Catfish Saint James

4.1
(48)

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

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Prep Time:
8 hrs 20 mins
Cook Time:
25 mins
Total Time:
8 hrs 45 mins
Servings:
4
Yield:
4 servings

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

Directions

  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.

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.

Nutrition Facts (per serving)

1042 Calories
72g Fat
50g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1042
% Daily Value *
Total Fat 72g 92%
Saturated Fat 39g 193%
Cholesterol 270mg 90%
Sodium 902mg 39%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 8%
Total Sugars 11g
Protein 50g
Vitamin C 4mg 22%
Calcium 524mg 40%
Iron 5mg 27%
Potassium 982mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.