Reviewed: Oct. 1, 2009

Really liked this reciped. Took others ideas about adding breadcrumbs & cutting flour, it worked great. Also baked it at 375 for 30 minutes and it came out crispy. Would make again for sure.

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A

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Reviewed: Sep. 21, 2009

This is a good, mild flavored catfish. I like to eat healthy but I might try frying it next time...or at least baking it off the surface of the sheet pan so it doesn't get soggy.

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RussellC

Cooking Level: Intermediate

Home Town: Metairie, Louisiana, USA

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Reviewed: Aug. 30, 2009

I still made this recipe without the paprika, milk or flour and it still turned out very well! I'm a beginner with the cooking so it's not hard to make at all. My boyfriend loved it too!

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Mochasweetie86

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Reviewed: Jul. 12, 2009

My whole family loved this.Made exactly like the recipe stated. Was quick, easy and delicious

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cricketinwoods

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

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Reviewed: Apr. 21, 2009

VERY GOOd!

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calfrogylvr

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Reviewed: Feb. 5, 2009

I should have spent more time looking at other people's reviews before cooking. 15 minutes at 350 was not nearly enough time to cook thought the catfish. I did add breadcrumbs instead of some flour though and that added a great crunch.

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squigsdad

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Reviewed: Jan. 26, 2009

We weren't big fans. The flour was a little overwhelming and didn't all soak in, and there was a little too much pepper. Maybe fresh catfish would have helped (in the landlocked Midwest, you have to take what seafood you can get), but I won't be making this again.

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KERRI SKRUDLAND

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Reviewed: Jan. 16, 2009

Easy and excellent tasting. Would definatly make it again.

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Beth W.

Cooking Level: Beginning

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Reviewed: Jan. 10, 2009

Outstanding recipe. I did mine in a roaster oven and topped with some summer squash and zuzhini.

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rednec03

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Reviewed: Jan. 7, 2009

I normally study the reviews before trying out a new recipe, but this time I forgot to. I'm so glad I didn't b/c I probably wouldn't have made it if I had. The catfish turned out great, I don't eat fish, but my husband was raving about it. I made it exactly as the recipe called for. The only thing I did differently was to add a touch of lemon pepper seasoning to the tops of the catfish before pouring on the butter. I also had to bake it for another 5 minutes. Don't listen to the other reviews, the recipe is great as-is.

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Mrs. Hogan

Cooking Level: Intermediate

Home Town: Waxahachie, Texas, USA

Living In: Willis, Texas, USA

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Reviewed: Oct. 24, 2008

This was soooo good and so easy. I did substitute the flour with bread crumbs and the catfish with tilapia since it was what I had on hand. And I only used 1/8 c. of butter to decrease the fat. The last 3 minutes I broiled it to give it a crunchy exterior and it was awesome!

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CINDYBANA

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Harper Woods, Michigan, USA

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Reviewed: Sep. 8, 2008

This is the most delicious catfish recipe I have ever tasted! As I am dieting, I made a few modifications: I didn't use any egg, just dipped the fillets in the milk. I didn't use any flour but 1/3 seasoned breadcrumbs and 2/3 grated parmesan cheese, added garlic powder, a dash of garlic salt and placed the fillets on a cookie tray with aluminum foil sprayed with canola spray. Instead of pouring butter over the cutlets, I gently sprinkled parmesan on top of the fillets and then sprayed some I Can't Believe It's Not Butter on top. I baked it at 350 for about 10 minutes and it looked like nothing was happening so I set the oven to low broil for 5 1/2 minutes and it was moist and crisp around the edges. I shaved a few slivers of sharp cheddar and placed it on top of the fillets as previously suggested and left the fillets in the oven for 1 minute with the oven off just to melt the cheese. Absolutely delicious, thanks!

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SOLOMONAJ

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 24, 2008

As long as you leave it in the oven a little longer until it's a little crusty it will come out great! A side of angel hair with a parmesan sauce is excellent to pair with this. No one has ever NOT liked this!

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AMBROSIA1968

Cooking Level: Expert

Living In: Elmira, New York, USA

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Reviewed: Jul. 17, 2008

I can't imagine why anyone would give this recipe fewer than 5 stars! I did mess with it, but just barely. Come to think of it, even without the changes, it would STILL deserve five stars for how perfectly the fish turned out--talk about 'melt-in-your-mouth! I sprinkled garlic salt and lemon pepper all over the fillets just before putting them into the oven. After about 30 minutes, I sprinkled shredded colby-jack over them and waited until the top was nice and golden. This is one of the quickest, easiest, delicious recipes I've made. My five-year-old raved about it, and my two-year-old even ate it by the handful because a fork just couldn't do the trick quickly enough! To cut down on the butter puddle, you could put the fillets on a grill pan and put the whole pan in the oven.

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Anna Banana

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 27, 2008

Excellent new way of making catfish. I plan on trying this similar recipe on some chicken as well!

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BLUE144589

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Reviewed: Dec. 21, 2007

This is the BEST fish fillet recipe I've ever done! And, as an old traditional "mackeral snapper" I have many. I scaled it back to three fillets and used seasoned bread crumbs instead of flour. Otherwise, followed the recipe exactly. I used a cookie sheet with aluminum foil sprayed with vegetable spray and it was done in 20 minutes to perfection. The coating was browned, not quite as crisp as deep fried and that's fine. The texture of the fish was perfect- moist and flavorful. Wife usually uses tarter sauce and I usually use liberal amounts of lemon juice. This needed NOTHING ELSE, just fine the way it is. This would probably be a "five" without the seasoned bread crumbs, but I think it causes it to be a "BAM!-kick it up a notch" to even higher. This goes to the very top of my fish fillet list. This is definitely "company good." Thanks Deborah- you rock!!!

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Joe G.

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Reviewed: Oct. 25, 2007

This was delicious, it left me wanting more than my serving size. Good thing I made just enough!

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Patty

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Reviewed: Oct. 18, 2007

Great recipe. I substituted 3/4 Italian breadcrumbs, for some of the flour. I also baked for 30 mins to make fish crispier.

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SkiDarbonne

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Reviewed: Sep. 19, 2007

Agree with some of the other reviewers - went by the recipe and it was just too soggy - didn't seem to cook thoroughly either. Put it back into the oven several times to cook longer because it wasn't done.

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Venessa

Cooking Level: Expert

Home Town: Decatur, Alabama, USA

Living In: Olympia, Washington, USA

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Reviewed: Aug. 30, 2007

THe recipe as is is just a 3, but following the other people suggestions turned it up... here is waht we did. omit the flour, use seasonsed bread crumbs/cornmeal (you could use panko too), Old bay seasoning instead of paprika, and salt and pepper in the egg wash. I did 2 almost 1/2 lb fillets and cooked for 20 (flipping 1/2 way) at 375. Then i did 4-6 minutes under the broiler (flipping again). this crisped up the outside and left the inside soft and flaky. perfect. My kids (5, 2 and 2) are the pickiest eaters and they all loved mommies "fish sticks".

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