Description Edit

You'll love this classic catfish recipe, featuring Parmesan, onions. Make it spicy-to-taste with a dash of Tabasco.

Ingredients Edit

Directions Edit

  1. Place cheese, butter, mayonnaise, green onions, worcestershire sauce and tabasco sauce in a bowl and mix thoroughly. The cheese mixture can be made 24 hours in advance and refrigerated; soften at room temperature before using.
  2. Preheat the broiler.
  3. Poach catfish fillets, two or three at a time, in a skillet of lightly simmering water for 4 to 5 minutes. Gently lift fillets from water with a slotted spatula and set aside on a plate to drain.
  4. Place the fillets in individual au gratin dishes or in a baking pan large enough to hold them in a single layer. Spread 2 tablespoons of the cheese mixture over each fillet. Broil for 2 or 3 minutes or until the cheese mixture browns and fish flakes easily when tested with a fork. If using a baking pan, carefully lift fillets from the pan and place on serving plates; spoon some of the pan juices over each serving.
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