French-Quarter Catfish With Bearnaise Sauce Recipe

Name: French-Quarter Catfish With Bearnaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 3/4 pound pan-dressed catfish, skinned (fresh or frozen); 3/4 cup French dressing; 2 cups fine dry bread crumbs or Panko; 1 tablespoon butter or margarine, melted; 1/½ teaspoons fines herbes; 1 1/2 teaspoons paprika; 1 teaspoon instant minced onion; 3/4 teaspoon salt; 1/2 teaspoon celery salt; Bernaise Sauce; 4 egg yolks; Juice of 1 lemon; 2 cups (4 sticks) butter, melted; Salt and freshly ground peper to taste; 2 tablespoons capers, drained; ¼ cup chopped fresh parsley; 1 tablespoon tarragon vinegar

Servings: persons

6 3/4 pound pan-dressed catfish, skinned (fresh or frozen)
3/4 cup French dressing
2 cups fine dry bread crumbs or Panko
1 tablespoon butter or margarine, melted
1/½ teaspoons fines herbes
1 1/2 teaspoons paprika
1 teaspoon instant minced onion
3/4 teaspoon salt
1/2 teaspoon celery salt
Bernaise Sauce
4 egg yolks
Juice of 1 lemon
2 cups (4 sticks) butter, melted
Salt and freshly ground peper to taste
2 tablespoons capers, drained
¼ cup chopped fresh parsley
1 tablespoon tarragon vinegar

1
Thaw fish if frozen. Wash and dry fish. Brush fish inside and outside with the French dressing; arrange in a shallow dish. Refrigerate, covered , for 1 to 2 hours, brushing French dressing over fish several times.
2
In a large bowl, combine breadcrumbs, butter or margarine, fines herbes, paprika, onion, salt and celery salt; mix. Roll fish in crumb mixture, then arrange on a well-oiled shallow baking pan. Bake in a preheated 350 degree oven for 30 to 35 minutes, or until fish flakes easily when tested with a fork. While fish is baking, make Bernaise Sauce and keep warm.
3
Bernaise Sauce: In the top part of a double boiler, beat egg yolks and lemon juice. Set top pan over bottom pan filled with hot water, and cook slowly, never allowing water in the bottom pan to come to a boil. Slowly add melted butter to egg yolks, stirring constantly with a wooden sppon. Add salt and pepper, capers, parsley and vinegar. Makes about 3 cups.

1172

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 3/4 pound pan-dressed catfish, skinned (fresh or frozen), 3/4 cup French dressing, 2 cups fine dry bread crumbs or Panko, 1 tablespoon butter or margarine, melted, and more.

Yes, French-Quarter Catfish With Bearnaise Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

French-Quarter Catfish With Bearnaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions