Main Dish Seafood: Creole Mexican Catfish

Jun 09, 2007 I'm sorry, neither my husband or myself enjoyed this dish at all. It was easy to prepare, but it didn't seem like there was enough seasoning to coat the fish. The directions say to put the fish in the seasoning dish; I had to literally take pinches of the seasoning and sprinkle it on the fish to make it last. And the fish ended up being way, way, way too spicy. My husband and I enjoy spicy food, and we had to scrape the tomatoes and the spices off the fish to make them edible. It was like fire in our mouths. I won't be making this again.

—Melissa McG. 

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Baked Catfish

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Deep Fried: Will's Spicy New Orleans Catfish Fries

Feb 22, 2008 Woooo hooo! Finally, a base recipe which allowed me to make the catfish I've always wanted! The cayenne dry marinade was fabulous, and cutting the fillets while frozen made for skinny and ultimately crispy finished "fries." I coated in a mixture of fine organic cornmeal, fine flour, seasoned salt, granulated garlic, onion powder, and a little more cayenne for extra kick. Crunchy, delicious, and very addictive, even for my toddler grandson. Frying catfish may not be "rocket science" (to quote a previous reviewer,) but if it were? This recipe made it into orbit for me! Thanks for posting!

—E J 

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Pecan-Crusted Catfish

Mustard and dill give this catfish its savory flavor, and the pecan crust lends a delightful crunch. You’ll have dinner on the table in no time with this no-fuss dish from our Test Kitchen.

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