Catfish Saint James So Tasty

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Saturday, December 10, 2011

Catfish Saint James

"Easy and delicious baked catfish. The key is to marinate the filets in a single day."

Ingredients :

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

Instructions :

Prep : 8H20M	Cook : 4M	Ready in : 8H45M

Wash and dry catfish filets. Place filets in a shallow dish and pour milk over them. Cover and refrigerate for 6 hours or overnight.
Preheat oven to 400 levels F (two hundred levels C). In a huge blending bowl, combine flour, cheese, Italian seasoning, baking powder, garlic powder, dry mustard, onion powder, salt and pepper. Dredge filets in flour mixture.
Lightly grease a rimmed baking sheet and location coated filets in pan. Drizzle melted butter over filets.
Bake in preheated oven for 25 minutes, or till firm and flaky. Serve hot.

Notes :

The nutrients statistics for this recipe includes records for the total quantity of the marinade components. Depending on marinating time, substances, cooking method, etc., the real quantity of the marinade ate up will vary.

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