Reviewed: May 27, 2012

The beer (used a good beer) and lime gives an interesting (in a good way) flavor to the catfish. I also added a little garlic powder to the breading as it just sounded good. Didn't bother with the cheese sauce. Took longer than the recommended baking time, even with increasing the temperature. Coating finish with a nice crunch and fish was good, but still prefer pan frying.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Dec. 17, 2010

Because many people had problems with the cooking time, I read the directions on the package of my fillets. They suggested 20-25 min at 375. It definitely took a full 25 minutes, probably a couple more. Overall, I thought the recipe was okay. I would have liked more crunch. I may try again and omit the rack and place the fillets directly on my baking sheet. I had some leftover nacho cheese from a gathering of teenage girls at my house so that was a very easy way to do the cheese sauce.

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Reviewer:

iluvmysix

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

Reviewed: Oct. 14, 2010

Messy. The "sauce" was more like a chunk of cheese. Add milk and it's still pasty. Coating on fish completely ruined the texture and taste of the fish. This could have been Queso tongue and I wouldn't have known the difference. My kitchen is trashed and the smoke alarm went off.

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Reviewer:

Blueraven Creative, LLC

Reviewed: Feb. 13, 2010

Just like other folks, I had to cook this twice as long before the fish was flaking. The crust was crunchy and just a bit spicy (my 8 yr old complained). I cheated on the queso by melting cheese and adding in salsa...same effect. A nice change of pace. I'll probably make it again.

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Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Mar. 7, 2009

I guess i should have cooked mine longer something wasn't right the cheese sauce that goes on top is good!

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Reviewer:

Jessica

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

Reviewed: Jan. 26, 2009

I had the same issue as another reviewer...my fillets were thick and needed about 5-6 mins longer in the oven. I only had real cheddar cheese, so I added a little milk, salsa and a small spoon of sour cream to a handful of cheddar cheese cubes instead of the chipotle and processed cheese spread. Otherwise, everything else was the same, and the dish was very good.

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Reviewer:

MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

Reviewed: Apr. 24, 2008

This recipe was wonderful!! I varied it just a bit to fit my family's preferences, though. I used flavored tortilla chips (I think they were salsa flavored?), skipped the cilantro, and instead of the chipotle pepper, I used 1/4 cup of mild salsa and 2 Tbsp milk for the cheese sauce. It was EXCELLENT - this one is definitely going in the recipe box!

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Reviewer:

ambnr

Reviewed: Mar. 15, 2007

I may try this again and re-review it, but for now it's a 3 only b/c you have to time things right. My husband followed the recipe, but should have followed the standard fish cooking guidelines b/c our fillets were thicker than maybe the recipe allows, and he had to put it back in the oven to finish cooking. Meanwhile, the queso, which was ready when he first pulled it out of the oven, hardened. We were not able to recover the queso.

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