Pecan-Crusted Catfish with Spicy Cream Sauce

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I followed this recipe closely but did not make the sauce. The texture of the fish was great, though I found that I needed to cook mine for longer than the recommended 3 mins. I browned on both sides in the oil, then baked on a baking sheet (the recipe doesn't specify this, but I'm thinking it is a good idea to prevent significant smoking in your oven!. I felt like the pecan flavor didn't come through very well; however, the outside of the fish was certainly crunchy from the cornmeal. A flavorful gravy-like sauce is a good idea--I'll plan on trying one next time. Might add a little seasoning in the breading, too--maybe some chipotle chile powder or cayenne?

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The fish is great! I used red snapper that I had frozen from my last fishing trip instead of Catfish and it turned out great! as far as the sauce... melissa is definitely cutting corners to get under ten bucks. add 2 teaspoons of corn starch to 1/4 cup of water and add it to the sauce right before adding the butter. thickens really nice and is absolutely delicious! Next time I make it I am definitely making some mashed potatoes to put it on.

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I thought the breading was too thick and the sauce didn't thicken for me either. I don't think this is a redo.

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When I saw today's episode I decided to make it for tonight's dinner. I'm not a meat eater so I substituted pressed tofu for the fish. The crust had some good flavor but it was a bit thick and heavy and overwhelmed the tofu. The sauce was also ok but it never thickened up like the one Melissa had on the show. I ended up having to add some cornstarch so it wouldn't be watery. Overall it was good but not great.

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I really enjoyed the cream sauce. I did add some bits of mushrooms to the sauce. Possibilities with the sauce for other recipes.