Baked Catfish A'La Meuni'Ere
Submitted by WW Kay
Cajun-style baked catfish coated in cracker meal and Parmesan with lemon-herb seasoning, baked in rich meunière sauce until flaky. A Southern fish fry without the fryer.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minAll the crispy, buttery satisfaction of a classic meunière without hauling out the deep fryer or splattering oil across the stovetop.
Catfish fillets get dipped in beaten egg, rolled in a crunchy coating of cracker meal, grated Parmesan, and lemon-herb seasoning, then laid right into a pool of meunière sauce in the baking dish.
The fillets get flipped once to coat both sides, and the oven does the rest. Forty minutes later, the coating is golden and crunchy, the fish is flaky and moist, and the butter sauce has soaked into every crack.
This is Southern baked fish at its finest. Serve it with rice, coleslaw, and a squeeze of lemon.
Pro Tips
- Turn the fillets in the sauce before baking so both sides pick up that buttery richness.
- Don’t skip the Parmesan in the coating. It adds savory depth and helps the crust brown.
- The fish is done when it flakes easily with a fork. Don’t overbake or it dries out fast.
Ingredients
Directions
Thaw frozen fish accoding to package directions.
Beat Egg and Water.
Combine cracker meal, Cheese and seasoning; dip fish fillet in beaten Egg, then roll in crumb mixture.
Pour Meuni`ere Sauce in shallow bakin dish; place fillets in dish, turning once or twice to coat both sides well.
Bake in preheated 350℉ (180℃) for 40 minutes or until fish flakes ea sily.
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