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overhead shot of parmesan crusted catfish in cast iron skillet

Parmesan Crusted Baked Catfish

This tender catfish gets dressed up with a crunchy topping of Panko breadcrumbs and salty Parmesan cheese
4.34 from 6 votes
Prep Time 10 mins
Cook Time 12 mins
Course Main Course
Cuisine American


  • 2 tablespoons extra virgin olive oil
  • ¾ cup Japanese panko breadcrumbs
  • ¾ cup Parmesan cheese finely grated
  • 3 tablespoons unsalted butter melted melted
  • ½ teaspoon Tabasco or other hot pepper sauce
  • 1 ½ tablespoons lemon juice freshly squeezed about ½ lemon
  • salt and pepper to taste
  • 4 catfish fillets 6-8oz each
  • 2 tablespoons fresh finely chopped parsley


  • Preheat oven to 425°. Oil cast iron skillet with olive oil.
  • In medium bowl, mix together the cheese, breadcrumbs, butter, Tabasco and lemon juice; season to taste with salt and pepper. Set aside until needed.
  • Pat the fish fillets completely dry with paper towels (removing the moisture ensures they won't get mushy while baking); season with salt and pepper. Arrange the fish in oiled skillet
  • Spread about 3 tablespoons of the cheese mixture over each fillet and pat to lightly pack onto fish.
  • Place in preheated oven and bake until bubbly and almost cooked through, about 8 to 10 minutes. Move fillets to broiler for 2 to 3 minutes to brown and crisp the tops. When done, the fish should flake easily with a fork.
  • Remove from oven, garnish with fresh parsley and serve immediately.


Butter mixture may be made 24 hours ahead and kept refrigerated. Or dish can be assembled and refrigerated until just before serving.
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