Catfish in Parmesan Crust

To make the Parmesan-crusted catfish, cut the large catfish fillet crosswise down the middle, salt, rub with the pressed garlic and paprika powder, and refrigerate for an hour.

In a large skillet, heat oil a finger’s width apart. Until the oil is hot, coat the catfish fillet in Parmesan cheese. Then fry out, turning once in the oil, and serve.

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