Almond Crusted Catfish Recipes

Steps:

• Preheat oven to 475°F.
• In a medium bowl, combine bread crumbs, cheese, almonds, garlic, salt and pepper.
• Place the olive oil in a shallow dish.
• Brush fillets in olive oil.
• Dredge fillets in breadcrumb mixture.
• Bake fillets for 15 minutes or until fish flakes easily when tested with a fork.

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, parsley and seasonings. Dip catfish in butter, then in crumb mixture. Arrange in a greased 13x9-in. baking dish. , Bake, uncovered, at 375° until fish just begins to flake easily with a fork, 20-25 minutes. If desired, serve with tartar sauce and lemon wedges.

Steps:

• In a shallow bowl, mix flour with salt and pepper. Dredge fillets in seasoned flour.
• In a large, nonstick skillet, heat oil over medium heat on stovetop. When oil is very hot, gently place fillets in skillet and cook for 3 to 4 minutes per side, or until fillets flake easily with a fork. Transfer fillets to a serving platter and keep warm.
• Wipe the skillet clean with a paper towel, and return to medium heat. Melt butter in skillet. Add almonds and cook until light brown. Add zest and lemon juice, stirring for 10 to 15 seconds. Pour sauce over fillets and garnish with parsley and lemon.

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

Steps:

• Preheat oven to 425 degrees.
• Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
• Spray a glass baking dish with Pam or olive oil.
• Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
• Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading.
• Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
• Bake at 425 for 10 to 12 minutes per side.
• Serve with lemon wedges for garnish.

Steps:

• Place butter in a 13x9-in. baking dish; heat in a 400° oven until melted. Spread butter over bottom of dish; cover with onion. , Arrange fish over onion; sprinkle with salt, dill and pepper. Combine the Parmesan cheese, mayonnaise, parsley and lemon juice; spread over fish. , Bake, uncovered, at 400° until fish flakes easily with a fork, 18-20 minutes. Sprinkle with almonds.