The trick to these divine catfish fillets is to soak them overnight in evaporated milk. I was amazed at how great the catfish was with this simple method.
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. - 13 Mar 2003 (Review from Allrecipes USA and Canada)
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. - 16 Jan 2002 (Review from Allrecipes USA and Canada)
Wonderful! I've never had such moist, flavorful catfish-even my kids loved it! Definitely worth the wait to marinate! - 27 Nov 2000 (Review from Allrecipes USA and Canada)