Pecorino Encrusted Catfish – TCI

Pecorino Encrusted Catfish

Recipe from Nick Wallace

Serving Size: 4

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What you’ll need:

  • 4-pound catfish fillets
  • 1 cup Panko bread crumbs
  • 2 tablespoons grated pecorino cheese
  • 1 1/2 teaspoons dried oregano and basil
  • /4 teaspoon paprika
  • 1 tablespoon chopped cilantro
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse or ground black pepper
  • 2 large eggs beaten
  • 1/4 cup whole milk
  • Nonstick Spray

How to prepare:

Preheat the oven to 400 degrees F.

Grab a shallow pan, sheet pan.

Coat the inside of the baking pan with nonstick pan spray.

In a pie pan or shallow dish, mix the breadcrumbs, cheese, spices, salt, and pepper; set it aside.

In another pan or dish, combine the egg and the milk.

Dip each fish fillet in the milk mixture.

Coat each fish in the crumb mixture on both sides.

Arrange the fillets in one layer in the baking pan.

Bake them for 15 to 20 minutes, or until the fish flakes easily with a fork, or the internal temperature reaches a minimum of 145°F with a food thermometer.