Great tasting recipe! Just a couple of things though: the amount of breading is enough for three preparations of this recipe (this isn't a guess I actually used it three times... I divided it up before I breaded the fish 'cause you don't want to use breading that's touched the fish obviously). I kept the extra breading in the fridge b/c of the parmesan. Also you can use regular milk instead of evaporated and much less melted butter than the recipe calls for (I think I used 1/4 cup). This recipe was great on red snapper as well! My little girls LOVE this recipe.
Great tasting recipe! Just a couple of things though: the amount of breading is enough for three preparations of this recipe (this isn't a guess I actually used it three times... I divided it up before I breaded the fish 'cause you don't want to use breading that's touched the fish obviously). I kept the extra breading in the fridge b/c of the parmesan. Also you can use regular milk instead of evaporated and much less melted butter than the recipe calls for (I think I used 1/4 cup). This recipe was great on red snapper as well! My little girls LOVE this recipe.
My husband and kids really loved the recipe. I didn't have the canned milk so I just marinated in regular milk for the day in the fridge. I also added some breadcrumbs to the top before I drizzled the butter. It was very good and easy to prepare.
Wonderful! I've never had such moist flavorful catfish-even my kids loved it! Definitely worth the wait to marinate!
The flavor and texture are both wonderful in this easy to prepare dish. I only had time to marinate the fish about 2 hours but it still came out juicy and tender. Husband and son raved. I did whip up a litte lemon/butter sauce to serve on top but it really wasn't needed.
This fish was excellent. I marinated my fish in whole milk overnite and I prepared the flour mixture in a ziplock bag so that it would be easy to coat the fish. I reduced the amount of flour to about 3/4 of a cup but left the other seasonings the same because I like seaoning. There was extra mixture leftover but the fish was so good I didnt care. I did reduce the amount of butter to about 1/4 and my fish browned very nicely. HIGHLY recommend both my husband and little girl loved it.
Very good and tasty. As stated in a previous review a lot of flour mixture was left over so I divided it up before I used it. After baking the coating was slightly wet so I broiled for 8-10 minutes. Squeeze some fresh lemon juice on top and use tartar sauce for dipping.
This recipe was great! I added a few dashes of Essence of Emeril to the breading after reading it could be bland. The flavor was awesome and my kids loved it! I even forgot to add the butter after breading the fish and it still tasted good! Can't wait to try it again...
The taste of the catfish was great! I thought it was very flavorful. We followed the recipe to a T and marinated the fish for about 24 hours in the fridge. Will definitely make again.
Very good recipe. Made with catfish nuggets instead of filets. Used whole wheat flour instead of all purpose and cut the butter down to 1/2 cup. The entire family really liked this and called it a 'keeper'. Served with green beans and tomato salad. Thank you for sharing.
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.
