These nicely spiced fillets are sure to win you a boatload of compliments! "I got the original recipe from a chef in the culinary arts department of a college where I used to work," recalls reader Dolores Barnas from Basdell, New York.
Jim Gales’ well-seasoned fish nets him compliments from family and friends in Glendale, Wisconsin whenever he serves it. The fish is moist and flakey, the coating crisp, crunchy and flecked with paprika.
This tribute to a great Southern staple does fried catfish serious justice. A creative Cajun coleslaw tops perfectly fried fish for a sandwich you won’t be able to get enough of. —Ann Baker, Texarkana, Texas
"Nestled in a skillet with colorful nutritious carrots and spinach, this catfish fillet comes out perfectly moist," reports Sharon McComas of Kansas City, Missouri. "This skillet supper is no more trouble than heating a frozen dinner—and it tastes so much better!"
When my neighbor prepared these large full-flavored sandwiches, I had to have the recipe. Strips of catfish are treated to a zesty Cajun cornmeal breading, then served on a bun with packaged broccoli coleslaw mix dressed in a homemade sauce. —Mildred Sherrer
Fort Worth, Texas