Reviewed: Sep. 2, 2009

This was good. Made as stated, we enjoyed it but something was missing. It almost needed something to give it a crunch.

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jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

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Reviewed: Jul. 10, 2009

Quick and easy, however I should have read the reviews in advance....Way to much butter..

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chuck

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Reviewed: Mar. 7, 2009

My family liked this recipe a lot. The catfish was easy to make, cooked perfectly, and had a really nice flavor. The only problem I had was with the amount of butter. As another reviewer suggested I cut the butter down to 1/4 cup and I thought even that was too much. I would make it again and cut the butter down even more- just a light drizzle would be great. I used 2% milk and thought that was fine.

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LOVELEIGH98

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Reviewed: Jan. 27, 2009

This wasn't bad. I am looking for a kickin' catfish recipe. Everything I have tried on my own has failed. I did not have dry mustard or onion, substituted creole and old bay seasoning 1 tbs each. I also flashed it under the broiler at the end. Next time I'll try frying it in olive oil and half the butter.

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karena

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

I followed the recipe exactly but only made half of it since I had less catfish than it called for. I really enjoyed the spice combination, and it turned out great! Thanks for sharing!

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Tabitha

Cooking Level: Expert

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Reviewed: Mar. 11, 2008

Didn't like this at all. I cut the butter down by half and was still too much. I felt like it tasted too fatty between the fish and butter. Didn't get crispy at all.

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SaraJ

Cooking Level: Expert

Home Town: Tomahawk, Wisconsin, USA

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Reviewed: Jul. 20, 2007

This is actually a good recipe. I recomend going over the reviews. My only added suggestion is to cut the butter by a third to a half to get the fish a bit more crispy, other than that I dig it.

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streetgang

Cooking Level: Intermediate

Home Town: Cleburne, Texas, USA

Living In: Conroe, Texas, USA

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Reviewed: Jun. 8, 2007

I'm not a catfish fan so I made this just for Husband. He LOVED the seasoned coating but said he would have preferred it pan-fried in butter. I'll do that next time. Great easy recipe. Thanks, Dinah!

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Caroline C

Cooking Level: Expert

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Reviewed: Apr. 16, 2007

Very good recipe. Made with catfish nuggets instead of filets. Used whole wheat flour instead of all purpose and cut the butter down to 1/2 cup. The entire family really liked this and called it a 'keeper'. Served with green beans and tomato salad. Thank you for sharing.

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ARIANNAC

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Reviewed: Dec. 19, 2006

We thought this was pretty good. I made a few changes, as suggested, and thought it was a great change from the way I usually make catfish. I'll definitely use this recipe again sometime.

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KAYCEE73

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2006

The taste of the catfish was great! I thought it was very flavorful. We followed the recipe to a T and marinated the fish for about 24 hours in the fridge. Will definitely make again.

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EMILESVT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Midlothian, Virginia, USA

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Reviewed: Jun. 21, 2006

Wasn't overly impressed with this recipe. It was bland, and did not crisp up at all. Wouldn't make it again.

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WINNIETHEPOOH83

Cooking Level: Expert

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Reviewed: Oct. 9, 2005

quick and easy, I used whole milk and tweaked the spices because it sounded a little bland for my taste. The Italian spice give the fish a unique taste that is not everyday. I had a pound of catfish and this recipe was enough for the entire pound.

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XAITHIA

Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA

Living In: York, Pennsylvania, USA

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Reviewed: Aug. 3, 2005

This recipe was great! I added a few dashes of Essence of Emeril to the breading after reading it could be bland. The flavor was awesome and my kids loved it! I even forgot to add the butter after breading the fish and it still tasted good! Can't wait to try it again...

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LUVZ2BAKE1

Cooking Level: Intermediate

Home Town: Elk Grove Village, Illinois, USA

Living In: Streamwood, Illinois, USA

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Reviewed: Jul. 22, 2005

This recipe is great! I made this for my husband and he could not stop talking about how good it is. The batter was way more than we needed for 4 pieces of fish, but that's okay. I just put it in the refrigerator for next time.

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LACOLE

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Reviewed: May 13, 2005

not a big fan...didn't like the italian twist on the catfish. probably won't make again, although the breading made so much that I set half of it aside before flouring the fish.

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DELTASIG86

Cooking Level: Intermediate

Home Town: Parma, Ohio, USA

Living In: Mayfield Heights, Ohio, USA

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Reviewed: Mar. 3, 2005

Very good. Followed the directions exactly except I only used 4 tbsp of butter instead of 8 tbsp. I thought the leftovers were even better the next day.

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LESLEYfromWI

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Reviewed: Feb. 18, 2005

I followed the recipe exactly except that I marinated the fish in whole milk instead of evaporated as another reviewer suggested. Still, I was not impressed with this dish. It was edible, but not something I would make again. I thought it was very bland and it wasn't as "crispy" as I had expectd.

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MARATHONMOMM

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Reviewed: Jan. 27, 2005

This fish was excellent. I marinated my fish in whole milk overnite and I prepared the flour mixture in a ziplock bag so that it would be easy to coat the fish. I reduced the amount of flour to about 3/4 of a cup but left the other seasonings the same because I like seaoning. There was extra mixture leftover but the fish was so good I didnt care. I did reduce the amount of butter to about 1/4 and my fish browned very nicely. HIGHLY recommend, both my husband and little girl loved it.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Dec. 10, 2004

About half the amount of this recipe worked for a pound of catfish nuggets. Very good flavor! Make sure to use a shallow baking dish so that your fish browns well. Ended up marinating in milk (2%) and for longer than instructed, but still turned out very well.

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