Hazelnut-Crusted Catfish

Hazelnut Crusted Catfish
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 15 mins

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
1cup fine breadcrumbs
1cup finely chopped hazelnuts
1cup Parmesan cheese, grated
2/3cup parsely, finely chopped fresh
1teaspoon dried oregano
1 1/2teaspoons salt
1/2teaspoon coarsely ground black pepper
1 egg, lightly beaten


  1. Preheat oven to 450F. Lightly grease a rimmed baking sheet.
  2. 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.
  3. Dip fillets in egg, then in nut mixture, coating both sides thoroughly. Place fillets on prepared baking sheet.
  4. Bake 15 to 20 minutes, until coating is golden brown.

Recipe adapted from Classic Catfish (Wimmer Cookbooks, 1997) by Evelyn and Tony Roughton.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 430
  • Fat 22g
  • Saturated Fat 5g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 12g
  • Cholesterol 140mg
  • Sodium 1010mg
  • Potassium 850mg
  • Carbohydrate 18g
  • Fiber 3g
  • Sugars 2g
  • Protein 40g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 25%
  • Iron 15%