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Reviewed: Oct. 25, 2008

Wow...GREAT recipe. Take the other reviewers advice and double the dry ingredients. I follwed this recipe exactly as written with the exception of adding about 5 dashes of hot sauce (we like it spicy down south) and my catfish turned out wonderful. Thanks for the recipe. This one's a keeper.

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Reviewer:

CJ

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Oct. 4, 2008

My whole family loved this -- even my 5-yr old who hates fish! Great recipe as is.

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chickieboo

	Cooking Level: Expert Home Town: Boonton, New Jersey, USA
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Reviewed: May 24, 2008

I cook this for some guess. They thought that it was good, but It did come out like thought it would. I am going to try it again.

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Preston Moore

	Cooking Level: Beginning Living In: Chicago, Illinois, USA
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Reviewed: Mar. 31, 2008

This was awsome! We totally devoured it! You do need to double the recipe for the coating. BTW, I didn't have time to let them sit in the fridge, so I just started frying them as soon as I had them all prepared. It worked just fine, no problems whatsoever! Thanks for the recipe!

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Reviewer:

TourSi

	Cooking Level: Intermediate
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Reviewed: Jan. 29, 2008

I gave this recipe a 3 because of the way it was written. Normally I read the reviews, but this time I thought with these ingredients, you can't go wrong....boy I was wrong. I ended up making 3 batches of the breading (I used 3 lbs of fish, so I had changed the number of servings). Doing the batches on the fly was a pain. Then I had used partially frozen fish, so my breading was basically mush before frying, and letting it sit in the fridge. My recommendations are to double or triple this recipe, use fresh or completely thawed fish, and when putting it in the fridge, make sure it is in a single layer in your pan. By the way the taste of the seasoning, wasn't bad, but wasn't my favorite by far.

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Brenda

	Cooking Level: Expert Home Town: Blue Rapids, Kansas, USA Living In: Odell, Nebraska, USA
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Reviewed: Jan. 1, 2008

I tried this recipe as my first foray into cooking catfish. It was easy to follow and came ouot pretty good. The only problem we had with it was it was too salty from the cajun seasoning (Tony Cachere's). I doubled the dry ingredients per other reviewer's suggestions, and still had to make more when I had about 1/3 of my fish left and not enough breading. For the second batch of breading I skipped the seasoning and added the spices myself - garlic powder, ground cayenne & chili peppers, and a dash each of paprika & cumin. Much better because it wasn't salty. All in all a good recipe but watch out for the salt in your seasoning!

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Reviewer:

HAM73

	Cooking Level: Expert Home Town: Madison, Maine, USA Living In: Greenville, South Carolina, USA
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Reviewed: Jul. 1, 2007

We subbed bread crumbs for the cornmeal. Used a big non-stick pan with canola and 2 minutes a side did the trick.

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Reviewer:

Melissa


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Reviewed: Feb. 28, 2007

Excellent recipe for spicy, crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE the dry mixture as you will not have enough to coat all the fish.

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Reviewer:

Anne Marie Sweden

	Cooking Level: Intermediate
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Reviewed: Feb. 10, 2007

This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side, I find it is best to drain on a rack placed on top of the paper towel, the rack will keep the fish crispy along with frying at the proper temperature.

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Reviewer:

Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Oct. 2, 2006

Just LOVELY. Only thing was I had to use 2 eggs and three "batches" of the breading for the amount of fish. Used a bit more oil (peanut) for the frying too. Fish came out great. Crispy, not spicy hot, just enough to warm your mouth up, then juicy, tender, flaky fish. Great the next day too.

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BARNKITTY

	Cooking Level: Expert
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Reviewed: Jul. 15, 2006

This was wonderful. It was my first attempt at catfish and it turned out great. Hubby loved it too! thanks it will be made again and again.

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Reviewer:

MBlakeman

	Cooking Level: Intermediate Home Town: Hamlin, West Virginia, USA Living In: Barboursville, West Virginia, USA
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Reviewed: Jul. 9, 2006

My husband and I love this recipe. I do think it needs a bit of salt or something, but I guess I'll just have to use some tartar sauce. I also am trying to figure out what will help the batter to stick to the fish a little better- if eaten right away, it's perfect, but after a few minutes of waiting for everyone to get to the table, the batter is starting to get a little bit less crispy and a little bit wilty. But overall very tasty!

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Reviewer:

kristen m

	Cooking Level: Intermediate Home Town: Riverside, Illinois, USA Living In: Brookfield, Illinois, USA
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Reviewed: Feb. 6, 2006

My husband and I "LOVED" this recipe. I changed only one thing, I had to use yellow mustard rather than ground mustard because I didn't have any. Incorporating fish into our diet will be a sinch, if I can find more recipes as good as this one.

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Reviewer:

cruz


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