Reviewed: Aug. 5, 2011

Absolutely the family favorite! I tried this on the catfish that my husband caught and its great. It will be the only breading that I will use on fish from now on. Add more lemon pepper if you want a more robust lemon-pepper flavor. That is what I did and it's delicious. Thank you for sharing as I have been searching for the perfect breading batter.

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Reviewer:

mthorton06

Reviewed: May 17, 2011

Loved it! Added more cornmeal, less flour and more then doubled the lemon pepper.

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Reviewer:

Jschultz

Reviewed: Nov. 21, 2010

Very simple choice for making basa(catfish). Next time will add more lemon and salt as it lacked some flavour, and try another cooking method. Overallfairly good recipe.

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Reviewer:

fatme

Reviewed: Aug. 29, 2010

Tasty, but like another user noted, I somehow ended up burning some of the filets (first one turned out great). At medium-high heat, the butter seems to turn a brackish color which I assume is causing the burnt fish. This is probably a sign that I need to back off the heat a little.

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Reviewer:

kevinkuei

Reviewed: Aug. 15, 2010

wonderful! My sons first catch made to this recipe and even the finicky eaters loved it! Added 3tsp season salt and a few pinches of dill. Made optional with 1Tbl spoon of cayenne and 4 Tbl spoon of paprika and was wonderful also thanks!

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Reviewer:

Randall

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Living In: Rialto, California, USA

Reviewed: Jun. 2, 2010

Everybody LOVED it!!!

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Reviewer:

Salease

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: May 28, 2010

This recipe was a hit with the family, even the picky little eaters. Really, 2 eggs were sufficient for the 6 fillets I made, and I used only 3/4 c of flour and 3/4 c of cornmeal, just because that's the texture/taste I was going for. I also added about 3-4 T of lemon pepper seasoning, due to the recommendations of the other reviewers. I sprayed a cookie sheet with PAM, and sprayed the fish with a light coating, too. I broiled about 8 minutes, flipped them, sprayed that side of the fish lightly with PAM, and broiled another 8 minutes or so, til they were golden, crispy, and flaked easily with a fork. Overall, very tasty with that "fried" fish feel. Thumbs up! :)

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