Recipe By DEBNJAMES
Rating
Published Jul 24th
Prep 8h 20m Cook 25m Additional - Ready In 8h 45m
Servings 4 servings Calories 1042.3

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

Recipe Ingredients

  • 4 (8 ounce) fillets catfish
  • 1 (12 fluid ounce) can evaporated milk
  • 1 ½ cups all-purpose flour
  • ½ cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 2 teaspoons baking powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground dry mustard
  • 1 tablespoon onion powder
  • salt and pepper to taste
  • 1 cup butter, melted

Cooking Directions

  1. 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. 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. 3 Lightly grease a rimmed baking sheet and place coated filets in pan. Drizzle melted butter over filets.
  4. 4 Bake in preheated oven for 25 minutes, or until firm and flaky. Serve hot.

Nutrition Facts

  • Calories 1042.3
  • Carbohydrate 50.2 g
  • Cholesterol 270.2 mg
  • Fat 71.5 g
  • Fiber 2.2 g
  • Protein 49.7 g
  • Saturated Fat 38.5 g
  • Sodium 902.3 mg
  • Sugar 10.9 g

Chef's Notes

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.

Reviews

  1. Didn't like this at all. I cut the butter down by half and was still too much. I felt like it tasted too fatty between the fish and butter. Didn't get crispy at all.
  2. Very good recipe. Made with catfish nuggets instead of filets. Used whole wheat flour instead of all purpose and cut the butter down to 1/2 cup. The entire family really liked this and called it a 'keeper'. Served with green beans and tomato salad. Thank you for sharing.
  3. The taste of the catfish was great! I thought it was very flavorful. We followed the recipe to a T and marinated the fish for about 24 hours in the fridge. Will definitely make again.
  4. This recipe was great! I added a few dashes of Essence of Emeril to the breading after reading it could be bland. The flavor was awesome and my kids loved it! I even forgot to add the butter after breading the fish and it still tasted good! Can't wait to try it again...
  5. This fish was excellent. I marinated my fish in whole milk overnite and I prepared the flour mixture in a ziplock bag so that it would be easy to coat the fish. I reduced the amount of flour to about 3/4 of a cup but left the other seasonings the same because I like seaoning. - Read more ...
  6. Very good and tasty. As stated in a previous review a lot of flour mixture was left over so I divided it up before I used it. After baking the coating was slightly wet so I broiled for 8-10 minutes. Squeeze some fresh lemon juice on top and use tartar sauce for dipping.
  7. The flavor and texture are both wonderful in this easy to prepare dish. I only had time to marinate the fish about 2 hours but it still came out juicy and tender. Husband and son raved. I did whip up a litte lemon/butter sauce to serve on top but it really wasn't needed.
  8. 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 - Read more ...
  9. 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.
  10. Wonderful! I've never had such moist flavorful catfish-even my kids loved it! Definitely worth the wait to marinate!
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