Reviewed: Oct. 19, 2011

This one is pure perfection. My wife doesn't like catfish, and there isn't much that I like better. I can cut this recipe in half and stuff myself and let her eat chicken. Cooking time is right on the money, and the coating is excellent. I use half water and half hot sauce with the egg, but it is easy to adjust to your taste.

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Reviewer:

HUNGRYJOHN

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Griffin, Georgia, USA

Reviewed: Aug. 24, 2011

Very good! I used tilapia instead of catfish because that's what was on sale, but I think next time I'll use catfish. My family's only complaint was that I put the breading on too thick. Otherwise, it was nice, crispy and delicious!

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Reviewer:

kmommysue

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

Reviewed: Jun. 24, 2011

I find warming up the oil with the oven, helps the crust stay on better. I use this with chicken, and hot dogs as well, works great!

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Reviewer:

pandora625

Reviewed: Feb. 25, 2011

I changed the serving to 2, which was enough for 4 fillets. I didn't use ground pepper or hot pepper sauce (I don't like spicey). I also cut back on the Tony's creole seasoning, because as a dry spice it tasted too strong, but I tried again while cooking and added a lot more. I substituted breadcrumbs for the cornmean so maybe that is why it wasn't crispy but I'll try again because we really liked the taste and it was very easy.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Dec. 7, 2010

OK: this is a keeper. The fish was very crunchy, but absorbed very little of the oil. Recipe made enough coating for about three pounds of fish. Nice kick, but definitely not too spicy hot. We will try coating with other types of fish, maybe chicken fingers too.

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Reviewer:

KLDREYER

Reviewed: Sep. 30, 2010

Perfect! I used an extra 1/ 2 pound of catfish and cooked for 25 minutes and it came out great. Leftovers make great sandwiches on a whole wheat bun with mayo.

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Reviewer:

Happy Abby

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Cooking Level: Beginning

Living In: Birmingham, Alabama, USA

Reviewed: Aug. 25, 2010

The three tablespoons of oil is critical. I used less when I first prepared this dish and did not get the desired crispiness. I tried again with the recommended amount of oil and it made a huge difference. Will make again.

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Reviewer:

MissKatie

Reviewed: May 3, 2010

This was the first time I've ever successfully cooked catfish - not because of this recipe, but because it finally occurred to me to cut each filet into smaller pieces. Still, this recipe was a great place to start! Because of the 3 tablespoons of oil (in this case, "oven-fried" is not a euphemism for "baked"), the coating comes out nice and crispy. We really liked it. I did end up cooking for a few extra minutes, but my oven was evidently built on Mars and I've learned never to trust it. Thanks for the recipe, we'll make this again!

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