Ingredients:

  • 4 (approx. 6 oz / 170g each) Catfish Fillets, skinless, boneless
  • 1 tbsp (15 ml) Olive Oil or melted Unsalted Butter
  • Kosher Salt and Freshly Ground Black Pepper, to taste
  • 1/2 cup (60g) Fine Yellow Cornmeal
  • 1/2 cup (60g) Panko Breadcrumbs
  • 2 tsp (10g) Smoked Paprika
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) Onion Powder
  • 1/2 tsp (2.5g) Cayenne Pepper
  • Zest of 1 Large Lemon (approx. 1 tbsp)
  • 2 tbsp (30g) Unsalted Butter, melted (for Zesty Parsley Butter)
  • 1 tbsp (15 ml) Fresh Lemon Juice (for Zesty Parsley Butter)
  • 2 tbsp (30g) Fresh Parsley, finely chopped (for Zesty Parsley Butter)
  • 1/4 tsp (1.25g) Salt (for Zesty Parsley Butter)

Instructions:

  1. Preheat the oven to 425°F (220°C). Place the wire cooling rack inside the baking sheet. Lightly spray the rack with cooking oil to prevent sticking.
  2. Create the Dredging Station: In the first shallow dish, combine 1 tbsp olive oil, a pinch of salt, and pepper. In the second shallow dish, whisk together the cornmeal, Panko, smoked paprika, garlic powder, onion powder, cayenne pepper, and lemon zest until the mixture is uniform.
  3. Coat the Catfish: Pat the catfish fillets very dry using paper towels. Dip each fillet lightly into the oil mixture (Dish 1), then immediately transfer to the dry coating mixture (Dish 2). Press the coating firmly onto both sides and edges. Place the coated fillets onto the prepared wire rack.
  4. Bake the Catfish: Bake the sheet in the preheated oven for 18 to 20 minutes. The fish is done when the crust is golden brown and crisp, and the internal temperature reaches 145°F (63°C).
  5. Prepare Zesty Butter: While the fish rests, melt 2 tbsp of unsalted butter. Stir in the fresh lemon juice, chopped parsley, and salt. Drizzle the Zesty Parsley Butter lightly over the baked catfish fillets immediately before serving.
  6. Rest and Serve: Allow the cooked fillets to rest on the rack for 2-3 minutes before plating and serving.