Broiled Catfish Parmesan


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.

Find the recipe on MeatEater: