This original entrée represents a marriage of the Deep South in the United States and the Northern Tuscan region of Italy. . .and my husband and I love both regions and both cuisines. . .
–catfish fillet (2 medium or 1 large)
–shredded Parmesan cheese (one-third cup)
–Creole seasoning (1 tablespoon; I used Tony Chachere’s Original Creole Seasoning)
–Panko plain breadcrumbs (one-half cup)
–egg (2; beaten vigorously)
–Tuscan herb extra virgin olive oil to taste (or sprinkle catfish with basil, oregano, powdered garlic, and thyme to taste)
–salt and pepper to taste
1 – Place salted and peppered egg in a small mixing bowl. Beat vigorously.
2 – On a large plate, spread Panko breadcrumbs, and then place Parmesan cheese on top.
3 – Using a fork, place the fillet in the egg to coat well. Then place atop the breadcrumbs and Parmesan. Sprinkle Creole seasoning on the catfish. Then place the breaded fish in the egg a second time, and then return to the breadcrumbs and Parmesan. Roll the fish over, and sprinkle more Creole seasoning on the other side.
4 – Place the breaded catfish in a covered baking dish. Do NOT add water. Sprinkle with Tuscan herb extra virgin olive oil; or use regular extra virgin olive oil and the spices (basil, oregano, garlic, thyme).
5 – Microwave on high for 4 minutes. Do not overcook.
6 – Serve the catfish hot.