Roasted Catfish with Sweet Potato and Herb Crust

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss sweet potato wedges with 2 tablespoons melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large baking sheet. Spread in a single layer and roast for 18-20 minutes, stirring halfway through, until golden and caramelized.

   Tip: Cut wedges to uniform thickness for even cooking.

2. 2

   While potatoes roast, combine panko, thyme, rosemary, garlic powder, paprika, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow bowl. Pour beaten eggs into another shallow bowl.

   Tip: The herb mixture can be prepared ahead and stored in an airtight container.

3. 3

   Pat catfish fillets dry with paper towels. Dip each fillet into beaten egg, shaking off excess, then press firmly into the herb-panko mixture, coating both sides evenly.

   Tip: Dry fish ensures better coating adhesion and crispier crust.

4. 4

   Heat remaining 3 tablespoons butter in a large oven-safe skillet over medium-high heat until foaming. Once butter is hot, carefully place coated catfish fillets in the pan without crowding. Sear for 3-4 minutes per side until golden brown.

   Tip: Work in batches if necessary to avoid overcrowding the skillet.

5. 5

   Transfer the skillet to the oven and bake catfish for 6-8 minutes until the fish flakes easily with a fork and internal temperature reaches 145°F (63°C).

   Tip: The residual heat from the pan continues cooking the delicate fish.

6. 6

   Remove skillet from oven. Drizzle lemon juice over the catfish fillets. Arrange roasted sweet potatoes around the fish on a serving platter.

   Tip: Fresh lemon juice brightens all the flavors just before serving.

7. 7

   Garnish with fresh parsley and serve immediately while everything is hot and crispy.

   Tip: The contrast of temperatures and textures makes this dish memorable.