Baked Marinated Catfish

    6 hours 40 minutes

    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.

    44 people made this

    Serves: 4 

    • 4 (250g) fillets catfish
    • 1 (375g) tin evaporated milk
    • 1 1/2 cups (185g) plain flour
    • 1/2 cup grated Parmesan cheese
    • 1 tablespoon Italian mixed herbs
    • 2 teaspoons baking powder
    • 1 tablespoon garlic powder
    • 1 tablespoon ground dry mustard
    • 1 tablespoon onion powder
    • 1 pinch salt and pepper, to taste
    • 250g butter, melted

    Preparation:15min  ›  Cook:25min  ›  Extra time:6hours marinating  ›  Ready in:6hours40min 

    1. Wash and dry catfish fillets. Place fillets in a shallow dish and pour milk over them. Cover and refrigerate for 6 hours or overnight.
    2. Preheat oven to 200 degrees C.
    3. In a large mixing bowl combine flour, cheese, Italian mixed herbs, baking powder, garlic powder, dry mustard, onion powder, salt and pepper. Dust fillets in flour mixture.
    4. Lightly grease a rimmed baking tray and place coated fillets in it. Drizzle melted butter over fillets.
    5. Bake in preheated oven for 25 minutes or until firm and flaky. Serve hot.

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    Reviews in English (38)


    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)