Reviewed: Jun. 8, 2011

The flavors of the breading here were great, but - I don't know, my oven is insane, but my fish was cooked through after 10 minutes and never got brown at all. The coating remained soggy and wet. My filets were also a bit smaller than recommended, so that might have made a difference. We liked the flavors well enough to try and make it work, though. (I halved the breading recipe and used about 1/4 of the butter.)

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Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Oct. 5, 2010

this recipe was a pretty typical breaded, baked fish recipe. the only change i made was to spray the fish with butter spray instead of pouring melted butter on them - a change i make to any recipe with those instructions - and i don't think that contributed to my ho-hum feeling about this catfish. the flavor of the coating just wasn't anything exciting to me. i will say i enjoy the health benefits of a recipe that is breaded and baked, not fried. thanks!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Apr. 21, 2010

This was easy to make and very tasty! I thought there was too much flour in this recipe, and a bit more butter than necessary, but otherwise a keeper!

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Reviewer:

Rhys

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Cooking Level: Intermediate

Living In: Wilmington, Delaware, USA

Reviewed: Mar. 12, 2010

I cut this recipe in half for 3 fillets and it was twice as much breading as I would need, though I confess I did not measure them so perhaps they're not 8 oz each. The flavor is good, but I'll have to try and take a picture of them next time, because my pollock fillets (which were admittedly probably undersized, and for which I do not fault the recipe) got overdone and a bit unsightly. I've got another batch worth of breading left over, so I'll make these again next week with tilapia and revise my review if necessary :) I was hoping this recipe would be a good copycat for the "Parmesan Crusted Tilapia" you can get in the freezer section at Sam's but it wasn't really the same set of spices. Thanks for the recipe!

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Reviewer:

JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: Sep. 2, 2009

This was good. Made as stated, we enjoyed it but something was missing. It almost needed something to give it a crunch.

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Reviewer:

jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

Reviewed: Jul. 10, 2009

Quick and easy, however I should have read the reviews in advance....Way to much butter..

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Reviewer:

chuck

Reviewed: Mar. 7, 2009

My family liked this recipe a lot. The catfish was easy to make, cooked perfectly, and had a really nice flavor. The only problem I had was with the amount of butter. As another reviewer suggested I cut the butter down to 1/4 cup and I thought even that was too much. I would make it again and cut the butter down even more- just a light drizzle would be great. I used 2% milk and thought that was fine.

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Reviewer:

LOVELEIGH98

Reviewed: Jan. 27, 2009

This wasn't bad. I am looking for a kickin' catfish recipe. Everything I have tried on my own has failed. I did not have dry mustard or onion, substituted creole and old bay seasoning 1 tbs each. I also flashed it under the broiler at the end. Next time I'll try frying it in olive oil and half the butter.

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Reviewer:

karena

Cooking Level: Intermediate

Reviewed: Sep. 22, 2008

I followed the recipe exactly but only made half of it since I had less catfish than it called for. I really enjoyed the spice combination, and it turned out great! Thanks for sharing!

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Reviewer:

Tabitha

Cooking Level: Expert

Home Town: Smyrna, Tennessee, USA

Reviewed: Mar. 11, 2008

Didn't like this at all. I cut the butter down by half and was still too much. I felt like it tasted too fatty between the fish and butter. Didn't get crispy at all.

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