher salt, to taste
- Freshly cracked pepper, to taste
- 1 to 2 tbsp. mayonnaise
- ¼ tsp. dried basil
- Pinch of dried oregano
- Pinch of paprika
- Lemon wedges
- Cooking spray
Also works with
- Preheat oven to 400°F. In a wide, shallow bowl, combine the breadcrumbs, parmesan, and garlic powder.
- Line a cookie sheet or ovenproof skillet with parchment paper and lightly coat with cooking spray. Sprinkle salt on the fillets and place them on the cookie sheet or skillet with room in between.
- Spread a thin layer of mayonnaise on the top side of the fish. Rub the herbs between your fingers as you sprinkle on cracked pepper, basil, and oregano.
- Next, press the panko-parmesan mixture onto the top side of the fillets, making it stick to the mayo. Lightly sprinkle the crust with paprika and spray the top of the crust with cooking spray.
- Place fish in the oven and bake for 15 minutes. If needed, move the fish to the top rack and broil until golden. Serve immediately with lemon wedges.