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Reviewed: May 10, 2008

This was a very good recipe, but I have to agree with a previous reviewer on the time. About 2-3 minutes per side, tops! This is similiar to another catfish recipe that my family and I frequently cook made with mustard and corn meal. That reciep to follow. This is definitely a "keeper!" Nicely done!

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RCHEISS

	Cooking Level: Expert Home Town: Mayfield Heights, Ohio, USA Living In: Wickliffe, Ohio, USA
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Reviewed: Nov. 28, 2007

Ahh the crust was so good. I used this crappy basa fish (basa is flavorless! but cheap, and all I had on hand), and didn't have cornmeal so instead used tempura flakes, which stuck better after an eggwash. Mmmmm. Way good. Also I didn't have buttermilk, so I found an alternative recipe using 1 tablespoon of lemon juice to 1 cup of milk. So I don't know how the recipe is really SUPPOSED tot taste like, but my poorcollegestudent version had the most delicious crust ever! I would have never thought to use grill seasoning. So good!

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Reviewer:

Squish


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Reviewed: Sep. 28, 2007

I used tilapia, and substituted seafood seasoning for the steak seasoning. I would have incinerated the fish if I'd cooked as long as recommended--I think I cut cook time almost in half (just check the underside for color). This was so incredibly, amazingly good--the fish was mild and flaky, the crust crunchy and satisfying. Just season to your taste!

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KLOKANEK

	Cooking Level: Expert Home Town: Charleston, South Carolina, USA Living In: Austin, Texas, USA
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Reviewed: Nov. 20, 2006

Simply delicious. This is one of the best tasting catfish I have ever eaten.

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Reviewer:

Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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Reviewed: Jun. 16, 2005

Wonderful - Modified the steak seasoning amount because of a previous review. Cooked the fish on a grill on a griddle and it was wonderful - thank you.

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Reviewer:

MEGGELER


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Reviewed: Sep. 29, 2004

Tasty! Fried mine in corn oil, and you definitely need to let it drain for a goodish while, or it is still pretty greasy.

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ZONIGUANA

	Cooking Level: Expert Home Town: Wiesbaden, Hessen, Germany Living In: Enosburg Falls, Vermont, USA
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Reviewed: Apr. 1, 2004

This was ok. A little on the bland side.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Mar. 12, 2004

I enjoyed this recipe. Its quick & easy and there are other seasonings that you can add to it to spruce it up even more! You have to be careful though. If you have some large fillets, you'll have to allow them to cook a little longer, but the recipe is great!

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MARK BAUER

	Cooking Level: Beginning Home Town: Springfield, Virginia, USA Living In: Front Royal, Virginia, USA
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Reviewed: Feb. 12, 2004

OK, but I thought it needed additional seasoning. Good coating texture and color.

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Reviewer:

YOKLEY

	Cooking Level: Intermediate Home Town: Muskogee, Oklahoma, USA Living In: Monument, Colorado, USA
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Reviewed: Jun. 3, 2003

Great ! The flavor is really savory.

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Reviewer:

MRSTAMAYOLOPEZ


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