Cajun Compromise Catfish Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 10, 2007
This recipe is very good! I rated this 4 because I feel the directions should have included proper frying directions for those that may not have fried fish before. I use my electric skillet to keep the oil regulated at 350 degrees and used about 1 1/2-inches of peanut oil. Once they are golden brown on each side, I find it is best to drain on a rack placed on top of the paper towel, the rack will keep the fish crispy along with frying at the proper temperature.
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Photo by Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA
Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 2, 2006
Just LOVELY. Only thing was I had to use 2 eggs and three "batches" of the breading for the amount of fish. Used a bit more oil (peanut) for the frying too. Fish came out great. Crispy, not spicy hot, just enough to warm your mouth up, then juicy, tender, flaky fish. Great the next day too.
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Cooking Level: Expert

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Reviewed: Jul. 15, 2006
This was wonderful. It was my first attempt at catfish and it turned out great. Hubby loved it too! thanks it will be made again and again.
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Cooking Level: Intermediate

Home Town: Hamlin, West Virginia, USA
Living In: Barboursville, West Virginia, USA

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Reviewed: Jul. 9, 2006
My husband and I love this recipe. I do think it needs a bit of salt or something, but I guess I'll just have to use some tartar sauce. I also am trying to figure out what will help the batter to stick to the fish a little better- if eaten right away, it's perfect, but after a few minutes of waiting for everyone to get to the table, the batter is starting to get a little bit less crispy and a little bit wilty. But overall very tasty!
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Photo by kristen m

Cooking Level: Intermediate

Reviewed: Feb. 6, 2006
My husband and I "LOVED" this recipe. I changed only one thing, I had to use yellow mustard rather than ground mustard because I didn't have any. Incorporating fish into our diet will be a sinch, if I can find more recipes as good as this one.
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