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Catfish Saint James

Catfish Saint James


"Easy and delicious baked catfish. The key is to marinate the filets overnight."
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8 h 45 m servings 1042 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • 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.


  • 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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Read all reviews 37
  1. 44 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 ...

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 driz...

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

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 w...

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...

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 m...

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 ...

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.

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...

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