Crunchy Catfish Fillets with Lemon-Parsley Sauce


2 eggs
2 tablespoons water
1/2 cup crackers, crushed
1/3 cup Parmesan cheese, grated
1 tablespoon Italian seasoning
2 pounds catfish
2 tablespoons butter, melted
3 green onions, chopped
2 tablespoons lemon juice
1/2 cup butter, melted
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire Sauce
1/8 teaspoon liquid hot pepper sauce


Preheat oven to 350 degrees. In a shallow or flat bowl combine 2 eggs and 2 tablespoons water; beat well and set aside. In another shallow or flat bowl, combine 1/2 cup crushed crackers, 1/3 cup grated parmesan cheese, 1 tablespoon Italian seasoning; set aside. Dip 2 pounds catfish in the egg mixture, then in the seasoned cracker crumbs, coating well. Transfer to a greased baking dish and drizzle 2 tablespoons melted butter on top. Bake for 30 minutes. Meanwhile, in a saucepan, combine 3 chopped green onions, 2 tablespoons lemon juice, 1/2 cup melted butter, 1 tablespoon parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons worcestershire sauce, and 1/8 teaspoon liquid hot pepper sauce. Simmer for 3 minutes then pour over the cooked catfish.

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