Now that it’s cooler, Bill took a well-deserved break from standing over a hot grill, and I baked this great recipe.
Usually, I dredge the fish in cornmeal; this time I combined Parmesan cheese and flour with seasonings. Cut back on the cayenne pepper, paprika and garlic if spicy isn’t your thing.
The flavor of this catfish is deliciously spicy, the breading has a crunch, with the fish being sweet tender and flaky.
This delicious catfish is easy to prepare, with the bonus being not an overwhelming amount of calories like fried catfish, and no greasy mess to clean up!
Spicy Parmesan-Baked Catfish
1 cup grated Parmesan cheese
½ cup flour
½ teaspoon each salt and pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
1 egg, beaten
½ cup lowfat milk
4 catfish filets
¼ cup butter, melted
3 cloves garlic, minced
Non-stick cooking spray
Preheat oven to 375°.
On a plate, combine first 6 ingredients; up to egg.
In a small bowl, whisk egg and milk until blended.
Dip fish in the egg mixture, dredge in flour mixture.
Place fish on a baking pan coated with non-stick cooking spray.
In a small pan, sauté garlic in butter.
Drizzle butter over fish.
Bake for 30 minutes, or until fish flakes easily with a fork.