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Crispy Cheesy Catfish

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Crispy Cheesy Catfish

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I may have stolen this from Gloria Pitzer 20 years ago when I started trying to cook. But, you almost can't mess this one up. Works with all kinds of fish, I suspect, but catfish is a Texas thang, and that's where I was born. And I don't think it's too high in caloric content.

Shared by MICVOICE

Ingredients

  • 2/3 of 1/2 C. Parmesan cheese
  • 1/3 of 1/2 C. bread crumbs (Italian with Romano Cheese is our favorite)
  • 2 Tbs. cornmeal (white or yellow)
  • 1 tsp. paprika
  • 1/8 tsp. ground red pepper
  • 1 lb. catfish fillets

Directions

Preheat oven on full broil, 500 degrees. Mix everything but the fish in your favorite kind of shaker bag. Throw in the fish one fillet at a time, or in pieces as you like. Shake it all about. Refrigerate covered if you have time to allow the coating to attach better, but can be thrown right in the oven. Cook about 5 minutes per side or to desired doneness.

Note: We have used just Parmesan Cheese in the past and no bread crumbs; very slight taste difference.

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