My Uncle Peter always makes this dish for us when he visits from Louisiana. The catfish are yummy and tender and the house doesn’t smell fishy when this dish is in the oven.
Preheat oven to SRT (Standard RedNeck Temp) 350 degrees F.
Line a shallow baking pan with foil.
Wash fillets and put in pan.
Use seasoned salt and pepper to season both sides of the fillets. If you need more than the 1/2 teaspoon called for, then use more!
Sprinkle the lemon juice over each fillet, making sure not to wash off the seasonings.
Place one tablespoon of butter on each fillet.
Cover the butter and fillets with whole crackers. Again, if it takes more than the 1/2 box called for then use more. Just make sure the fish is covered with crackers.
Put on middle rack of oven and bake until crackers are a GOLDEN brown. No matter the size of the fillets, the crackers will not brown until the fish is ready.
This is wonderful with a salad with a light vinaigrette. But don’t tell my uncle I said that.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 2 Level: Easy
by Lori Kemph | Mutt & Chops in
Main Courses
Prep: Cook:
Serves: 2 Level: Easy
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