These golden baked fillets have the delicious crunch of batter-fried catfish without the extra calories or prep time. A dash of lemon juice or salsa complements the mild fish nicely.—Kay Bell, Palestine, Texas
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.
"My family was not big on fish...until I made this dish," Joy McConaghy from Moline, Illinois notes. She stuffs catfish fillets with a delicious mixture of crabmeat, cheese, seasoned bread crumbs and mayonnaise.
Give your fish a southwestern "kick" with Teresa Hubbard's change-of-pace preparation. "My sister doesn't like seafood, so I figured I'd disguise it with a mix of interesting tastes and textures," she explains from Russellville, Alabama. "Everyone was surprised by the slightly crunchy tortilla chip coating."
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.
These cakes are crispy on the outside and moist and flavorful on the inside—a real treat! I like to serve them with hush puppies and coleslaw. I developed the recipe to put to good use all the catfish we catch at our lake cabin.—Jan Campbell, Purvis, Mississippi