*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
Excellent recipe for spicy crispy catfish! I used my Lodge cast iron skillet and melted Crisco for the oil (a traditional choice in Mississippi) until I had about 1 inch. I suggest you DOUBLE the dry mixture as you will not have enough to coat all the fish.
This was awsome! We totally devoured it! You do need to double the recipe for the coating. BTW I didn't have time to let them sit in the fridge so I just started frying them as soon as I had them all prepared. It worked just fine no problems whatsoever! Thanks for the recipe!
Wow...GREAT recipe. Take the other reviewers advice and double the dry ingredients. I follwed this recipe exactly as written with the exception of adding about 5 dashes of hot sauce (we like it spicy down south) and my catfish turned out wonderful. Thanks for the recipe. This one's a keeper.
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.
I gave this recipe a 3 because of the way it was written. Normally I read the reviews but this time I thought with these ingredients you can't go wrong....boy I was wrong. I ended up making 3 batches of the breading (I used 3 lbs of fish so I had changed the number of servings). Doing the batches on the fly was a pain. Then I had used partially frozen fish so my breading was basically mush before frying and letting it sit in the fridge. My recommendations are to double or triple this recipe use fresh or completely thawed fish and when putting it in the fridge make sure it is in a single layer in your pan. By the way the taste of the seasoning wasn't bad but wasn't my favorite by far.
AMAAAZING!!!! I myself am not a big fish lover but i made this for my boyfriend and i for dinner with dirty rice and it turned out absolutely amazing! Had just the right amount of heat to make both him and i happy. He's all about spicy HOT food me not so much. Will definitely be saving this to make it again and again! Thanks for the recipe:)
This was an easy to make and flavorful dish. I served it as a sandwich with tartar sauce and cajun mayo. I added more than a dash of hot sauce to the batter and it was just the right amount of spice for me.