This recipe was wonderful, although I had to use white corn meal because I bought that by mistake. But it was still really good. And quick and easy to make. My husband loved it as well.
THIS WAS FABULOUS!!! I thoroughly enjoyed this fish, and I do plan to make it again in the near future. The flavor is so good, and I cant believe that my family enjoyed it more than fried fish!!! I used Pro Bass (i think thats the name) seasoned fish coating, and creole seasoning :-) Thanks for this marvelous recipe!!!
Due to my better half having a heart attack at the first of the year, our whole way of life, eating, and of course, the way we prepare and cook food has all changed. Low/or no sodium and Low/or no cholesterol. Major problem with a southern cook and a Texas raised man. This catfish has at least given me back some of the foods I was raised on without the oil, etc. This catfish came out so tender, so flavorful, that we didn't miss any salt content or oil from not deep frying the fish as we have for over 30 years. Very easy to put together, cook time is right on, and the flavor made this dixie chic very happy that she doesn't have to give up all the foods that she grew up on and loves (and of course, most importantly, that won't kill my husband in the process). I did not double dip the fish however. But it was fantastic! Thank you Sue, this georgia woman and texas man are very appreciative and thankful.
Wonderful !!! This is a low- carb dieters delight...0.2g with 21.4g protein. It is simple to prepare, with ingredients I had on hand. I used Andys Fish breading ( family favorite ) and egg whites to dip the fish in. This is a keeper and I have already e-mailed the recipe to my cat-fish loving friends and family. Thanks for the great redipe Sue!!!
Delish! Used gluten-free breadcumbs and pre-heated the roasting pan. Forgot to grease it, but the part that didn't stick to the foil came out tasty and crispy! ;D Think we'll try cornmeal next time.
I made this tonight, as written and it was great and no mess on the stove. i used the Emeril Lagasse's Essence recipe mention by another poster.
The oven frying worked great! The fish cooked up nice and crispy, and my boyfriend who said he doesn't like catfish gobbled it up! This is more of a review for the method rather than the ingredients, since I didn't have any "seasoned fish coating" or Emeril's Essense, so I used cornmeal mixed with Penzey's Cajun Seasoning to coat the fish. I also didn't use any egg, since it looked like my fish was wet enough for the cornmeal to stick, but when I flipped the fish some of the breading came off, so maybe I should have used it after all. I don't like deep-frying at home, so now I'm glad I don't have to for nice breaded catfish.
The catfish was great. I didn't have eggs so I sprinkled lemon juice and Tobasco sauce on the fish then spread it before coating the fish in Zatarain's crispy southern fish fry. Sprayed it good with oil spray then let it sit for a few minutes after taking it out of the oven. It was great and crispy just be careful with the creole seasoning when using the Tobasco sauce unless you are a real Cajun and love it HOT, HOT, HOT.
This catfish was flavorful and the coating was crispy like classic fried fish but without the grease. The only issue was that the coating wanted to fall off when I flipped it halfway through. It still tasted great though and I will definitely make this again!
I used tilapia fillets instead of catfish. This was really good, but not as crispy as I would have liked. I will make again soon.