Reviewed: Feb. 14, 2007

My husband really enjoyed this dish, I am making it again for Valentine's Day!

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Reviewer:

ZACATECAS

Cooking Level: Expert

Home Town: Eagle Pass, Texas, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Jul. 5, 2006

This was an excellent recipe for catfish. I used nuggets, not filets, and walnuts, instead of pecans (hey, use what you have...). We LOVED it. Let it get a little crunchy on the edges and it's perfect.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: May 2, 2006

I'm not big on "hot" food, so I substituted Old Bay for the cajun seasoning. I thought it gave the dish the right peppery flavor without being overpowering. The combination of the seasoning and pecans was really nice. Might want to think twice about squeezing some lemon juice over the finished product, I found it overpowered the other flavors. Can't wait to share this with my boyfriend!

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Reviewer:

DELTASIG86

Cooking Level: Intermediate

Home Town: Parma, Ohio, USA

Living In: Mayfield Heights, Ohio, USA

Reviewed: Apr. 9, 2006

This was delicious! I wanted to do something other than the traditional fried catfish. Very flavorful! I served it with cajun red beans & rice and my husband and I loved it!

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Reviewer:

KENTIBUR

Cooking Level: Intermediate

Home Town: Laurens, South Carolina, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Mar. 28, 2006

Very easy. The pecan/cajun seasoning combo was a little weird at first, but I got used to it. I think I was expecting something w/ some sweetness b/c of the pecans. Next time I'll try a little brown sugar as someone suggested.

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Reviewer:

CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 28, 2006

Excellent, I double the amount of pecans and I thought the recipe didn't make enough mixture to put on top of the fish so I doubled that also to give it a nice rich flavor. Also when finished I drizzled a little lemon juice on top.

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Reviewer:

Danielle Alexis

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Mar. 18, 2006

It was just ok, probably won't make again

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Reviewer:

remharri

Cooking Level: Beginning

Home Town: Corpus Christi, Texas, USA

Living In: Avon, Indiana, USA

Reviewed: Nov. 1, 2005

this was really great! used a mix of cajun spices.

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Reviewer:

MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

Reviewed: Oct. 19, 2005

I really liked this recipe and the family loved it as well. I used a little extra parmesan cheese because we love cheese. The flavors were great and I will definitely make this again.

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Reviewer:

BETHFRIEDMAN

Reviewed: May 8, 2005

Instead of using the Cajun Seasoning and thyme leaves listed in the recipe, I substituted approx. 1 tablespoon of Bayou Blast, a.k.a. Emeril Lagasse's Essence mixture (2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried oregano, 1 tablespoon dried thyme). My husband always keeps some Bayou Blast on hand in a little plastic tub, and it's a tried-and-true addition to any Cajun recipe we try. That was the only thing I changed about this recipe, and the result was excellent! One of the best catfish recipes I've tried, and I've done a bunch of them.

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