Catfish Saint James Recipe -
Catfish Saint James Recipe
  • READY IN ABOUT 9 hrs

Catfish Saint James

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    8 hrs 20 mins
  • COOK

    25 mins

    8 hrs 45 mins


  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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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Aug 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.

Most Helpful Critical Review
Mar 11, 2008

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.


42 Ratings

Apr 06, 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.

Apr 06, 2003

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

Dec 05, 2003

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.

Jan 27, 2005

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. There was extra mixture leftover but the fish was so good I didnt care. I did reduce the amount of butter to about 1/4 and my fish browned very nicely. HIGHLY recommend, both my husband and little girl loved it.

Feb 29, 2004

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.

Aug 03, 2005

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...


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  • Calories
  • 1042 kcal
  • 52%
  • Carbohydrates
  • 50.2 g
  • 16%
  • Cholesterol
  • 270 mg
  • 90%
  • Fat
  • 71.5 g
  • 110%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 49.7 g
  • 99%
  • Sodium
  • 902 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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