Catfish Saint James

Catfish Saint James

35
DEBNJAMES 2

"Easy and delicious baked catfish. The key is to marinate the filets overnight."

Ingredients 8 h 45 m {{adjustedServings}} servings 1042 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1042 kcal
  • 52%
  • Fat:
  • 71.5 g
  • 110%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 49.7 g
  • 99%
  • Cholesterol:
  • 270 mg
  • 90%
  • Sodium:
  • 902 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Wash and dry catfish filets. Place filets in a shallow dish and pour milk over them. Cover and refrigerate for 6 hours or overnight.
  2. Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, combine flour, cheese, Italian seasoning, baking powder, garlic powder, dry mustard, onion powder, salt and pepper. Dredge filets in flour mixture.
  3. Lightly grease a rimmed baking sheet and place coated filets in pan. Drizzle melted butter over filets.
  4. Bake in preheated oven for 25 minutes, or until firm and flaky. Serve hot.
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Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 35

  1. 42 Ratings

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CookieMama
8/15/2003

Great tasting recipe! Just a couple of things, though: the amount of breading is enough for three preparations of this recipe (this isn't a guess, I actually used it three times ... I divided it up before I breaded the fish, 'cause you don't want to use breading that's touched the fish, obviously). I kept the extra breading in the fridge b/c of the parmesan. Also, you can use regular milk instead of evaporated, and much less melted butter than the recipe calls for (I think I used 1/4 cup). This recipe was great on red snapper as well! My little girls LOVE this recipe.

BRLARSEN
4/6/2003

My husband and kids really loved the recipe. I didn't have the canned milk so I just marinated in regular milk for the day in the fridge. I also added some breadcrumbs to the top before I drizzled the butter. It was very good and easy to prepare.

CHEFKITTY
4/6/2003

Wonderful! I've never had such moist, flavorful catfish-even my kids loved it! Definitely worth the wait to marinate!