This recipe is excellent—the fish turned out crispy and flakey, but still tender. I double breaded the filets, and had no trouble with the breading crumbling off. I only made a few slight variations... one teaspoon of Old Bay definitely wouldn't have been enough, so I used a tablespoon. Then i added a dash of lemon pepper and a hint of dill. The catfish turned out fantastic. Everyone (even my friend who hates catfish) loved it and there were no leftovers.
There was, however, plenty of the milk mixture and breading left over. This recipe would easily allow you to make 2 pounds of catfish, probably more.
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This recipe is excellent—the fish turned out crispy and flakey, but still tender. I double...