- Yield 6 servings
- Prep 5 mins
- Cook 15 mins
This is one crunchy cat you'll be glad to have in your home. The succulent flesh of the fish is accented with cheese, toasty hazelnuts and herbs.
If using another type of fish, make sure it is a firm-fleshed one that holds up well to pan-frying. Tilapia will work well.
- 6 (6-ounce) catfish fillet
- 1 cup fine breadcrumbs
- 1 cup finely chopped hazelnuts
- 1 cup Parmesan cheese, grated
- 2/3 cup parsely, finely chopped fresh
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon coarsely ground black pepper
- 1 egg, lightly beaten
- Preheat oven to 450F. Lightly grease a rimmed baking sheet.
- Rinse catfish fillets and pat dry with paper towels. Combine breadcrumbs, nuts, cheese, parsley, oregano, salt and pepper in a flat dish. Pour beaten egg into another flat dish.
- Dip fillets in egg, then in nut mixture, coating both sides thoroughly. Place fillets on prepared baking sheet.
- Bake 15 to 20 minutes, until coating is golden brown.
Recipe adapted from Classic Catfish (Wimmer Cookbooks, 1997) by Evelyn and Tony Roughton.