A delightful twist on a classic baked catfish recipe, featuring a flavorful herb crust.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking from the start.
Rinse the catfish fillets under cold water and pat them dry with paper towels.
Drying the fillets helps the coating adhere better.
In a mixing bowl, whisk together the eggs and milk until well combined.
Use a fork if you don't have a whisk handy.
In another bowl, mix the almond flour, parmesan cheese, parsley, oregano, garlic powder, salt, and black pepper.
Ensure the dry mixture is evenly combined for consistent flavor.
Dip each fillet into the egg mixture, then coat it thoroughly with the almond flour mixture.
Press the fillet gently into the coating to ensure it sticks.
Place the coated fillets on a greased baking sheet, rounded side up.
Use parchment paper for easier cleanup.
Bake the fillets in the preheated oven for 15 minutes, or until the fish flakes easily with a fork.
Check the fish at 12 minutes to avoid overcooking.
Serve the baked catfish warm, garnished with additional parsley if desired.
Pair with a lemon wedge for added freshness.
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