Parmesan Catfish Grenoble Recipe

Name: Parmesan Catfish Grenoble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 catfish fillets (about 4-6 oz. each); 3/4 cup freshly grated Parmesan cheese; 1 teaspoon smoked paprika; 1 tablespoon flat leaf parsley, chopped; 3 eggs, beaten; 1 cup flour (for dredging); Salt/pepper; Butter (for frying); 1 large lemon, zested, peeled, seeded, and roughly chopped; 2 tablespoons capers, drained; 1 sweet onion, diced; 1 large tomato, diced; 1/3 cup fresh scallion greens chopped

Servings: persons

4 catfish fillets (about 4-6 oz. each)
3/4 cup freshly grated Parmesan cheese
1 teaspoon smoked paprika
1 tablespoon flat leaf parsley, chopped
3 eggs, beaten
1 cup flour (for dredging)
Salt/pepper
Butter (for frying)
1 large lemon, zested, peeled, seeded, and roughly chopped
2 tablespoons capers, drained
1 sweet onion, diced
1 large tomato, diced
1/3 cup fresh scallion greens chopped

1
Season fish fillets with salt and white pepper.
2
In a shallow bowl, combine cheese, paprika, and parsley.
3
Dredge each fillet in flour, then into the beaten eggs, then into the cheese mixture, pressing firmly to make sure the fish is totally covered and as dry as possible.
4
Heat butter over medium flame and fry fillets until golden brown, about 3 minutes on each side.
5
Drain filets on paper towels and either serve immediately or hold in a warm oven until service
6
In a small bowl, combine lemon, tomatoes, capers, onions, scallions, and about 1 tablespoon of olive oil.
7
Just before service, heat this mixture on very high heat for just a moment so that the ingredients get hot, but are not cooked.
8
Spoon mixture over fish fillets and garnish with reserved lemon zest.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 catfish fillets (about 4-6 oz. each), 3/4 cup freshly grated Parmesan cheese, 1 teaspoon smoked paprika, 1 tablespoon flat leaf parsley, chopped, and more.

Yes, Parmesan Catfish Grenoble falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parmesan Catfish Grenoble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions